11 Batch-Cooking Indian Meals for the Week

Weekly Prep Timeline & Printable Shopping List

Weekly timeline (one afternoon): 0–30 minutes: set up, soak lentils/chickpeas if using dried, chop vegetables, and marinate chicken. 30–90 minutes: start the longest pots—dal, madras lentils, and keema. 90–150 minutes: finish quick items—paneer bhurji, chana masala, pulaos—and make sauces for butter chicken and korma. 150–180 minutes: cool everything safely, portion into labeled containers for fridge or freezer, and pack any single-serve condiments. For a split session, do chopping and marinating on day one and cook on day two. Shopping list (for four, approximate): basmati rice (3–4 cups), lentils (masoor/toor/moong 4 cups total), canned tomatoes (3–4 cans) or fresh tomatoes, chickpeas (2 cans or dried equivalent), paneer (400–500 g), chicken (3–4 pounds total), minced lamb (1 lb), firm white fish (1.5 lb), mixed vegetables (carrot, peas, beans, cauliflower), yogurt/coconut yogurt, spices (turmeric, garam masala, cumin, coriander, chili powder), onions, garlic, ginger, lemons, oil or ghee, coconut milk, cashews/almonds (optional), fresh cilantro. Adjust amounts based on your family’s appetite and swap items for allergy-friendly options. Use labeled containers and a marker to rotate meals through the week.