How to group sabzis by type for faster weekly batch prep?

Question

How do you group your sabzis by type for a faster weekly batch prep? Get a system for cooking similar vegetables together to save time.

Answer 1

Group sabzis (Indian vegetable dishes) by preparation method (e.g., chopping, boiling, roasting) and required cooking time to streamline your weekly batch prep. This allows you to efficiently process similar vegetables together, saving time and effort.

Detailed Explanation:

Grouping sabzis effectively for batch prep involves a few key steps. First, plan your weekly menu and identify all the sabzis you'll be making. Next, categorize the vegetables based on the primary preparation technique needed. Here's a breakdown of common categories:

1. Chopping/Cutting: Group vegetables that require similar chopping styles. For example, onions, tomatoes, bell peppers, and cucumbers can all be chopped together. This minimizes the need to switch between different knives or cutting boards frequently.
2. Boiling/Steaming: Potatoes, cauliflower, peas, and carrots often require boiling or steaming. Group these together so you can cook them in a single batch. Consider the cooking times of each vegetable and add them to the pot accordingly, starting with the ones that take the longest.
3. Roasting: Vegetables like eggplant, butternut squash, and sweet potatoes are excellent for roasting. Prepare them together by tossing them with oil and spices on a single baking sheet.
4. Sautéing: Spinach, fenugreek leaves (methi), and other leafy greens are typically sautéed. These can be prepped and cooked quickly in batches.
5. Grating: Carrots, beets, and radishes are often grated for specific dishes. Grate these together to save time.

Once you've grouped your vegetables, create a prep schedule. Start with the vegetables that take the longest to prepare, such as those requiring peeling or extensive chopping. Store the prepped vegetables in airtight containers in the refrigerator until you're ready to cook them.

Pro Tip:

Invest in a good quality vegetable chopper or food processor with various attachments. This can significantly reduce the time spent on chopping and grating, especially when preparing large quantities of vegetables. However, be mindful of over-processing, which can affect the texture of some vegetables.