The cooler weather has finally arrived in New York City! As a born and bred Canadian, I love cold weather. I love when Summer ends and Fall begins. I love warm sweaters and falling leaves and slow-cooked stews for dinner. As a full-time working mom of a 3-year old, I’m always thinking about our weekly meal plan. Who has time to cook every night during the week, right? I totally agree, running out of the office, catching a bus up Madison Avenue, rushing to daycare, and getting dinner on the table on time is a small marathon everyday. But as much as we love eating out in Manhattan, we try hard to eat home cooking everyday. There is something so satisfying about home cooking, even the most simplest dishes. Here is one trick I use: make a homemade dinner over the weekend and freeze it so you can easily defrost it during the week. Whether you’re a single guy in college or a working mother of 3, this can work for you.
Curries. Indian curries, Thai curries, South African curries, any curry you like. Just like spaghetti sauce and lasagna, most curries freeze and defrost extremely well. The truth is, not everything freezes well. Potatoes and carrots, for instance, once cooked, don’t freeze well. This means they don’t survive the defrosting process well, and end up mushy when the dish is reheated. So I avoid certain vegetables in curries when I plan on freezing them.
I have two winners for you, both are easy to make, even for beginners. Plus, they’re tummy warming and deeply satisfying on a cold evening after a long commute and day at work: Daddy’s Chicken Curry (without potatoes) and my Thai Peanut Chicken Curry. The best part is you can find all the ingredients in any local supermarket. Before we were married, when Sean was doing his PhD at living in a tiny student apartment, I would make huge batches of these curries and freeze them in individual Ziploc bags for him. Before leaving for campus in the morning, he would pull one out to defrost in the fridge — once he got home at the end of the day, all he would have to do is steam some rice or pick up some pita or naan bread on the way home, and quickly reheat his dinner. Sean would go through these “little frozen packets” (as his roommate Noah called them) so quickly that I couldn’t keep up!
Dals and subzis are perhaps the most obvious choices to freeze. From Black Bean Dal to Shahi Dal, from Usal to Nawabi Curry, from Rasam to Sambhar, you can stock almost all Indian curries in the freezer.
The Plan: 3 easy steps
I. Pick a Saturday or Sunday to cook. Over the weekend, when you will have a bit more free time and can commit at least an hour to cooking, you can get this done.
II. Plan a quick visit to your local supermarket. Take the ingredients lists for these two curries and visit your local supermarket. To make it easy on yourself, pick up convenience produce like pre-cut onions and peeled garlic, which are big time savers. Make sure you get a box of quart-sized Ziploc bags if you’re freezing for one or larger Ziploc bags if you’re freezing for a whole family.
III. Invest in a few key spices. These will go a long way, you can use them in a variety of dishes, and they keep in your cupboard for at least a couple of years. These two recipes will tell you everything you need, but if you want to really boost your pantry, check out my 5-10-5 Rule for Indian cooking. Trust me, you can never go wrong with my cheat sheet.
Here’s the Top 10 foods which freeze well and turns out pretty decent when thawed and re-heated. Some of these may need additional cooking once thawed.
6. Biryani Curry Base – My all- time favorite life saver mix. Make a thick curry base with all masala. Add pre-cut frozen veggies or meat along with rice , water and yogurt whenever needed.
5. Any kind of Tamarind based Mixes – Rasam mix is my favorite. (Shown above) You just start like how you make regular rasam and avoid adding any water or coriander. You may finish by adding those and simmering when you are ready to eat.
Hope you all will like it and I’m eagerly waiting for more suggestions and tips to add on.
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Bulk Cooking Indian Meals for Freezer II CANDID HOMEMAKING
FAQ
Which Indian dishes freeze well?
Can I freeze leftover Indian food?
What Indian food can be prepared in advance?
Which curries freeze well?
What is the best frozen Indian food?
The Saffron Road Chicken Tikka Masala With Basmati Rice Frozen Dinner is definitely the best frozen Indian food out there. They’re made with all-natural, antibiotic-free chicken, and the rice is cooked perfectly. Plus, it has a creamy sauce that’s not too spicy, so even those who don’t like hot food will enjoy this frozen dinner option.
Is Indian food healthy?
Yes, quite healthy. India’s staple diet consists of roti, rice, dal, chutney, pickles, curd, lentils, beans and legumes. The ingredients that make up the Indian food routine provide a balanced amount of carbohydrates, fats, fiber, protein and essential amino acids, with the added benefit of being low in calories.
Is frozen Indian food good?
Frozen Indian food is a great way to have a home-cooked meal without all the hassle. It’s fast, easy, and there’s no clean-up! All of these brands offer delicious flavors that will make your taste buds happy. So what are you waiting for? Pick up some frozen Indian food today! So which is the best frozen Indian food?
Can you freeze Indian food?
Yes, you can freeze Indian food. Most Indian dishes can be frozen for a few days to months in the freezer section of your refrigerator. However, you need to be careful while storing cooked food in such a manner. As you know, Indian food is all about flavors and textures. When you freeze these dishes, the decomposition process does get delayed.