Indian Meal Prep & Planning

Most of us who grew up in India did not grow up with leftovers. Middle-class families had help in the kitchen. The warm climate meant you cooked fresh every day. Then you moved abroad, or had kids, and suddenly you were the chef, the sous-chef, and the dishwasher all in one. This collection is everything I learned about cooking Indian food without losing my mind on a Tuesday evening.

Start with the batch cooking bases, the onion tomato masala especially. Cook it once on a Sunday and you have the base for butter chicken, dal makhani, pav bhaji, and vegetable biryani for the rest of the week. Half a cup into a pan with your protein or vegetables, and dinner is thirty minutes away. Curry one night, dal the next, biryani over the weekend. All from the same batch you made on Sunday.