11 Batch-Cooking Indian Meals for the Week

4. Paneer Bhurji

Paneer bhurji is a fast, high-protein vegetarian scramble that reheats well and fits tiffins and sandwiches. Crumble 400–500 grams of paneer and sauté it with onions, tomatoes, turmeric, and light garam masala; add peas or bell peppers to boost veg. Cook a double batch and divide into four lunch portions, keeping rotis or parathas on the side. Store in the fridge for up to three days; for longer storage, freeze in meal-size tubs for one month—note: thawing gently helps the texture. Reheat on low heat with a teaspoon or two of water to keep it moist, or microwave covered to trap steam. For a vegan swap, use firm tofu pressed and crumbled, and finish with a little nutritional yeast for richness. To make the dish friendlier for kids, reduce the chopped green chilies and rely on sweeter bell peppers for color. Serve with white or whole-wheat buns, in wraps for school lunches, or with steamed rice for a quick dinner. A weekend tip: cube and lightly pan-fry extra paneer, then fold into the bhurji for a chewier texture in later meals.