Kenji's Cooking Show | Keema Matar
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- Опубликовано: 10 май 2020
- Keema matar is a classic Mughal dish popular all over the Indian subcontinent. It's typically made with ground lamb or goat cooked with peas, but today I had pork and beef so that's what I used. I also mixed some fava beans in with the peas. It's delicious and a good place to dip your toes into the wonderful world of spices and South Asian curries.
Here I also pair it with homemade naan (I'll put up a video for that separately at some point) and potatoes cooked with spices that, since in the process of editing this video, I realize are similar to a thing called "Bombay Potatoes," which I will now go and obsessively look up, as is custom.
Recipe:
Equipment:
Spice grinder or mortar and pestle
Assorted bowls
A wok or Dutch oven
A wooden spoon
A box grater
Ingredients:
1 pound ground meat (such as lamb or beef)
1 cup water
4 tablespoons butter
1 large onion, finely diced
1 small cinnamon stick
1 star anise pod
2 bay leaves
Salt
4 cloves garlic
1 (2-inch) knob of ginger, peeled and cut into disks
1 small hot pepper, such as Serrano or japlapeño, finely minced
1 tablespoon freshly ground cumin seed
2 teaspoons freshly ground coriander seed
1/2 teaspoon ground cardamom
1 teaspoon ground turmeric
1 teaspoon ground dried chili (such as kashmiri powder, or any other spicy chili powder you'd like, or not spicy if you don't want spice)
1 large beefsteak tomato, cut in half
1/2 pound shelled fresh peas or frozen peas, thawed
Big handful chopped fresh cilantro
1. Combine the meat and water in a bowl and squeeze with your fingers to make a kinda loose meat sludge. Wash your hands and set the meat aside.
2. Heat butter in a wok or Dutch oven until melted. Add the onion, cinnamon stick, star anise pod, and bay leaves and cook over medium-high heat, stirring, until onion is deeply browned, about 10 minutes. Add garlic, ginger, and minced hot pepper and cook, stirring, until fragrant, about 1 minute. Add the ground spices and cook, stirring, until fragrant, about 30 seconds.
3. Hold the cut-side of one tomato half against the large holes of a box grater with the open palm of your hand against its skin. Grate the tomato directly into the wok, leaving the skin behind. Stir the wok, then add the meat/water mixture and stir again.
4. Cook, covered, until the sauce has reduced to a rich gravy, about 12 minutes. Stir in peas and cook for a minute longer, then stir in the cilantro. Serve.
Grilled potato salad recipe:
www.seriouseats.com/2015/06/h...
The knives I'm using here (these are not ads, I do not take sponsorships or do ads):
Wusthof 3.5-inch paring knife: www.amazon.com/W%C3%BCsthof-4...
KAN Core knife: www.amazon.com/KAN-8-inch-Dam... 
Хобби
Starting off with a terrible pun, this is gonna be good!
It's one of the best tbh
Holy shit I didn't notice it until I read your comment
Nigel Dookie xD
Wish that alliteration at the end had been a pun too... "Reminds me of my matar's"?
Came here to say just that 😂
"I think it doesn't really matar" Kenji's on fire
nah
0:07
😂😂😂 I subbed because of that joke lmfaooooo 😊
Shoutout from India bless up
Fuck you
@@OneDayIMay91Bil dude !!!
@@mohamadalrashed9064 no hate to Indians, I'm Indian myself , just feel like this guy needs to fuck off . No real reason why , just
@@OneDayIMay91Bil but why though
@@OneDayIMay91Bil y being a dick tho
The "hope my kid is feeling like tolerating spices today" mindset is a truly classic indian mom approach to cooking and i commend that. Growing up in my indian household my mom would make this all the time and its so cool to see someone who isn't Indian/South Asian not just getting the recipe right but showing a real appreciation and understanding for the cooking styles and culture.
making your child eat spicy food when they don't like it is literally inflicting pain on them. It's not culture, its an asshole move that's carried through cultures
@@mrastleysghost is ketchup spicy for you?
@@mrastleysghost Hey dude, there's 'oh this stings and I'm not the biggest fan of it' levels of spicy and 'I am in tears, please let this end' levels of spicy. I don't think the OP was implying that they liked it when family members forced their kids to go through the second one.
Sharing your specific love for food with your children IS culture, and I think most parents have, at some point, tried to sneak something into their kids' meals to get them out of being as picky (in my culture, it's offal). In this case, it just happens to be a flavor profile that can be painful if leaned into too much.
Thank you so much for the shout out on my KAN Core knives! I hope to live up to your recommendation. Also, I feel honored to have witnessed photos that have the potential of being in your new book. I hope you fit in a bunch of Thai street food recipes (my complete wok repertoire) and a bunch of wok puns. :)
And thank you for the discount code--I look forward to using the knife!
Mark Berman Sure thing! I appreciate the support.
Barney Lund Just placed my order and looking forward to receiving the new addition to the arsenal! Best of luck with your business!
@@ryanmichaud5225 I really appreciate it. Thanks, Ryan!
I have been looking for an upgrade over my current workhorse, so I am eagerly awaiting an order that will be placed likely next week! Your knives look phenomenal (and I promise to make a lot of Thai food with it)
Two new techniques learned today...slammin’ herbs and grating tomatoes! Thanks so much, Kenji! The use of cooking ground meat with water is quite common in Mexican restaurants, too. Every day is an education and that is how it should be. Can’t wait for your next book!
I love how you are able to create such magic in such a small work area. You've helped me get rid of big-kitchen envy.
Oh to be actually perched on top of kenjis head, surveying his craft, lest we must resign to this virtual torture instead
Conniptions...
@J. Kenji López-Alt - can you talk about how you guage how much "pinch" of salt to add, and when do you add, whenever youre cooking these delicious and educational videos. Home cooks like us want to level up their game like the pros but we dont know the little tips and tricks of salting.
@@MrDW72 When he says a pinch, look at which fingers he's using to "pinch" the salt. I generally use my pointer and middle finger combined with my thumb as a two finger pinch, add or subtract fingers for more or less salt.
Try it out with a scale, you'll find that even though you're not measuring, using a one, two, three or even four-fingered pinch of salt will yield just about the same weight in salt (respectively) every time.
shoots brah. thanks.
actually meets bad old english? the use of lest makes no sense btw. edit: take out the actually and replace lest with alas and it will make more sense.
That smug smile at the beginning wasn't because he was excited to show us another recipe. He was satisfied with his pun
I had the ingredients and made this today! This was fabulous! I used a cast iron dutch oven. We buy lamb from a local farmer so I did use ground lamb. I did use a mortar and pestle for the cumin, coriander, and cardamon, and to mash the ginger and garlic with salt to make the paste. I doubled the recipe to feed 6 and 5 of them are boys, and added potatoes into the keema as well as the peas, and I used some frozen edamame to round out the peas. Oh yeah, I didn't have Kashmiri powder, and used Ancho. It was scarfed down, and not terribly spicy. I was told to make this again. This recipe is definitely doable.
Kenji, gotta say, I appreciate that your videos usually are as long as it takes to cook the dish. That, and your constant commentary - very helpful, informative & easy to cook along with.
My man’s out here teaching us how to cook some bomb ass food and chemistry like we’re 3 year olds. God bless him.
Shabu is so cute when she finally gets the snack she’s been waiting for.
even better when she catches it
I love the *chomp* sound she makes
Whatever I'm cooking I keep a little bit - unspiced - for the dogs.
A lot of older recipes claim that it's mandatory to clarify the butter, but it's usually not necessary. Those recipes were written by a bunch of old gheezers.
Well usually in indian cooking ghee is used, which is clarified butter, thats probably why recipes say you should... not because some old gheezers wrote it or something.. 😂
@@AgentC6H12O6 Thanks for clarifying. I was so gosht darn excited that I didn't have to use ghee because I had just run out. I was worried it would be a naan starter.
Tbf, in Indian/Pakistani households, ghee is just about mandatory lmao
Ghee only makes sense when you make large batches of it to always have it at hand. To clarify a single meal's worth of butter is not worth it at all, but if you live in a household where you use it for most meals it's totally worthwhile to make it regularly.
@@elleboman8465 Good point. I thought dealing with that much butter would be a slippery slope, but I guess it's worth it. Oil's well that ends well!
Cincinnati native here - Skyline/Gold Star are the big chains of the Greek "chili" but its essentially a meat sauce for hot dogs, spaghetti noodles, and fries
"Spaghetti noodles" so, spaghetti then? Why do Americans feel the need to add "noodles" after pasta styles when they're completely different things
I love Cincinnati spaghetti ❤️
PS I say spaghetti noodles too ;)
These are an amazing experience to listen to even without being able to see the screen. I'm watching while working and doing homework/housework/cooking and I still am learning so much!
I’m awake cause there was a leak in my second story bathroom and we had an inch of water on the floor. Thanks for making the night a little better Kenji.
yikes .. good luck with that my friend
I hope you made a nice soup. You had two good ingredients right there.
Thanks for the recipe. It turned out great.
Took the leftover keema and turned it into samosas!!. Pretty easy, took the Tortilla Land brand flour tortilla. Cut in half. Wet the edges so it can seal. Make a cone, fill it with keema, then seal it and bake it at 400F for 30 min, flipping half way through!
The way I describe the quality that bay leaves impart is that they're similar to the effect of a tea. The flavor might be very subtle, but you get this particular aroma and feeling through your body especially in the chest that adds this deeper warmth and savoriness in a way.
I use kaffir lime leaves instead of bay usually
@@marcellseres4233 completely different flavor profile, but delightful
30:24 Ohhh! So it’s like the Ikea effect, but you eat your furniture afterwards.
If you're seeing this the day it was posted and you're interested in buying that chef's knife, you should go to the store's website instead of the Amazon page Kenji linked - there's a special message from the owner for people coming from this video!
Cool move, Kan. Still can't afford a knife like that, but it's a cool move.
elangomat901 I'm glad someone saw it! And no, please don't buy my knife if you can't afford it. It is definitely a game changer to have a good knife in the kitchen, but it IS possible to live without it. Thanks again for pointing to my website (kankitchen.com). That said, our most popular VG-10 version (hammered blade, ebony handle) is actually slightly cheaper on Amazon with a coupon, at the moment. Cheers!
Just wished they shipped to the UK, then all I'd have to do is convince my wife
@@cellobarney Are there shipping options for potential UK customers? 😇
Owen I'm just a little uncertain about shipping there since the knife laws got implemented. If you know that I can ship to your specific address, go ahead; I just enabled it on the site. You're on your own with the Mrs., though. 😀
Dan Richardson please see my reply to Owen. If you don't think it will have trouble getting to your address, I'll go ahead and ship it. It's enabled on the site, now.
You can put Kheema into samosa as well tastes delicious.
Always get hungry watching these.
Thank you for sharing your creations with everyone. your food looks so good. I hope to try these dishes myself
Love your videos Kenji! I enjoy watching you cook the way you actually do in a real kitchen- not made pretty for a trendy video montage. Helps me gauge what is realistic while cooking.
My wife and I made this for lunch today and it was great! Thanks Kenji, we love your channel.
I made this for dinner and it was legitimately one of the best things I've ever made. Thank you for the recipe!
This video just confirmed my belief that bay leaves is the bass player of spices. "You can't really hear it, but you'll notice right away if its taken out/muted"
Bay Leaves are one spice i can absolutely taste. Others can be so muted it is like why bother.
I'm still new to cooking though.
I didn't think bay leaves added much, until I tried fresh bay leaves. My gosh they are so fragrant! And up here in Western Washington, the Bay Laurel shrubs flourish with almost no care.
Watching you cook has upped my kitchen game immensely
what did one pea say to the other pea?
... muttar muttar
Two thumbs up for cooking one of my favorite dishes. 👍👍
My 3 year old "adds complexity" all over my house 😂
Same w my cats! Rar!!
I always get blown away by your portioning and how little you must eat, and then remember you have two adults and a toddler, whereas I'm feeding two adults and two teen boys. Remembering when I'd make recipes for 4 and have leftovers for days fondly.
This is my favorite dish my mom makes, we always have some in the fridge, eat it with rice, roti, a piece of bread, in an egg sandwich whatever, its so good!
Guess what I'll be making for sehri tomorrow and by making I mean ask my mom to make Keema Mattar.
Keema Matars shit ong
My favorite dish that my mom makes is kaali dal
Such a nice explanation on how the spices work on the chemical level, there is really no comparison using freshly grounded spices instead of regular bottled ones!!!
Watching your new vids is my new morning ritual. Thanks for this great content!
Kenji - My Indian cooking has truly taken off since I first read your explorations of channa massala via Seriouseats back in the day. I loved when you keyed into baking soda as a great way to get that rich brown onion effect, helping break em down by altering the ph. Baking soda has a new importance in my kitchen ever since. In this video I learned your tomato/grater trick. Beautiful and clever! Thank you so much for sharing your passion for cooking with the world while helping me please his family and community with my cooking!
I love that a highly skilled bay area chef knows his way around indian food.
This is amazing. I will definitely be interested in the book if it is as informative as this.
Great to see you make more Indian/that region dishes, great to see your perspective on it
Yo man, your show is the best food learning source along Brad Leones' I'ts alive
when Kenji throw bunch unpeeled garlic in the mortar, it kinda makes me happy for a while that I don't need to peel garlic anymore.
You look like a guy who has everything, Kenji. I'm so happy for you. Maybe one day my life will be like that.
12 seconds in and I'm already laughing out loud!! Love the puns!
My mom used to make this all the time for my brother and I. She's since passed away, but I still have her recipe. Thanks for bringing back some wonderful memories, Kenji.
We nearly always have cubed potatoes incorporated as well, but I might serve it like this now.
The busy family way that most dishes start with is instead of fresh everything and waiting, quickly tempering ginger and garlic powder in oil, adding water and then rehydrating dried onions in that mix.
Kenji doing alu jeera and kheema matar...with puns! I'm a fan for life!
I often find that I sometimes get annoyed with myself for using the wrong vessel, dish, or utensil and then feel bad when I have to switch mid-cooking. That's one of the reasons I like watching you cook! You do the same, sometimes choosing a cooking vessel that doesn't work out and switching it mid-cook, but I don't get the impression you feel bad about it, like you made some sort of mistake. It's really freeing and validating to see that. Thanks for being you!
So glad RUclips suggested this video. I'm making this tomorrow. Looks so delicious. Thanks!
Watching you chop the onion with that big boi knife was satisfying
Looks so delish! Thank you for this!!!
literally my fav cooking show !!
Spot on. I would even add mint and coriander leaves to the keema during the cooking process.
i must say that i am an avid (recent) fan of your video/cooking tutorial style. Very informative and twice as lovely. subbed and belled for sure!!
Omg looking so Good!!!
Kenji I made this for my family this weekend, and it was a huge hit! Thanks for sharing!
As a Indian I'm so impressed with your cooking style and use of masalas and this made me hungry I miss having mutton/chicken keema with naan or roti🤤
Made this today and can’t thank you enough. Excellent dish!
I just ordered some of this yesterday, it was delicious!
Very authentic! Bon appetit, Kenji!
Made this last night & it's one of the best new dishes I've made in the last year. Pretty simple, easy, and super tasty. I used some leftover ground beef from burger night - doing the water-thing with the meat makes a surprising difference to the texture. SO so good!
Really impressed. Almost exactly the way my mom would make it. Far better than many well-known Indian chefs. FYI my favorite brand of basmati rice is Zebra.
Thank you for this recipe , made it tonight and it turned out fabulous!! My family really enjoyed it😊
THERES NO WAY IM ABOUT TO HAVE IT FOR DINNER WOW KENJI YOU ARE BRILLIANT
Hey Kenji, can you please talk about the salt cellar you use? Love that style and have been looking for something like that for a while now. Thanks
Starting off with a fantastic pun, this is gonna be good!
as an indian who's mother makes this a lot, this makes me smile haha, also ur pronunciation is perfect!
Ah no, it isn't. Also Mogol empire.
Heyyy!! This from my place! :D my mum does this Kenji! After church we used to eat lamb keema! 😆
Oh mah goodness that looks DELICIOUS.
i use fresh Bayleaf, and it's amazing the flavour it gives, i can definitively notice when it's there
Some time ago, I was curious about the actual flavor of bay leaves. So I cooked a couple in water, basically making tea of it. It was interesting and I recommend everyone to try it out, just to get tha hang of what it actually brings to the table.
I'd say its minty and peppery.
Love the pun, great video as always
Can I just say, the Lego spaceship analogy was fantastic.
Loved this recipe. Took the left overs and mixed with a can of tomato sauce, made a great pasta sauce. Try it sometime.
thanks god i've eaten literally 5 minutes ago so i'm not hungry watching this
i watched this while eating and got hungry
I just made this. It’s far superior to anything I can order in our local Indian restaurants. Namaste home and cook this dish again!
that box grating technique is so greatt dam kenji!!
Awesome tip! Ialways wondered how restaurants got ground meat to that fine consistency!!
yessss, keema butter naan wraps are amazing
2 tips I have learned from Kenji:
1) in an ice bath, remove ice from the bowl BEFORE you drain the water so you are not fishing out ice cubes from whatever was in the bowl
2) that herb drying trick!
Thanks Kenji!
hey kenji. could you do a deep dive into different types of salt for us and when you use each?
Can’t believe you were able to cook all this in just over 30 mins! Usually it takes me over an hour without a wok.
And I never knew that the oil separating from the onions was a result of moisture drying out and “frying” starting! Really good point to understand and get a sense of when to add spices.
It must smell really good! Even Jamon came over for a treat.
Killin it, got a dad joke and some vapor pressure science down in the first minute
My dream meal: carbs three ways, and vegetables buried under delicious meat.
I ordered a KAN Core knife today based on Kenji’s recommendation. I can’t wait until it arrives :) it’ll be first real knife :) but the owner of the company text messaged me immediately with the most amazing personal customer service. I am absolutely blown away, and if the knife is even half as good as the company it will be amazing.
How is it? I’m thinking of buying one too.
Kenji - I made this and loved it. I did not have cinnamon sticks, so added a pinch of dry instead. Star anise is really fragrant. Delicious!
I come for the food, but I stay for the puns!
Thanks for teaching this American born Indian a few ways of improving his childhood favorite dish!
Improving my mutthers muttar 😂
Great video as always. Could you do one about the Currywurst you were talking about? I've been searching for a komplex recipe, but wasn't satisfied with them.
This was exceedingly informative and human. Thank you.
You should do a video on your knife collection! That would be pretty cool. Also, what kind of knife organizer is that in your drawer?
thanks for clarifying why you dont clarify butter! made sense and saves me from having to do it next time (as if i've ever done that before. lol)
Awesome vid, definitely going to try this one at home. The "lego spaceship" analogy almost sounds like you were reliving a somewhat traumatic experience. I collect Warhammer and have yet to let my daughter even touch them!
I love seeing your kitchen and the tools you use. Will be getting that KAN knife based on your recommendation. What’s you favorite wok brand?
Any flat bottomed carbon steel wok at least 14 inches. Mine is from target maybe 20 years ago. Joyce Chen Pro is a fine choice.
I made it today and it was wonderful. Thank you! 😋
We made this for dinner and had tons of leftovers, ended up using them as a filling for bao and it worked really well. Mindblowing.
kenjis delivery on his jokes is always so painful it makes them 10x better.
Hey Kenji, seeing your knife collection in your drawer made me wonder, what do you think are the best/worst ways to store sharp knives?
Best: keep them separate from each other, worst: have them all kinda on top of each other. Unless you really like sharpening.
@@kaschmir3 knife care video please--honing, and sharpening.
Waiting for that naan video.
wonderful meal and fantastic channel.... best wishes from india :))