Cooking in these Crazy Times - Weeknight Kheema with Peas

Cooking during these crazy months has been challenging. Our routine was always dinner out once or twice a week to help offset work and running around. With the pandemic, we have radically changed the way we eat. Now, the kids are home, and we are cooking three meals a day - every day. It is not easy, and it's sometimes just plain tiring.

Some good things have come out of it. First, we're eating healthier. Eating out is delicious, but it's too easy to splurge on something not that good for you. And even when you think you've gotten through the whole meal, there is always the dessert menu staring at you. It has also made us think about what we want to eat. Early on, it was not like we could just run out to the grocery store and pick up a last-minute ingredient. So we have been better about cooking with what we have on hand. This brings us to meal planning and trying to make meals that will last for two or three dinners. I have been trying to make 2 or 3 different dishes that can get us through the week. Dals or lentils are another great weeknight option. I love to make weeknight moong dal too.

Kheema is one of those everyday weeknight dishes. Kheema, or minced meat, is typically lamb, chicken, or beef simmered with onions, tomatoes, spices, and vegetables. As a kid, it was a staple in our household. It's easy, it is quick, and the kids love it. Kheema can be served with rice or roti. The kids love to eat it straight out of a bowl. My mom loved to make kheema with a variety of vegetables, radishes or mulli, cauliflower, or just plain. G grew up with it with peas, which is Kheema matar, or minced meat with peas. Historically, this was a typical dish of the Mughals. You can play around with the vegetables and see what you like.

Kheema is easy to make. Start with cardamom, clove, and cinnamon and saute for less than a minute. Then add the onions and garlic and ginger. After a few minutes, add the tomatoes, spices, and then the meat. Saute and then let simmer for 15 minutes. It's important to let the onions get very soft and translucent. I like peas in the dish as they add a subtle sweetness. The dish is a lovely balance of tomatoes and spices.

This recipe will definitely stay in my repertoire post-pandemic. Pandemic cooking has taught me simple lessons about eating, cooking and the way we want to eat. Kheema was a childhood staple and will continue to be for us. Hopefully the kids will remember it as fondly as adults as I do. We will always enjoy a hot bowl of spicy kheema served with rice or naan and a little mango pickle.

Weeknight Kheema

A great weeknight dinner that can be made with ground beef, lamb or chicken. Minced meat or kheema is simmered with tomatoes, onions and spices. Here I've made it with peas, but you can also use cauliflower or radishes.

Serves 4

• 4 tablespoons neutral oil
• 7 cloves
• 7 cardamon
• 2 pieces 1 inch cinnamon
• 3 cloves garlic (minced)
• 1 inch piece of ginger (minced)
• 1 large onion (chopped)
• 2 medium tomatoes (chopped)
• 2 teaspoons tomato paste
• 2 pounds ground beef (lamb or chicken)
• 1-2 green chilis (optional)
• 2 1/2 teaspoons garam masala
• 2 1/2 teaspoons cumin
• 3 dried red chilis or 1/2 teaspoon red chili flakes
• 1/4 teaspoon turmeric
• 3 teaspoons salt
• 1/3 cup peas

1. In a medium saucepan, heat oil over medium heat. Add the cardamon, clove, cinnamon. Saute for 30 seconds.

2. Add the onions and saute for 5 minutes until the onions are soft and translucent.

3. Add the minced garlic and ginger. Saute 5 minutes until the garlic and ginger are browned and just begins to stick.

4. Add the garam masala, cumin and red chilis. Add the green chilis as well if you are using them. Give them a quick stir and then add the tomatoes. Saute 10 minutes until tomatoes are soft.

5. Add the ground beef, salt and peas. Simmer over medium low heat for 15-20 minutes until the meat is cooked and you see a little layer of oil at the top.

6. Serve warm with rice or roti.