Indian Weekly Meal Prep Ideas to Save Hours | Meal Planning & Time Saving Kitchen Tips, by Homemaking with Roma on YouTube. 23 min 11 s.
- Video length
- 23 min 11 s
- Time to do it
- 3 hours
- Difficulty
- Medium
- Steps
- 10
What you need
Steps
Plan the week's menu and list what you will prep. Group items by method: freezer cubes, premixes, batters and snacks. Shop once so you are not missing ingredients halfway.
Peel ginger and garlic, chop roughly and grind each to a smooth paste with a little water. Spoon into ice cube trays and freeze, then move the cubes to a labelled bag.
Wash coriander and mint, spin or pat dry, and blend with green chilli, salt and lemon for pudina chutney. Freeze in small cubes so you can drop one into a dish.
Make a basic Indian curry base: cook onion, tomato, ginger garlic and spices until soft, then cool and portion into containers. Freeze what you will not use in three days.
Soak lentils and beans, then drain and freeze in measured portions. Label each bag with the type and quantity so weekday cooking needs no measuring.
Mix dry premixes for upma and poha: roast semolina or flatten rice with spices, salt and dried curry leaves. Store in airtight jars and cook with hot water and vegetables.
Make idli and dosa batter in a large batch, ferment it, and keep part in the fridge for the week. Freeze the rest in portion containers for later.
Prep fresh vegetables: wash, dry and chop hardy ones like carrots, beans and capsicum. Store in lined boxes with a paper towel to absorb moisture.
Make ghee, paneer or a protein sandwich spread if you use them, and portion into jars. Cool fully before closing the lid.
Label every container with the name and date, then arrange the freezer and pantry so the oldest items sit in front. Wipe shelves and note what to restock.
Tips and common mistakes
Cool cooked food fully before freezing so ice crystals do not form and spoil the texture.
Freeze wet pastes and chutneys in small cubes, not large blocks, so you can use just what a dish needs.
Dry coriander and curry leaves well before storing, since trapped water makes them slimy within days.
Keep a marker near the freezer and write dates on every bag so nothing gets lost at the back.
Questions
How long do frozen ginger garlic cubes last?
They keep well for about two to three months in a sealed bag at a steady freezer temperature. Label the date and use the oldest cubes first.
Can I prep all of this in one day?
Yes, but spread it out. Start with soaking and batters, then pastes and chutneys, then the curry base and dry premixes. Clean as you go so the kitchen does not pile up.
Do I need special containers?
No. Any freezer-safe boxes and ice cube trays work. Glass jars are good for dry premixes, and airtight bags are fine for frozen portions.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
