The Aromatic Foundation: Ginger-Garlic Paste
Nearly every savoury Indian dish begins with the fragrant duo of ginger and garlic. Peeling and mincing them daily, however, is a tedious task. Instead, prepare a large batch to last for weeks. To make it, combine equal parts of peeled ginger and garlic cloves
in a blender. Add a neutral oil, like vegetable or canola oil, to help the blades move and act as a natural preservative. Blend until you achieve a smooth paste, scraping down the sides as needed. Store your homemade paste in a clean, airtight glass jar in the refrigerator, where it will stay fresh for up to a month. For longer storage, spoon the paste into ice cube trays, freeze until solid, and then transfer the cubes to a freezer bag. This allows you to pop out a perfectly portioned cube of flavour whenever a recipe calls for it.
The All-Purpose Base: Onion-Tomato Masala
The heart of countless curries, from chana masala to butter chicken, is a rich onion-tomato base, often called 'bhuna masala'. Cooking this down until the oil separates can take up to 30-40 minutes, a significant time investment for a weeknight. Making a large batch on the weekend is a game-changer. Start by slowly caramelising finely chopped onions in a generous amount of oil until they are deep golden brown. Add your ginger-garlic paste and cook for another minute, then stir in tomato purée or finely chopped fresh tomatoes along with spices like turmeric and chilli powder. Cook this mixture down until it thickens and the oil begins to separate from the masala. Once cooled, this versatile base can be stored in an airtight container in the fridge for up to 10 days or frozen in portions for several months.
The Protein Powerhouse: Prepping Lentils
Dal is a cornerstone of Indian comfort food, but cooking lentils from scratch can take time. You can significantly speed up the process with a bit of foresight. For quicker cooking, simply soaking lentils like toor (pigeon pea) or chana (chickpea) dal overnight or for a few hours is effective. An even better method is to pre-cook your lentils entirely. Cook a large batch of your preferred dal (like toor, masoor, or moong) with water and a pinch of turmeric until soft and mushy. After the cooked dal has cooled completely, you can portion it into freezer-safe bags or containers. Flattening the bags allows for quicker thawing and easier storage. When you're ready for dinner, simply thaw a portion and prepare your tadka (tempering) of spices to stir in for a fresh, flavourful dal in under 10 minutes.
Ready-to-Roll: Chapati and Roti Dough
Fresh, soft rotis can elevate any meal, but the process of kneading dough daily can be a deterrent. Fortunately, you can prepare chapati dough in advance and store it properly. To make a batch, simply knead whole wheat flour (atta) with lukewarm water until you have a soft, pliable dough. Adding a teaspoon of oil or ghee can help keep it soft. To prevent the dough from drying out and oxidising (which causes it to turn grey), coat the surface with a thin layer of oil, wrap it tightly in cling film, and store it in an airtight container in the fridge. The dough will keep well for 2-3 days. For longer-term storage, you can portion the dough into balls, wrap them individually, and freeze them. Thaw in the refrigerator overnight or at room temperature for a couple of hours before rolling out.
Fast Flavour: Marinades for Paneer and Chicken
A good marinade not only tenderises protein but also infuses it with deep flavour, doing most of the work before you even start cooking. Prepare a classic yogurt-based Indian marinade by combining Greek yogurt with ginger-garlic paste, lemon juice, and a blend of spices like turmeric, coriander powder, garam masala, and chilli powder. This mixture works wonderfully for chicken, paneer, or even vegetables. You can marinate your protein in the morning for dinner that evening, or better yet, portion marinated chicken or paneer into freezer bags. They will keep for up to three months in the freezer and can be thawed overnight in the fridge for a quick trip to the grill, oven, or pan.
