One of the best aspects of this dish is how well it re-heats as leftovers. You can make this dish and dal lentils within 30 minutes and be set for days, and for really cheap too.
You are pronouncing it right! Thank you for doing Pakistani dishes! Another popular variation of this is with Potatoes. Keema Aaloo Matar :) Keep it cooking!
Pakistani american here, this looks awesome! I've mostly seen people use ground beef rather than lamb, not just because of taste bur also convenience and price. I'm also curious if youve tried using spice blend mixes from brands like shan and how you find them in comparison to the fresh spice mixes you make. Most families in my community and the cooks in my family when making pakistani or Indian dishes will reach for them plus ginger garlic pastes as shortcuts for weeknight dinners for the family and my american friends who try it have never noticed the difference. I've even used it myself when making sichuanese or japanese dishes and noticing I don't have any fresh garlic or ginger cloves on hand or as a substitute for minces when marinating meat. Might make for a fun exploration on the main channel if the time and effort saved with these tricks is worth the difference in flavor.
I've not tried the spice blends before, but I'm sure they are great! As far as ginger garlic pastes goes. I've tested garlic paste vs fresh garlic on a main channel video before. I was able to tell a difference between fresh garlic vs a garlic paste. I prefer the fresh garlic, but overall both dishes were still great. However, if you are accustomed to having this dish made with garlic ginger paste you probably would prefer that since that's what you are used to aka the human element: www.cookwell.com/fundamental/flavor/human Also to your point about the convenience factor, especially if you are making a big batch I think garlic / ginger paste is a great choice!
When I was small my mom used to cook this for me. It brings back wonderful memories. Thanks for doing this. I am looking forward to making this myself this week.
Fun part would the next day having qeema for breakfast with toast. And a bit of pyaz and achar. Yumm..Mums always make the best qeema..alu/ matar/ karela/ harimirch/ dhanya/ dum/khara masala qeemas.
That uncut piece that you moved into the done pile had me sweating man I breathed such a sigh of relief when you diced it with the rest of the next pepper lmao I need therapy or something.
This was the first dish I learned from you and seeing you revisit to show your new knowledge is pretty cool. Also, I like serving it with quinoa , I like how the texture fits with it better than rice.
Its typically famous dish in Pakistan, We also cook Moringa (Suhanjna), Potatoes(Aalu), split chickpea lentils (Chana Dal), bell pepper(Shimla Mirch) and bitter gourd( Karela) with Qeema Even cook in Macaroni.
Looks delicious! +1 to the lemon/lime juice, my parents would always finish our dinners with a half lime squeeze, acidity is so important in Indian food (citrus, tamarind, etc)
That's the nastiest looking ginger I've ever seen. 😆 One thing that really elevated my cooking of Indian-style dishes was to make a big batch of ginger-garlic paste and freeze it in ice cube trays. You can buy a lot of really fresh ginger and preserve it this way. There's something about blending ginger and garlic that transforms it beyond chopping. I'm sure you'll understand the science better than I do. Another game changer was to add a pinch of kasoori methi (dried fenugreek leaves) right at the end. Just crush them with your fingers. Instant extra dimension.
@@billbennington4444 I'm not talking about commercial products that contain preservatives, but just pure ginger and garlic that has been pureed (and optionally frozen). It's what most restaurants use.
Great presentation and a great dish. Next time try qeema aloo (with potatoes) and you'll love that too. People make this with different consistency, sometimes more runny or dry, depending upon the taste. But try this with roti.
Keema Pav is really popular with the Irani resturants in Mumbai as it was ab affordable Meals at the time. My dad you to get it in the mid 60's when he used to work at the Mazagon docks in South Mumbai and I used to get it in the early 2000's at a Irani resturant near my college in Sion, Mumbai. But sadly most of the Irani restaurants are closing down and not many are left.
hyper traditional lmfao while tomatoes and potatoes originate in america, This is why Pakistanis don't know anything about true Keema Matar since it is not Pakistani dish, It originated in Uttar Pradesh India.
I love qeema matar and aloo qeema. As much as I love rice, the best combo is with roti or paratha. As a Pakistani, I don't eat roti much ( I know! the horror :p) so I usually use dishes like these and would find creative ways to eat these. Tbh, they taste amazing in between bread as well as a quick snack/meal :P If you have a sandwich maker, try using these as the filling along with a cheese slice. perfection!
This is my go to Indian meal. I first ate Keema Matar at a Pakistani restaurant I use to go to and had to start making it at home. I also recommend you finish it with heavy cream.
@@rananoor9775Keema matar has existed long before Pakistan came to existence. Though same could be said about independent India, fortunately or unfortunately, this land was called India even before its independence and hence the name. The dish became widespread during Mughal era and today it is enjoyed by many families on both sides of the border. I don’t think we can assign this to be just a Pakistani dish. It belongs to India, Pakistan and Bangladesh.
@@jojo_ranjanthis land wasn't called India, you guys really need to start reading history properly. Whether India or hindustan, these names were loosely used to describe a region, never a country. It's time to start being more honest. Pakistan, India and Bangladesh have separate histories with shared heritage, but all regions around the world have shared heritage, so it's nothing special or unusual. We really need to stop it was all one fantasy because it's not true.
@@youknow6968 “You guys”!!! Wow! Though I don’t have a formal degree in history education, I am well versed with the history of the region. BTW nowhere did I mention about India being a country pre 1947. And yes the land mass was called India pre independence just not as a country. Like the use of the term Scandinavia or Nordic which denote a special region in Europe. And terms like Scandinavian language, Scandinavian dish are fairly common use. I was specifically referring to this region being called Indian subcontinent particularly by British who did refer to the whole subcontinent as India. And hence the origin of the dish being assigned as Indian ( referring to India, the region not India, the country). I am not here for any jingoistic claims for my country or unrealistic dreams of all these countries of being one, but just pointing towards the culinary history of Keema matar which tells us that it was made famous during their use in Mughal courts in Delhi sultanate and slowly seeping into households of many families in this region. My question is on what basis would it be called a Pakistani dish but not Indian dish?
Месяц назад+2
This guy gets it, if you are into punjabi cooking then this is a go to dish.
Keema mattar is a terrific weeknight dish. Easy, flavourful and the leftovers taste even better. You can use the leftovers to make a keema naan or parantha.
I usually have keema with potatoes or even peppers, great on spaghetti or noodles too and your standard roti. Left overs you can put into paratha or a toasted triangle sandwich or toast pockets Do not let anyone tell you otherwise that you cannot do this as their people do it too
Great recipe, more or less spot on, I just have a quick tip to give. Try adding the mince without the water first to get some browning on the mince. Then add the tomatoes and the water, let "simmer" for 15 minutes, and then mix everything really well again. What usually happens is that the onion and garlic softens, and is broken down completely, leaving no "pieces" of onion or garlic. It takes a bit more time, but it is worth it IMO. You can also slice the onion then (whihc takes less time/effort), as it will break down anyways
Great video as always. Would you mind elaborating on the order of frying? Usually we start by frying the meat to get the nice browning, but that is not what you did in this video. I wonder why.
with indian food, its usually the onions+ginger/garlic first, spices second, then either the meat or the tomatos. if you're cooking with beef, then you could potentially brown it first, but add the browned meat back in to these steps... don't build around the browned meat
A Pakistani here… gosh the amount of spices you’re using can easily burn my oesophagus, my stomach (and I don’t even want to think about my visit to the loo afterwards) if I use this much spices especially garam masalas in my cooking. 😢
That comment about the chili powder being spicier expected gave me a video idea for ya... Are expensive spices worth it? I once splurged on a very expensive smoked paprika and it absolutely blew my mind. Will never go back to the cheap stuff!
WOW looks so delicious and yummy,,,,, what a nice and simple recipe ,,,, I really appreciate your efforts and cooking skills . That recipe looks absolutely amazing and delicious and mouthwatering. Surely try it very soon. Thanks and Regards. I want to express my great gratitude for your expert step by step guide. Because of you , I will be able to easily replicate your recipes. Thank you so much for your effort but most of all time.
⚡️It's actually pronounced "Matar Keema". It's delicious however you pronounce it. The combination best with chapati with ghee ,paratha,puri & maize flour chapati.
For Ethan and others Off topic a bit, but I see for what appears is a few years of you using the breville induction beast. I'm sure 👍 a positive review would be forth coming. Ive been tossing from induction, the food processor full monty $800+ usd with questionable tomatoe dicer attachments, or the $1200+ espresso 🤔. For about a year or more ... just haven't been brave enough or rich enough to jump in and not care. Your knife skills are what I'd think might cause you to encourage dropping the processor. But for me it might be a nice thing returning to a processor and dicer for larger quantities. Currently I spend most veg and fruit cutting with a mandolin rather than knife 🔪. Coffee ☕ and induction seem maybe more used in everyday life. If plate purchased...plate would be my #1 go to instead of stovetop range. I would use this exactly as you did this dish. Any ideas?
It's a texture thing I think, kinda like why you might wash beef for a Chinese style stir fry of some kind. It is gonna inhibit the browning a bit, but for something as heavily spiced as this, you don't need those browned flavours nearly as much as you might with much more simply seasoned dish.
One of the best aspects of this dish is how well it re-heats as leftovers. You can make this dish and dal lentils within 30 minutes and be set for days, and for really cheap too.
the leftovers are really good made into a puff pastry like keema empanada
This one can be eaten with a roti and dal lentils or just matar can be eaten with rice...
dal lentils? naan bread? chai tea? uncultured swines
Keema Matar is not Pakistani dish, It originated in Uttar Pradesh India.
You are pronouncing it right! Thank you for doing Pakistani dishes! Another popular variation of this is with Potatoes. Keema Aaloo Matar :)
Keep it cooking!
Since when pakistanis invented keema? keema was not invented in 1947. It was brought to India by mughals in 1800s.
@@noneB974who do you think mughals were???
Kind of a dish our mothers make at home...
Keema Matar is not Pakistani dish, It originated in Uttar Pradesh India.
@@debodatta7398dude who cares where it originated, let people enjoy the food please n ty
This is not just Indian ...We make this in Pakistan too...very common. Matar is substituted with potatoes when peas are not in season.
Keema muttar is one of my favorites dish we mostly made it on Eid ul Adha or after
Pakistani american here, this looks awesome! I've mostly seen people use ground beef rather than lamb, not just because of taste bur also convenience and price. I'm also curious if youve tried using spice blend mixes from brands like shan and how you find them in comparison to the fresh spice mixes you make. Most families in my community and the cooks in my family when making pakistani or Indian dishes will reach for them plus ginger garlic pastes as shortcuts for weeknight dinners for the family and my american friends who try it have never noticed the difference. I've even used it myself when making sichuanese or japanese dishes and noticing I don't have any fresh garlic or ginger cloves on hand or as a substitute for minces when marinating meat. Might make for a fun exploration on the main channel if the time and effort saved with these tricks is worth the difference in flavor.
Keema Matar is not Pakistani dish, It originated in Uttar Pradesh India.
@debodatta7398 I was not aware! Thanks for letting me know
@@debodatta7398 Stop posting this on every single comment
I've not tried the spice blends before, but I'm sure they are great! As far as ginger garlic pastes goes. I've tested garlic paste vs fresh garlic on a main channel video before.
I was able to tell a difference between fresh garlic vs a garlic paste. I prefer the fresh garlic, but overall both dishes were still great. However, if you are accustomed to having this dish made with garlic ginger paste you probably would prefer that since that's what you are used to aka the human element: www.cookwell.com/fundamental/flavor/human
Also to your point about the convenience factor, especially if you are making a big batch I think garlic / ginger paste is a great choice!
@@debodatta7398 Breathing started in Africa and the Middle East - stop trying to appropriate breathing culture!!!
Bro is going hard on Pakistani cuisine these days. Keep it up Ethan.
Keema Matar is not Pakistani dish, It originated in Uttar Pradesh India.
Keema Matar is older than Pakistan bro
@@debodatta7398 mostly eaten in pakistan though.
I still have your original Keema Matar recipe from the main channel as one of my favorite rotations!
Same! I was just thinking about where I first stumbled upon this dish, when I remembered.
When I was small my mom used to cook this for me. It brings back wonderful memories. Thanks for doing this. I am looking forward to making this myself this week.
My mum also makes it with shimla mirch (green peppers) or aloo (potatoes). Oh, so good. Naan or Rice, bit of yogurt on the side and cucumbers.
Sad that Ethan will never have it with a khameeri roti or puri. Matar qeema is an absolute delight.
Try to dry roast these spices and thn crush them it will enhance the aroma
so cool that Ethan is making Pakistani food and making it healthy in his own way. Love it.
Fun part would the next day having qeema for breakfast with toast. And a bit of pyaz and achar. Yumm..Mums always make the best qeema..alu/ matar/ karela/ harimirch/ dhanya/ dum/khara masala qeemas.
That uncut piece that you moved into the done pile had me sweating man I breathed such a sigh of relief when you diced it with the rest of the next pepper lmao I need therapy or something.
you could throw some potatoes or carrots to make alloo matar keema or gajar matar keema
This was the first dish I learned from you and seeing you revisit to show your new knowledge is pretty cool. Also, I like serving it with quinoa , I like how the texture fits with it better than rice.
You have to try it with Roti. I love eating Pakistani food with white rice, but with keema matar it goes better with roti.
Rice for any Pakistani dish has to be Basmati Rice .... the long grain variety that is the queen of fragrant rice!
Your original keema matar recipe was already a favorite in my house so looking forward to see how this version will compare to that one.
Keema matar is a staple in a Pakistani household, the best combination is with daal and roti/chapati ❤
Since when pakistanis invented keema? keema was not invented in 1947. It was brought to India by mughals in 1800s.
@@noneB974 are you trying to be an idiot on purpose? His comment has nothing to do w/ the origin place of the dish.
@@noneB974daal chawal nation claiming keema😂
@@noneB974it's qeema..with a q..not keema or kimma..😂
@@rabailfatima8661 😁..seriously yaar.. Bandar kiya jaane adrak ka mazza..ye kiya jaane nahari paye aur qeema kiya he
Its typically famous dish in Pakistan, We also cook Moringa (Suhanjna), Potatoes(Aalu), split chickpea lentils (Chana Dal), bell pepper(Shimla Mirch) and bitter gourd( Karela) with Qeema Even cook in Macaroni.
Keema Matar is not Pakistani dish, It originated in Uttar Pradesh India.
It's Pakistani dish not Indian hindus are not shakahari
The volume on your recent videos is very low. Commercials go nuts after turning the volume up to hear your videos
For some reason YT first gave me your 3y old video. Both look delish - thanks for sharing!
Keema Egg Matar is another version which has hard boiled eggs cut in half and spread across the top.
Looks delicious! +1 to the lemon/lime juice, my parents would always finish our dinners with a half lime squeeze, acidity is so important in Indian food (citrus, tamarind, etc)
That's the nastiest looking ginger I've ever seen. 😆 One thing that really elevated my cooking of Indian-style dishes was to make a big batch of ginger-garlic paste and freeze it in ice cube trays. You can buy a lot of really fresh ginger and preserve it this way. There's something about blending ginger and garlic that transforms it beyond chopping. I'm sure you'll understand the science better than I do.
Another game changer was to add a pinch of kasoori methi (dried fenugreek leaves) right at the end. Just crush them with your fingers. Instant extra dimension.
pre processed garlic has no punch
@@billbennington4444 I'm not talking about commercial products that contain preservatives, but just pure ginger and garlic that has been pureed (and optionally frozen). It's what most restaurants use.
Damn, that's harsh. I don't think Ethan looks that bad.
@@user-ql2vu8vp5c 🤣🤣🤣
I just keep a whole ginger root in the freezer and shave some off with a microplane.
Amongst the best Pakistani recipes ever. Simple and tasty to the core.
Great presentation and a great dish. Next time try qeema aloo (with potatoes) and you'll love that too. People make this with different consistency, sometimes more runny or dry, depending upon the taste. But try this with roti.
The Big Chlebowski!
One of my favorite dishes that my mom used to make when I was a kid! Sometimes I’d even stuff it between some bread for a quick meal
11:05
You are correct with your translations! Keema = mince and Matar = peas. You might also see keema aloo where aloo = potato
Hey that's a second dish ive recommended in a month! Really cool to see you make this, great job.
This is regularly in my rotation. Daughter loves it!
Keema Pav is really popular with the Irani resturants in Mumbai as it was ab affordable Meals at the time. My dad you to get it in the mid 60's when he used to work at the Mazagon docks in South Mumbai and I used to get it in the early 2000's at a Irani resturant near my college in Sion, Mumbai. But sadly most of the Irani restaurants are closing down and not many are left.
We use tomatoes in hyper traditional version...also add potatoes.And half cup oil.We serve it with paratha/chapti or naan bread.Never with rice.
hyper traditional lmfao while tomatoes and potatoes originate in america, This is why Pakistanis don't know anything about true Keema Matar since it is not Pakistani dish, It originated in Uttar Pradesh India.
I've tried this with plant-based mince as well, so good!
I love qeema matar and aloo qeema. As much as I love rice, the best combo is with roti or paratha. As a Pakistani, I don't eat roti much ( I know! the horror :p) so I usually use dishes like these and would find creative ways to eat these. Tbh, they taste amazing in between bread as well as a quick snack/meal :P If you have a sandwich maker, try using these as the filling along with a cheese slice. perfection!
Keema Matar is not Pakistani dish, It originated in Uttar Pradesh India.
It's Pakistani dish not Indian
This is my go to Indian meal. I first ate Keema Matar at a Pakistani restaurant I use to go to and had to start making it at home. I also recommend you finish it with heavy cream.
Heavy cream makes everything better!
This is not Indian food this Pakistani dish not everything is Indian
@@rananoor9775Keema matar has existed long before Pakistan came to existence. Though same could be said about independent India, fortunately or unfortunately, this land was called India even before its independence and hence the name. The dish became widespread during Mughal era and today it is enjoyed by many families on both sides of the border. I don’t think we can assign this to be just a Pakistani dish. It belongs to India, Pakistan and Bangladesh.
@@jojo_ranjanthis land wasn't called India, you guys really need to start reading history properly.
Whether India or hindustan, these names were loosely used to describe a region, never a country. It's time to start being more honest.
Pakistan, India and Bangladesh have separate histories with shared heritage, but all regions around the world have shared heritage, so it's nothing special or unusual.
We really need to stop it was all one fantasy because it's not true.
@@youknow6968 “You guys”!!! Wow! Though I don’t have a formal degree in history education, I am well versed with the history of the region. BTW nowhere did I mention about India being a country pre 1947. And yes the land mass was called India pre independence just not as a country. Like the use of the term Scandinavia or Nordic which denote a special region in Europe. And terms like Scandinavian language, Scandinavian dish are fairly common use. I was specifically referring to this region being called Indian subcontinent particularly by British who did refer to the whole subcontinent as India. And hence the origin of the dish being assigned as Indian ( referring to India, the region not India, the country). I am not here for any jingoistic claims for my country or unrealistic dreams of all these countries of being one, but just pointing towards the culinary history of Keema matar which tells us that it was made famous during their use in Mughal courts in Delhi sultanate and slowly seeping into households of many families in this region. My question is on what basis would it be called a Pakistani dish but not Indian dish?
This guy gets it, if you are into punjabi cooking then this is a go to dish.
Best cooking channel 🔥
You can always have more color by browning the onions and by browning the meat more.
Keema mattar is a terrific weeknight dish. Easy, flavourful and the leftovers taste even better. You can use the leftovers to make a keema naan or parantha.
Love Keema Matar. For folks that might be avoiding dairy... you can sub coconut yogurt.
Nice one, I really like to make this dish, as it always is a well tasting smell and flavor- bomb, which also re-heats well next day.
I use the leftover next day by putting it between bread and adding some cheese ,you can use this as taco filling for tortillas
Got to eat it was yellow daal as well, mattar keema and yellow daal is my all time favorite home cooked meal.
I usually have keema with potatoes or even peppers, great on spaghetti or noodles too and your standard roti. Left overs you can put into paratha or a toasted triangle sandwich or toast pockets
Do not let anyone tell you otherwise that you cannot do this as their people do it too
Really appreciate you making Keema matar. Also You must try with paratha or chapatti or naan, it would taste 100 times better than it does with rice
My dad has made this dish regularly for at least the last 30 years. Try it with lime juice instead of lemon, trust me 🤤
ripe/yellow limes are the most authentic
I had no idea he had a second youtube channel until just now he's gotta shill this thing more on the main channel.
Great recipe, more or less spot on, I just have a quick tip to give. Try adding the mince without the water first to get some browning on the mince. Then add the tomatoes and the water, let "simmer" for 15 minutes, and then mix everything really well again. What usually happens is that the onion and garlic softens, and is broken down completely, leaving no "pieces" of onion or garlic. It takes a bit more time, but it is worth it IMO. You can also slice the onion then (whihc takes less time/effort), as it will break down anyways
you can use any ground meat, most traditional is spring goat.
a toastie with this on day 2 is great
but you'd want to make it without the yoghurt so it isn't wet once refridgerated
Man you guys are clocking on to our simple go to's 😅
Matton keema mater is same Pakistani dish every Pakistani enjoying this dish specially in winter because piece matar season #keema matar love you
If you could add little
Yougurt, it would be great in presenting and elevates the taste
Nice! Ethan, please try this with Jeera (Cumin) Rice next time. Cheers!
The correct word and pronunciation is Zeera with a "Zzz" sound .... not a J sound.
@dreadedscorpion yeah well South Asia and India are big.
I love eating it with paratha, just tastes delicious
Congrats on 100k subscribers!
Very nice recipe
Awesome job next try karaila gosht which is bittermelon and any sort of meat pieces which is called boti.
you can use ground chicken and ground turkey too if you cant get ground lamb.i must have done this dish once a month for the past 20 years.
skillful slice on that garlic
Nailed it. !
Great video as always. Would you mind elaborating on the order of frying? Usually we start by frying the meat to get the nice browning, but that is not what you did in this video. I wonder why.
In this type of cooking the flavor comes from the spices and aromatics rather than browned meat.
with indian food, its usually the onions+ginger/garlic first, spices second, then either the meat or the tomatos.
if you're cooking with beef, then you could potentially brown it first, but add the browned meat back in to these steps... don't build around the browned meat
Have this the morning after with two runny sunny side up eggs and a paratha and chai, best start to the day.
holy shit my mom's fiance used to make this with beef and i loved it. i never asked him what it was and could never figure it out.
11:05 You pronounced “mutter” (peas) perfectly. It sounds similar to the English word “utter,” but with an “M” at the beginning.
A Pakistani here… gosh the amount of spices you’re using can easily burn my oesophagus, my stomach (and I don’t even want to think about my visit to the loo afterwards) if I use this much spices especially garam masalas in my cooking. 😢
Merry Christmas!
I didn't know it had a name. In my house we call it "Rice Stuff" I'll have to try your spice blend that looks amazing.
Instead of adding yoghurt I like to serve it with raita as a side dish. Great fresh addition
What a coincidence. I saw this video right as I sat down with some Keema Matar
Never heard of mustard seeds in mattar qeema.. it's a first for me
😂😂😂 you have taken this ordinary dish to a an unbelievable level😂
Looks like a mince curry I always make for meal prep
it shouldn't get to curry levels of lqud, it needs to be mostly semi-dry.
Dude just 2 nights ago i looked up the old video on the main channel because I had some ground beef to use up, crazy.
It's not paired with rice usually. It's better with some kind of bread. Pav to be exact.
The recipe on the website does not include yoghurt, though the video does.
What stops the yoghurt from splitting as it is simmered to reduce?
It's perfectly fine if the yogurt breaks down. It's not a salan. Qeema and other dishes like biryani don't require whipped up yogurt.
Put keema in a bowl, rice on top, then flip it. I wonder if that would hold form more like a ahi tuna or something
That comment about the chili powder being spicier expected gave me a video idea for ya... Are expensive spices worth it? I once splurged on a very expensive smoked paprika and it absolutely blew my mind. Will never go back to the cheap stuff!
Fresno chilis are as spicy as jalipenos because they are jalipenos, just ripened.
Just wow❤
Ethan: "These tomatoes are so soft, I don't need to chop them," as he turns his canned tomatoes into passata. 😄
That looks tasty!
WOW looks so delicious and yummy,,,,, what a nice and simple recipe ,,,, I really appreciate your efforts and cooking skills . That recipe looks absolutely amazing and delicious and mouthwatering. Surely try it very soon. Thanks and Regards. I want to express my great gratitude for your expert step by step guide. Because of you , I will be able to easily replicate your recipes. Thank you so much for your effort but most of all time.
Respect from Lahore Pakistan 🇵🇰 👏 ❤️
This is the epitome of Desi food
⚡️It's actually pronounced "Matar Keema".
It's delicious however you pronounce it.
The combination best with chapati with ghee ,paratha,puri & maize flour chapati.
That's definitely some Pakistani food now. Ground beef keema.
Keema Matar is not Pakistani dish, It originated in Uttar Pradesh India.
It's Pakistani dish not Indian
Amazing now you cook very Amazing 🎉
Does Ethan only eat Indian/Asian food?
No, he makes Mexican too lol
@@chromberries7329 yes, latin and asian, the two best food regions
Not Indian but rather Pakistani staple foods
add some pieces of liver in this it goes together very well
Perhaps some chopped cilantro for garnish
It looks like an Indian shepherd’s pie filling. I’ll definitely be making this
Matar Keema with Nuke's Top 5 Music. lol
For Ethan and others
Off topic a bit, but I see for what appears is a few years of you using the breville induction beast.
I'm sure 👍 a positive review would be forth coming. Ive been tossing from induction, the food processor full monty $800+ usd with questionable tomatoe dicer attachments, or the $1200+ espresso 🤔. For about a year or more ... just haven't been brave enough or rich enough to jump in and not care.
Your knife skills are what I'd think might cause you to encourage dropping the processor. But for me it might be a nice thing returning to a processor and dicer for larger quantities. Currently I spend most veg and fruit cutting with a mandolin rather than knife 🔪.
Coffee ☕ and induction seem maybe more used in everyday life. If plate purchased...plate would be my #1 go to instead of stovetop range.
I would use this exactly as you did this dish.
Any ideas?
What’s the point of the bay leaf? Can you actually taste anything from it?
You should try Pakistan's Charsi Karahi or any Karahi (chicken, beef, lamb etc) with Tandoori Naan
Keema Matar is not Pakistani dish, It originated in Uttar Pradesh India.
@@debodatta7398I don't care if it originated from the Moon. Almost every Pakistani household eats it. So, it's ours now. Go cry a river 😂
What is the point off adding water to the meat if it's just gonna boil it?
It's a texture thing I think, kinda like why you might wash beef for a Chinese style stir fry of some kind. It is gonna inhibit the browning a bit, but for something as heavily spiced as this, you don't need those browned flavours nearly as much as you might with much more simply seasoned dish.
By mixing it with water you form a slight emulsion with the myosin protein so it doesn’t all boil out.
its how you get that Taco Bell meat texture basically. To relate to you white people lolol
Why don’t you use a pestle and mortar for the ginger garlic?
No specific reason, just wasn’t in the mood. Kind of wanted little pieces to bite into this time around.
Better than Matar Qeema is Tamaatar Qeema. Using a hefty amount of tomatoes instead of peas.😋