11 Simple Steps to Macro Counting Indian Food

7. Make recipe templates and batch-log family favourites

For dishes you cook often—like rajma, chole, aloo gobi, or paneer bhurji—create recipe templates in your chosen app. Weigh and record each ingredient the first time you make the dish and save it as a recipe. When you batch-cook, weigh the final pot, divide by the number of portions, and the app will provide per-portion macros. This saves repeated calculations and keeps tiffin packing quick. If recipes vary by region or family, add two versions: “dadi’s chole” and “quick chole” with their own macros. For mixed dishes like biryani, include all elements—rice, meat, oil, ghee, nuts—and save as one entry so future servings are accurate. When you update a recipe (less oil, more vegetables), overwrite the old template or create a new one—consistency matters for tracking. Batch-logging reduces daily effort: once templates are set, tracking a week’s meals often becomes a few taps, not a full rebuild for every plate.