Contributing few more tips,

I normally cut my vegetables for the whole week on a weekend, and freeze them, in the mornings, i put one of them into the fridge and take out in the evening. As soon as I am back from office, first thing I take it out of the fridge. This saves me lot of time.

Also, I make ginger/garlic/Onion paste and freeze them too.

Same with tomatoes+green chilli paste.

I also use a nicer dicer (a huge time saver), cut 8-10 onions and keep it in fridge, Its really fresh when i use these onions.

I swear by them, else my cooking would be real slow.
This way i cut my preparation time.

I like your site, by the way.

I found it very useful. Thanks for the knowledge. I am personally trying to follow the advice & try to be independent….

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