Which Indian dishes freeze the best? Could I freeze Aloo Gobi, or would it turn to glue upon defrost?
I'm looking for tips on freezing hearty winter fare, like daals, curries, etc.
I'd really appreciate tips on cooking specifically for the freezer. For example, if I want to freeze recipe X, are there ways of par-cooking or assembling ingredients for optimal freezing? Should I adjust the spices or the timing of seasoning, etc., etc.
Thanks so much, chowhounds.