North Indian Meal Prep Using On-The-Go Nutriblender

Meal prep in North India usually means long hours in the kitchen, soaking dals, blending masalas, or stirring slow-cooked curries. The On-The-Go Nutriblender makes things smoother. Whether you're blending curd for a sabzi, grinding spices, or puréeing tomatoes, it takes just seconds. This helps you plan weekday meals better and cook faster without cutting corners on taste. Below are five regional dishes from the North, each with a blender-friendly shortcut. These tips can help you reduce kitchen time without losing the soul of the recipe.

Sarson Ka Saag- Punjab

Sarson ka saag is a winter favourite in Punjabi homes. Traditionally, it’s slow-cooked with mustard greens, spinach, and bathua. To save time, boil all greens with green chillies and a little makki atta. Once cooled, blend them in the Nutriblender until smooth. You can store this paste in the fridge for 2–3 days. When you're ready to eat, heat some ghee, add ginger and garlic, and stir in the saag paste. Let it simmer, and finish with a spoonful of homemade white butter. Serve with hot makki roti and jaggery on the side.

Image Credits: Freepik

Aloo Rasedar With Poori- Uttar Pradesh

This no-onion, no-garlic dish is often made for special days or temple meals. For prep, boil and peel the potatoes in advance. In the Nutriblender, blend tomatoes, ginger, green chillies, and a pinch of hing. Keep this masala in a jar in the fridge. When you’re ready to cook, heat mustard oil, add cumin, and pour in the masala. Once it thickens, add haldi, jeera powder, salt, and crumbled boiled potatoes. Add water to adjust the gravy. Let it simmer until slightly thickened. This rasedar aloo pairs best with puffed pooris and a side of pickled green chilli.

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Kadhai Paneer- Delhi

Kadhai Paneer is loved for its smoky flavour and chunky masala. To prepare, dry-roast coriander seeds and red chillies. Blend them in the Nutriblender into a coarse powder. Separately, purée tomatoes with garlic and a few cashews for richness. This masala base can be made in advance and stored. When you're ready, cook sliced capsicum and onions on high heat, add the stored masala, and let it reduce. Add paneer cubes and stir just enough to coat. Finish with kasuri methi and fresh coriander. Serve it with naan or jeera rice for a satisfying North Indian dinner.

Also Read: Top On-The-Go Nutriblenders Under Rs 10,000

Gatte Ki Sabzi- Rajasthan

This is a yoghurt-based curry made with chickpea flour dumplings. For weekend prep, knead besan dough with ajwain, salt, and oil. Shape it into long rolls and boil until cooked. Slice and store in the fridge. In the Nutriblender, mix curd, besan, haldi, red chilli powder, and jeera powder until smooth. This curd mix can be used whenever needed. When cooking, temper with mustard seeds and hing, pour in the yoghurt mix, and let it thicken. Drop the boiled gatte in and simmer gently. Serve this tangy curry with plain roti or bajra roti and a salad on the side.

Image Credits: Freepik

Khatta Palak Dal - Himachal Pradesh

This is a tangy dal cooked with spinach and curd, perfect for cold evenings. For prep, boil moong dal and keep it aside. Use the Nutriblender to blend spinach, curd, green chillies, and a little besan. This mixture can be stored in the fridge for two days. When cooking, heat ghee with garlic and methi seeds, add the blended mix, and let it cook slowly. Stir in the cooked dal and let it simmer. This dal is light, slightly sour, and packed with nutrients. Serve it with rice or roti, along with a spoonful of ghee on top.

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