11 Steps to Weekly Meal Prep, Indian-Style

2. Build Base Pastes and Tempering Stocks

Making a few base pastes on the weekend changes how fast you can put dinner together on weeknights. The classic base starts with sautéed onion, tomato, ginger, and garlic cooked down to a thick paste; cool and freeze in portion sizes. For coconut-forward dishes, blend roasted coconut with mild spices and store in small jars. A ginger-garlic paste keeps in the fridge for a week or can be frozen in cubes for later. Tempering oils infused with mustard seeds, curry leaves, and crushed garlic make instant, flavorful finishes — keep lightly flavored oil refrigerated in a sealed jar and warm it when needed. Freeze base pastes in ice-cube trays to pop out single portions for a quick curry. When reheating frozen bases, add a splash of water and finish the tadka on high heat for a fresh aroma. Base pastes reduce hands-on time and keep dishes consistent across the week, so you can make dal one day and a vegetable curry the next with the same foundational flavors.