Build Your Gravy and Masala Base
The foundation of many Indian dishes is a well-cooked onion-tomato masala. Making a large batch on Sunday can be a game-changer for your week. Sautéing onions, ginger, garlic, and tomatoes until they are soft and fragrant forms a versatile base you can use
for anything from a quick paneer curry to a hearty chana masala. This pre-cooked base saves you the most time-consuming part of daily cooking. You can prepare a simple onion-tomato base or a more complex one with whole spices like cinnamon and cardamom. Portion the finished gravy into containers and refrigerate or freeze it. When you're ready to cook, just thaw a portion, add your protein or vegetables, and your meal is halfway done.
Handle Produce with Monsoon in Mind
The high humidity during the monsoon can make fresh produce spoil faster. It's crucial to store your vegetables correctly. Leafy greens like spinach and coriander should not be washed before storing. Instead, pat them dry, remove any damaged leaves, and wrap them in paper towels before placing them in a ventilated bag in the fridge. Root vegetables like potatoes, onions, and garlic should be kept in a cool, dark, and dry place, but not in the refrigerator, as the cold can affect their flavour and texture. Never store potatoes and onions together, as the gases they release can cause them to spoil faster. For other vegetables, avoid sealed plastic bags that trap moisture; perforated bags or containers lined with paper towels work best.
Prep Your Proteins and Legumes
Getting your proteins ready in advance is another major time-saver. You can chop paneer into cubes and keep it soaked in water in the fridge. Chicken can be cut and marinated with a simple mix of yoghurt and spices. For plant-based proteins, boiling a batch of chickpeas, kidney beans, or lentils over the weekend ensures they are ready to be tossed into a salad or simmered in your pre-made gravy base. Sprouting beans like moong is also a great prep task; sprouted moong can be used to make a quick and healthy chaat or sabzi.
Get Doughs and Batters Ready
Imagine having fresh chapatis on a Tuesday night without the hassle of kneading dough. You can prepare chapati dough over the weekend and store it in an airtight container in the refrigerator for a few days. Similarly, if you enjoy South Indian food, preparing a large batch of idli or dosa batter can set you up for several quick and satisfying meals. This is also a good time to prep for monsoon snacks. You can make the fillings for samosas or the dough for mathris, so that frying up a fresh, crispy snack on a rainy evening takes only a few minutes.
Organise Your Spice Box
Monsoon humidity is the enemy of spices, causing them to clump and lose their potency. Your weekend prep is the perfect time for a 'masala dabba' refresh. Check your spices, discard any that seem old or have lost their aroma, and refill your containers. Ensure they are all stored in airtight jars to protect them from moisture. For an extra flavour boost, you can dry roast and grind small batches of spices like cumin and coriander. Having a well-organised and fresh spice box not only saves you from rummaging through cabinets but also elevates the taste of your simple weeknight dishes.
