11 Batch-Cooking Indian Meals for the Week

2. Chana Masala

Chickpeas are sturdy and keep texture through multiple reheats, which makes chana masala perfect for bulk cooking. Use three cups of cooked chickpeas (about two 15-ounce cans drained or 1.5 cups dried, soaked and pressure-cooked) to feed four comfortably with rice or naan. Cook a robust tomato-onion base with garam masala and amchur or lemon for brightness, and consider adding a bay leaf while simmering to deepen flavor. Cool quickly and refrigerate for up to four days, or freeze portions for two months. When reheating from frozen, thaw overnight in the fridge or defrost gently in the microwave, then simmer for a few minutes with a splash of water. For kid-friendly spice control, reserve half your final batch before adding extra green chilies or chilies to the main pot, or use paprika for color without heat. Chana masala is naturally dairy-free and vegan, and it’s a great base to add spinach or paneer cubes later if someone wants variety. For meal prep, pack with a small container of chopped cucumber and a wedge of lemon to freshen up each tiffin.