Place veggies in a microwave-safe bowl with a splash of water, cover, and steam within minutes.
Scrape ginger skin off with a spoon instead of a knife for a quick and safer peel.
Boil lentils, chickpeas, or pasta in advance and refrigerate them for assembling quick meals.
Prepare marinated proteins like chicken or paneer in ziplock bags and refrigerate for easy cooking.
Wash, chop, and store veggies in airtight containers over the weekend for quick access during the week.
For a small meal, use scissors to chop chillies and coriander. It is much easier and quicker.
Soak grams, kidney beans and other pulses. Soaking makes it softer, and the cooking time is reduced.