11 Steps to Weekly Meal Prep, Indian-Style

6. Chop, Roast, and Store Vegetables Smartly

Vegetable prep is the backbone of weekly cooking, and the right technique extends freshness. Wash and dry greens thoroughly, then roll in a clean cloth and refrigerate to keep leaves crisp. Chop sturdy vegetables like carrots, potatoes, and bell peppers into meal-size pieces and store in breathable containers for easy grab-and-cook use. Blanch broccoli, beans, and green peas briefly, cool them, and refrigerate for salads or quick sautés. Roast a tray of seasonal root vegetables with spices for instant sides or bowl toppings; roasted veg can be used cold in salads or reheated quickly with a tadka. Store pre-sliced onions and tomatoes separately to avoid sogginess. For snacks, portion cut cucumber, carrot, and radish with a small chutney cup so you always have a healthy munch ready. Properly prepped vegetables remove decision fatigue and speed assembly of both simple and layered meals.