Indian cuisine offers a wide variety of flavorful dishes that can be prepared ahead of time for quick and easy meals. With some planning and preparation, you can have tasty Indian food ready to eat whether it’s a busy weeknight or you’re hosting a gathering. There are many great options for make-ahead Indian recipes that hold up well for several days refrigerated or frozen. Curries, biryanis, sabzis, dals, and more can be prepped in advance. Read on to learn how preparing components or entire Indian dishes ahead can save you time.
Why make Indian food in advance?
There are several benefits to preparing Indian food ahead of time:
- Saves time – Prepping parts of dishes in advance means faster cooking later. Steps like chopping veggies, blooming spices, and simmering meats can be done when you have more time.
- Makes weeknights easier – Having pre-prepped ingredients or full make-ahead meals means you can quickly put together healthy weeknight dinners.
- Allows flavors to develop – Some curries and dals taste even better after a day or two of the spices marrying and becoming more fragrant.
- Lets you enjoy the food later – Make-ahead dishes allow you to look forward to leftovers or freezer meals down the road.
- Allows flexibility when hosting – Prepping dishes or parts of dishes ahead leaves you flexibility to finish and serve the meal whenever needed.
With some advance preparation, you can cut down on time spent cooking yet still enjoy delicious homemade Indian food.
What can be prepped in advance?
Many components of Indian recipes can be prepped ahead:
Vegetables
Cut, chop, slice or dice vegetables a day or two before to save time when ready to cook. Store prepped veggies in airtight containers in the fridge. Good options include:
- Onions
- Tomatoes
- Potatoes
- Cauliflower
- Spinach
- Eggplant
- Okra
- Carrots
Meat and seafood
Cut or dice chicken, lamb, beef or seafood ahead of time. You can also marinate meats a day or two in advance to infuse flavor. Store in the fridge.
Spice mixes
Bloom spices in oil (such as for garam masala or curry powder), then cool and store to use later. They’ll become more aromatic and ready to add straight to your dish.
Sauces and pastes
Make onion-tomato sauces, chile pastes or ginger-garlic pastes that can flavor dishes or curries later on. Refrigerate in airtight containers.
Potatoes and rice
Parboil potatoes or part-cook rice ahead of time to reduce cooking time for finished dishes. Store in the fridge.
Full dishes that can be made ahead
In addition to components or steps, there are many great Indian dishes that can be fully prepared in advance:
Vegetable curries
Vegetable curries like chana masala, aloo gobi and baigan bharta can be prepped completely and refrigerated or frozen. Gently reheat to serve.
Dals
Hearty lentil and bean dishes like dal makhani and chole taste even better with time as the flavors develop. Cook, then reheat.
Meat curries
Dishes like chicken tikka masala,lamb rogan josh and shrimp vindaloo hold up well to make ahead. Store in the fridge or freezer.
Biryanis
Flavorful rice dishes like vegetable biryani and chicken biryani can be assembled ahead in batches, refrigerated unbaked, then finished in the oven later.
Sabzis
Sauteed or roasted vegetable dishes like baingan bharta, gobi aloo, and navratan korma can be cooked fully then reheated later.
Tips for advance preparation
Follow these tips for best results when making Indian food ahead:
- Store cooked dishes in airtight containers in the fridge for 3-4 days. Transfer to the freezer for longer storage.
- For curries and dals, it’s best to prep sauces and masalas ahead but add delicate dairy products like yogurt or cream later.
- When reheating, add a splash of water to loosen if needed and gently rewarm curries, stir-fries or biryanis.
- For biryanis, partially cook rice and layer with parcooked meat and veggies, refrigerating unbaked if making more than one day in advance.
- Cut vegetables intended for stir fries slightly larger pre-chopped since they cook quicker. Slice more delicately just before cooking.
With some planning, the possibilities for preparing Indian food ahead are endless. Master a few make-ahead dishes that suit your schedule for easy homemade Indian meals any night of the week.
10 make-ahead Indian recipes
Here are 10 great make-ahead options for Indian food:
Dal Makhani
This rich, flavorful black lentil and kidney bean curry gets better with time. Make up to four days ahead.
Chana Masala
Chickpeas simmered in a spicy tomato-onion sauce lend well to advance prep.
Chicken Tikka Masala
Marinate chicken pieces, make the sauce ahead, then finish cooking when ready to serve.
Aloo Gobi
Potatoes and cauliflower in a tomato-based masala can be prepped completely in advance.
Vegetable Biryani
Partially cook rice and vegetables, layer, then refrigerate unbaked and finish later.
Chole
Chickpeas in a flavorful sauce are even tastier after a day or two of flavors melding.
Shrimp Vindaloo
This bold curry can be made completely up to 2 days ahead.
Saag Paneer
Gently cooked spinach with cheese cubes and warm spices holds up well for a few days.
Navratan Korma
A creamy mixed vegetable korma that takes well to make-ahead preparation.
Keema Aloo
Ground meat and potatoes in a rich curry can be prepped completely in advance.
Make-ahead Indian meals for the week
Planning make-ahead Indian meals for the week offers a great way to enjoy delicious homemade food even on busy nights.
Here is a sample weekly meal plan with all dishes that can be prepped fully or partially in advance:
| Day | Dinner |
|---|---|
| Monday | Dal Makhani with garlic naan |
| Tuesday | Chicken Tikka Masala with basmati rice |
| Wednesday | Chana Masala and aloo gobi with yogurt raita |
| Thursday | Shrimp Vindaloo with basmati rice |
| Friday | Vegetable biryani |
With this simple weekly plan relying on make-ahead dishes, you can enjoy delicious Indian meals any night without the last minute cooking and preparation. Use weekends to prep components like sauces ahead of time or fully prepare dishes like dal makhani for quick weeknight meals.
Freezer-friendly make-ahead Indian food
Many Indian dishes freeze remarkably well for enjoying weeks or months later. Freeze the following prepped recipes:
- Vegetable or chicken curries without dairy added
- Chana masala, chole or dal makhani
- Meat, cheese or vegetable samosas, unbaked
- Parathas or naan dough, baked or unbaked
- Pakoras or bhaji vegetable fritter batter
- Uncooked kebabs or tikka pieces in marinade
- Uncooked ground keema mixtures, like for keema aloo
When ready to eat, thaw overnight in the refrigerator then gently reheat on the stovetop or in the oven until hot. Adjust consistency if needed by adding a little water.
With freezable make-ahead dishes, you can always have tasty Indian food ready when you’re short on time. Prepare a batch of samosas or curries on the weekend to enjoy later on busy nights.
Adapting recipes for advance prep
Many Indian recipes can be easily adapted to make-ahead cooking:
Cook base sauce, finish later
For curries, cook onion, tomato, ginger, garlic, and spice base sauce. Cool, refrigerate or freeze, then add protein and vegetables when ready to serve.
Parboil vegetables
Partially boil potatoes, cauliflower or other veggies to reduce final cooking time.
Marinate proteins
Marinate chicken, paneer, lamb or shrimp up to 24 hours for added flavor.
Prep spice mixes
Roast and grind whole spices ahead to have ready to add to dishes.
Assemble without cooking
Layer biryanis and don’t bake, or stuff samosas and parathas without frying. Refrigerate raw prepared dishes for up to 2 days.
Cook without dairy
Finish curries and kormas with cream or yogurt just before serving for best texture.
With a little planning, you can modify many Indian recipes to prep parts or the whole dish ahead of time.
Frequently asked questions
Here are some common questions about preparing Indian food in advance:
Which Indian curries freeze best?
Vegetable curries as well as chicken, lamb, and shrimp curries freeze very well. Avoid freezing dairy-based curries.
Can I prep biryanis completely ahead?
It’s best to parboil rice and vegetables, layer the dish raw, then freeze unbaked. Thaw in the fridge overnight before baking.
How long do prepped Indian dishes last refrigerated?
3-4 days is ideal for most curries, dals and sabzis stored in airtight containers. Dishes with dairy or cream may last only 1-2 days.
Should I add yogurt or cream to curries before or after storing?
For best texture and flavor, add yogurt, cream or coconut milk just before reheating and serving the dish.
Can I freeze naan dough?
Yes, you can freeze naan dough for up to 3 months. Thaw overnight and let rise before baking.
Conclusion
With some simple advance preparation, it’s easy to enjoy delicious Indian food any night of the week. Many dishes or components can be prepped ahead and refrigerated or frozen. Prepping vegetables, making spice mixes, marinating meats, or fully assembling dishes in advance saves valuable time later on. Adapting recipes by parboiling veggies, making sauce bases, or layering biryanis without cooking allows you to cook once and eat multiple times. With a plan of action, make-ahead meals mean you can always have tasty Indian food ready when you’re crunched for time.