Small Hacks, Big Flavor — Your Indian Cooking Made Simple

The holidays are here, which means a whole lot of cooking and entertaining. And while so many people love Indian food, they often tell me it feels too time-consuming or overwhelming to make at home. Too many ingredients, too many steps, too many dishes.

My goal is to make everyday Indian cooking feel approachable, simple in technique, practical to execute, and totally weeknight friendly. So I pulled together some of my favorite little shortcuts that help streamline the process without compromising flavor. These are tips I use all the time, and they make Indian cooking lighter, easier, and much more fun.

1. Keep a Masala Dabba Handy

A masala dabba (spice box) is the easiest way to stay organized. It keeps your everyday spices in one place, so you’re not hunting through jars or realizing mid recipe that you’re out of something. Everything is right there, ready to go.

2. Ginger-Garlic Paste (Without the Mess)

So many Indian dishes start with ginger-garlic paste. Making it fresh every time means sticky fingers, a messy cutting board, and extra cleanup.
Store-bought paste is convenient but heavy on preservatives and not quite the same in flavor.

The hack:

• Process a large batch of garlic in a mini chopper

• Grate a whole knob of ginger (no need to peel!)

• Freeze each separately in an ice tray

• Transfer cubes to labeled freezer bags

When you need it, pop out a cube. Fresh flavor. Zero prep.

3. Make Green Chillies Last for Months

Fresh green chillies are essential in Indian cooking, but they spoil fast.

To extend their life for 1–2 months:

• Remove the stems

• Wash and dry completely

• Store in an airtight container

That’s it. They’ll stay fresh, crisp, and ready whenever you need them.

4. Pre-Boil and Freeze Your Dal

Dal is cozy, nourishing, and perfect for winter, but boiling it from scratch every time takes effort (turmeric-stained pots included).

The shortcut:

 Cook a big batch of dal with just turmeric until soft. Let it cool and freeze it in    single-serve portions.
On the night you want dal, warm it up, add your tadka, and dinner is ready in minutes.
Minimal effort, minimal dishes.

5. Prep the Onion, Ginger, and Garlic Base Ahead

Caramelizing onions with ginger and garlic is the foundation of countless Indian curries. It takes time, and if you’ve taken my classes, you already know we never rush this step.

On a weeknight, though? It’s tough.

Prep it in advance:
Cook a large batch low and slow until the onions are deeply caramelized and sweet. Let it cool, then freeze in small Ziploc bags (without spices).
When you’re ready to cook, simply add spices and your veggies or protein.
This cuts your cooking time in half, at least.

Indian cooking doesn’t have to feel intimidating or reserved for special occasions. With a few simple shortcuts and a little weekend prep, you can bring bold, comforting flavors into your home any day of the week. I hope these tips make your kitchen feel a little lighter, a little easier, and a lot more fun. And if you ever want to dive deeper, I’d love to cook with you in one of my classes.