Batch Cooking: The Smart Way to Simplify Cooking from Scratch
If you’ve been following my Simplified Cooking from Scratch series, you already know I believe in making home-cooked meals simple, nourishing, and doable, even for busy families. One of my biggest kitchen secrets that keeps me sane (and my family of six well-fed) is batch cooking.
Friends often ask how I manage to cook three meals a day, balance work, exercise, and family time, all without resorting to ready-to-eat foods. The truth is, I don’t cook from scratch every day. I batch cook smartly once or twice a week and then mix and match those bases into different meals.
Let’s dive into how batch cooking can make home cooking faster, healthier, and more flexible for any family.
What Is Batch Cooking?
Batch cooking means preparing large quantities of versatile base dishes that can be used in multiple recipes over the week. Instead of starting from scratch every single time, you prep a few ingredients that can be used in various dishes, saving time and energy in the kitchen.
It’s not about eating the same leftovers again and again. It’s about transforming one base into many delicious meals with minimal effort.
Why Batch Cooking Works for Busy Families
Cooking from scratch daily can feel overwhelming, especially when juggling work, school runs, and family schedules. Batch cooking helps you:
- Save time: You spend a few hours cooking once, and enjoy ready-to-go components all week.
- Eat healthier: You avoid processed foods and takeout because wholesome, home-cooked bases are ready in your fridge.
- Reduce food waste: You use ingredients efficiently, planning meals around common bases.
- Save money: Buying in bulk and cooking in batches keeps grocery bills in check.
For me, it’s the perfect balance between cooking all meals from scratch and getting time away from the kitchen doing other activities I love. It also helps to ensure that my family’s health doesn’t come at the cost of my time.
Simple Bases You Can Batch Cook
Here are a few of my go-to batch cooking bases that make weekday meals a breeze:
1. Tomato Base
Make a large pot of tomato sauce with onions, garlic, and herbs.
Use it for:
- Pasta sauce (add chili flakes, olives, or grilled veggies)
- Curry base (add spices, lentils, or chickpeas)
- Pizza sauce or a topping for baked eggs
Recipe: Heat 2 tablespoons of oil in a large pan and sauté 2 finely chopped onions until they turn soft and golden. Add 5–6 cloves of minced garlic and cook for another minute until fragrant. Stir in 6–8 ripe tomatoes (roughly chopped) or two cans of crushed tomatoes, along with 1 teaspoon each of salt and sugar to balance the acidity. Let the mixture simmer uncovered for about 15–20 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens. For a richer flavor, add a teaspoon of dried herbs like basil or oregano if you plan to use it for pasta, or keep it plain if you want to adapt it later into an Indian curry base. Once cooked, blend it smooth (optional), cool, and store in the fridge for up to 5 days or freeze in portions. This tomato base can be transformed into pasta sauce with olive oil and herbs, or turned into a curry by adding spices, lentils, or coconut milk.
2. Cooked Lentils or Beans
Pressure-cook a big batch of lentils or chickpeas and refrigerate them.
Use them for:
- Curries and dals
- Quick salads with chopped veggies and lemon dressing
- Wraps, tacos, or soups
Recipe: Cooking lentils or beans in an Instant Pot or pressure cooker is one of the easiest ways to prepare a nutritious base for multiple meals. Start by rinsing 1 cup of lentils or dried beans thoroughly under running water to remove any dust or debris. If you’re using beans like chickpeas, kidney beans, or black beans, soak them in plenty of water for at least 6–8 hours or overnight to reduce cooking time and improve digestibility; lentils don’t usually require soaking. Drain the soaked beans and add them to your Instant Pot or pressure cooker along with 3 cups of water and a pinch of salt (optional). You can also add a bay leaf or a small piece of ginger for flavor and to reduce bloating.
For lentils like moong, masoor, or toor dal, cook on high pressure for about 8–10 minutes and let the pressure release naturally. For beans, cook on high pressure for 20–30 minutes, depending on the variety and soaking time, then allow a natural pressure release. Once done, check for doneness (they should be soft but not mushy). If they need more time, cook for another few minutes under pressure. Drain any excess liquid, cool, and store the lentils or beans in airtight containers in the refrigerator for up to 5 days or freeze for later use. These cooked lentils and beans make excellent bases for curries, soups, salads, or wraps throughout the week.
3. Roasted Vegetables
Roast a tray of mixed vegetables like carrots, zucchini, bell peppers, and sweet potatoes.
Use them for:
- Buddha bowls or grain bowls
- Sandwich or wrap fillings
- Tossed with pasta or added to omelets
Start by preheating your oven to 200°C (400°F). Wash and chop your choice of vegetables (carrots, zucchini, bell peppers, sweet potatoes, broccoli, or cauliflower and do very well) into evenly sized pieces so they cook at the same rate. Spread them out on a large baking tray lined with parchment paper; avoid overcrowding, as this causes steaming instead of roasting. Drizzle 1–2 tablespoons of olive oil over the vegetables, sprinkle with salt, freshly ground black pepper, and any seasonings you like (such as dried herbs, garlic powder, or chili flakes). Toss everything well to ensure even coating. Roast in the preheated oven for 25–30 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized at the edges. Once roasted, let them cool before storing in the fridge in airtight containers for up to 4–5 days. These roasted vegetables can be tossed into salads, grain bowls, wraps, or used as sides to main dishes
4. Cooked Grains
Prepare a large batch of rice, quinoa, or millets.
Use them for:
- Stir-fries
- Buddha bowls with a protein and sauce
- Quick soups or stuffed peppers
Recipe: Batch cooking grains like rice, quinoa, or millets is a great way to save time during busy weekdays. Start by rinsing your chosen grain thoroughly under running water to remove excess starch or bitterness. For rice, use 1 cup rice to 2 cups water; for quinoa, 1 cup quinoa to 1¾ cups water; and for millets, 1 cup millets to about 2 cups water (depending on the variety). Add a pinch of salt if you like, then cook in a pot, Instant Pot, or rice cooker until all the water is absorbed and the grains are tender. I cook rice for 3 whistles in the pressure cooker (my favorite method of cooking) and millets for 3 whistles. Once cooked, let the grains cool completely before storing; this helps prevent clumping and bacterial growth.
Divide the cooled grains into meal-sized portions and store them in airtight containers. In the refrigerator, they will stay fresh for up to 4 days. Grains don’t store well in the freezer, so cook only what you will consume within a couple of days. When reheating, sprinkle a few drops of water over the grains and warm them in the microwave (on high power for 1-2 mins) to restore their fluffy texture. Batch-cooked rice, quinoa, or millets can be used through the week in stir-fries, grain bowls, soups, or as a base for curries and salads.
5. Homemade Curry or Gravy Base
Make a mild onion-tomato-cashew or coconut gravy and freeze in portions.
Use it for:
- Paneer curry one day, chicken curry the next
- Add lentils or tofu for a vegetarian twist
- Transform it with yogurt or spices for variety
My Batch Cooking Routine
I usually dedicate Sunday evenings to prepping 3–4 bases. It’s relaxing and feels like setting myself up for a smooth week ahead.
A typical session might include:
- A pot of lentils
- Roasted veggies
- A tomato-onion curry base
- Boiled chicken or eggs or grilled chicken pieces
During the week, these become different meals. For example, we have dal one night, veggie wraps the next, pasta with tomato sauce midweek, and a quick curry on Friday. I try to finish off all my batch-cooked food by the end of the week. If I am worried it may spoil, I pop it in the freezer, which extends the life of the food without loss of texture or nutrients.
It keeps me away from packaged foods while ensuring variety on the table.
Tips for Successful Batch Cooking
- Store smartly: Use airtight glass containers or freezer-friendly boxes.
- Label and date each container so you know what to use first.
- Cook neutral bases so they can be seasoned differently later.
- Freeze portions for up to a month for easy future meals.
Batch cooking saves time and energy spent in your kitchen. By spending a little time up front, you can make cooking from scratch easier, healthier, and much more sustainable for your busy lifestyle.
Cooking from scratch doesn’t need to be complicated. It just needs a system, and batch cooking is one that I swear by!.
Make sure you read the other articles in my Simplified Cooking From Scratch Series!
