Ramadan is coming up, and now is the perfect time to start thinking about how you can prepare for a smooth month ahead. Below you’ll find a roundup of several make-ahead freezer-friendly recipes and ideas. I’ve also included tips on how you can freeze and reheat many of them.

Make Ahead Ramadan Recipes and Guide

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I started getting wise about freezing a few months ago when I became a mom of two. I had to shed any food snobbery and really think about maximizing my time in the kitchen. What I found was that if you freeze the right things in the right way, there’s actually little to no detectable difference in the quality of most food.

For a comprehensive of Ramadan-forward Suhoor, Iftar, Drinks, and Desserts, head to my Ramadan recipes roundup. You can also browse my Ramadan Recipes Archive.

Here are 3 helpful rules for Freezing:

  1. Water expands when frozen, so any food that can take a little dehydration will freeze well. Most South Asian foods (curried meats, lentils, beans, etc.) fit into that category.
  2. Reheat food in the way it was cooked. For example, curries reheat best on the stovetop since they were cooked there. An exception is – some foods (like banana bread) will lose too much moisture in the oven and it’s better to microwave them.
  3. Air is not your friend. Remove air as much as possible from bags and containers.

Keep in mind, you don’t need to feel overwhelmed by the thought of planning and prepping. I’ve found the best way to meal prep is to just add it on to something I’m already doing. For example, if I’m making cookies, I just make a double batch and freeze half of them after forming balls of cookie dough.

Let’s begin!

Freezer-Friendly Suhoor Recipes:

  • Parathas: When preparing the dough, add a bit of oil to help them stay soft after freezing. Roll them out as you normally would, then place each uncooked paratha between parchment paper and freeze in an airtight container. When ready to cook, heat a pan over high heat and place the frozen paratha on the pan. Lower the heat to medium and cook, buttering and flipping as necessary.

Laccha Paratha

A paratha is a traditional South Asian unleavened flatbread. It’s similar to roti, but with ghee/butter is folded to form layers.
Check out this recipe
This image shows mooli wala paratha on a plate with a bowl of yogurt

Easy Mooli Wala Paratha Breakfast Recipe

5 (5 ratings)
These traditional Punjabi stuffed flatbreads are popular breakfast item in Pakistan and India. This recipe includes step-by-step photos and simple directions!
Check out this recipe
  • Pancakes: Prepare and freeze between parchment paper in an airtight container or bag. Microwave for about 10-15 seconds and then pan-fry again to get them crispy.
  • Frittata: Freeze uncooked in a glass pan with a lid. When ready to bake, place from frozen into the oven and give some extra time to cook. I’ve tried (and enjoyed) the recipe below with some extra red chili pepper.
Mushroom and Spinach Frittata | Ricardo

Mushroom and Spinach Frittata | Ricardo

Ricardo’s recipes : Mushroom and Spinach Frittata
Check out this recipe
  • Oats: I often make a double batch of oats and refrigerate half for later. Microwave or reheat over the stovetop. Before serving, add a splash of milk to freshen them up and make them creamier.
Oatmeal with milk in a bowl topped with caramelized bananas and almonds.

Oatmeal with Milk (How to make Oats with Milk)

4.93 (13 ratings)
Here's how to make a perfectly creamy bowl of rolled oats (or old-fashioned oats) with milk. Inspired by Dalia, a South Asian porridge, this recipe shares how to make your oatmeal with milk in the optimal way. All you need is a (preferably non-stick) saucepan, 3 ingredients, and 20 minutes!
Check out this recipe

Freezer-Friendly Iftar Recipes:

A Note on Air-Frying to Reheat: I have found my air-fryer to be the best at reheating Iftar items. Examples: Samosas, Pakoras, Puff Pastries, Kebabs of all sort, Chicken Nuggets/Tenders, and so much more. If you have one, skip the microwave & oven and reheat on 350°F until warm!

  • Chaat Masala: Though it’s not necessary to freeze it, I couldn’t resist adding it to this roundup. It’s THE essential spice blend to make ahead for Ramadan.
Chaat Masala powder in a gold bowl with a golden spoon sitting on a rustic surface

Easy, Authentic Chaat Masala Recipe

5 (6 ratings)
Love Chaat Masala but want a fresher, healthier alternative to store-bought? This easy Chaat Masala recipe has been years in the making and tastes just like (if not better than) store-bought! The best part? You only need 5 essential ingredients to make it!
Check out this recipe
  • Dahi Bhalle: This recipe is designed to be freezer-friendly. Just double or triple the bhalla batch, and you’re good to enjoy several Iftars in Dahi Bhalla heaven. Details in post!
Dahi Bhalla (Dahi Bharay) in a bowl with mint chutney and green chutney on top.

Easy Dahi Bhalla (Dahi Bara) – Foolproof!

5 (13 ratings)
Here's an easy-to-follow, foolproof recipe for fluffy, melt-in-your-mouth Dahi Bhalla (or Dahi Bara). This recipe includes troubleshooting tips and tricks to get them soft yet fully cooked inside. Tested to perfection!
Check out this recipe
  • Chicken Puff Pastry: See in depth freezing instructions in the post!
A bowl of partially eaten Chicken Puff Pastires with tamarind chutney.

Chicken Puff Pastry (Pakistani Chicken Patties)

5 (8 ratings)
Inspired by Pakistani bakeries, this Chicken Puff Pastry recipe is a party-favorite appetizer/snack that your guests will reach for again and again. Foolproof, easy-to-follow, and includes detailed instructions for freezing and reheating.
Check out this recipe
  • Shami Kababs: Form into patties and freeze on a flat tray. Once firm, remove and place in an airtight ziplock bag or container. When ready to use, allow to come to room temperature or quickly defrost in the microwave. Then dip in egg wash and pan-fry as needed. Update: I’ve been known to pan-fry ahead of time and just microwave using the defrost setting. Great for kids lunches!
A white plate with Shami Kebab alongside a bowl of raita, lemon wedge and garnished with mint leaves.

Easy Shami Kebab (Instant Pot and Stovetop)

4.86 (48 ratings)
Shami kebabs are tender patties made with beef and (yellow split peas) along with onion, herbs and spices. This recipe includes Instant Pot and stovetop instructions! Naturally gluten-free!
Check out this recipe
  • Chapli Kabab: See in depth freezing instructions in the post!
Chapli Kabab Recipe

The Best Chapli Kabab

4.84 (25 ratings)
A Chapli Kabab recipe that's simple and easy to make yet tastes like it's from an Afghan or Pakistani restaurant. This recipe includes tips on how to get them crisp and juicy without breaking or falling apart. Tested to perfection!
Check out this recipe
A platter with Baked Chicken Kofta garnished with chopped cilantro.

Chicken Kofta (Ground Chicken Meatballs)

5 (9 ratings)
A quick and easy Chicken Kofta (or Ground Chicken Meatballs) recipe packed with spices and aromatics for fresh, fusion flavor. This recipe includes pan-frying, baking, and air-frying instructions.
Check out this recipe
  • Seekh Kababs: I’ve tried freezing them before cooking and after cooking, and they both work. If you freeze while they’re uncooked, don’t allow them to thaw but cook directly. If thawing from cooked, cover and steam with a splash of water to help them remain moist.
Seekh Kebab garnished with cilantro on a white plate

Pakistani Seekh Kebab (Ground Beef Skewers)

4.88 (40 ratings)
A simple, uncomplicated Seekh Kebab recipe made with ingredients you likely have on hand. This recipe includes tips on how to make flavorful, tender kebabs that don't break or fall off the skewers. Includes pan-frying, baking, and air-frying instructions.
Check out this recipe
  • Aloo Ki Tikki (Potato Cutlets): I haven’t tried freezing these myself, but I’ve heard from many people who’ve successfully frozen them. I’d suggest freezing after pan-frying, without the breadcrumbs. Reheat in an air-fryer for best results.
Partially eaten Aloo Tikkis on a plate with green chutney.

Easy Aloo Tikki – Shortcut Potato Cutlets

4.95 (18 ratings)
This recipe for Pakistani-style Aloo Tikki is made with mashed potatoes, onions, herbs, and spices. It's easy in that it uses a microwave to cook your potatoes and a food processor to chop up your veggies.
Check out this recipe
  • Mint Raita: Freeze the chutney before adding yogurt. After grinding the herbs, place in an airtight bag or container and freeze. When ready to prepare, thaw the frozen solid at room temperature (don’t microwave!). Then add the yogurt and whisk to combine.
Cilantro Mint Raita (Dahi Pudina Chutney) in a bowl

10-Minute Mint Raita (Restaurant-Style)

4.94 (15 ratings)
This Mint Raita recipe is the perfect condiment for biryani, kebabs, and so much more. Make this restaurant-style raita in less than 10 minutes!
Check out this recipe

Freezer-Friendly Dinner Recipes:

Most South Asian dinner recipes are exceptionally freezer-friendly. After thawing, reheat over the stovetop on relatively high heat with a little bit of water for a like-new taste. Garnish and serve.

Freezer-Friendly Lentil & Legume Curries

  • Dals are perfect for freezing. I prefer to freeze dal without finishing it with a tarka (tempering). After thawing, reheat on the stovetop, adding a bit of water if it thickens up. Finish off with a fresh tarka.
Lentil Dal in a plate

Whole Masoor Dal – Brown Lentil Curry (Stovetop + Instant Pot)

5 (21 ratings)
A truly easy and wholesome Whole Masoor Dal (Brown Lentil Curry) recipe you can make with any variety of brown lentils. This is a dump-and-go recipe that includes stovetop and Instant Pot instructions. Healthy and flavorful with only 15 minutes of total hands-on time! Tested to perfection!
Check out this recipe
Chana Dal in a bowl garnished with sliced vegetables, sliced green chili, julienned ginger and cilantro with naan on the side.

Chana Dal (Easy, Restaurant-Style)

5 (1 rating)
This Chana Dal recipe is simple, yet incredibly flavorful. Inspired by restaurants, it features layers of flavor, a scrumptious texture, and a signature tarka that takes it over the top. Tested to perfection!
Check out this recipe
A bowl with rice and Masoor Dal topped with crunchy vegetables.

My Go-To Masoor Dal Recipe (Red Lentil Dal)

4.96 (48 ratings)
Here's a Masoor Dal recipe that can be prepared quickly and easily with ingredients you likely have on hand! Pair with white rice for a wholesome, comforting, yet light weeknight dinner.
Check out this recipe
  • Chickpeas: Beans are also wonderful to freeze. Allow to thaw, then reheat over the stovetop with a splash of water.
Authentic Chana Masala garnished with cilantro and julienned ginger in a black skillet

Authentic Chana Masala (Indian Chickpea Curry)

4.94 (145 ratings)
This authentic Indian & Pakistani-style Chana Masala recipe is vibrant, with just the right amount of tanginess, and rich in spicy flavor. This recipe makes tender, flavorful chickpeas in a perfectly spiced curry and requires simple ingredients that are commonly used in South Asian cooking. It’s an easy weeknight dinner that’s healthy, naturally vegan, and gluten-free.
Check out this recipe

Freezer-Friendly Meat Curries

  • Kofta: Freeze the Koftas before cooking them. You can also make the entire curry and then freeze. Allow to thaw, then gently reheat over the stovetop.
Pakistani Beef Kofta Curry-2

Pakistani Beef Kofta Curry (Meatball Curry)

4.91 (120 ratings)
Beef Kofta Curry, or simply kofte, is a traditional Pakistani curry made of tender meatballs simmered in a spicy, flavorful sauce. This recipe has all the authentic flavor of old-fashioned kofte but it’s made in an easier, more approachable way.
Check out this recipe
  • Keema: Other than keema with potatoes (which lose texture and taste when frozen), you can freeze Keema with any vegetable. Keema serves as an excellent filler or topping for samosas, puff pastries, pasta, and so much more. Freeze in an airtight container, thaw, and reheat on the stovetop with a splash of water.

Easy Instant Pot Keema

5 (21 ratings)
This Instant Pot Keema (Ground Beef Curry) is quick and easy to prepare and full of traditional flavor. It requires simple ingredients and has no whole spices to bite into, which makes it incredibly versatile and perfect for as a filling for samosas, puff pastry, and more. This recipe also includes instructions on how to adapt it to the stovetop.
Check out this recipe
Scooping up Keema Matar with a piece of naan.

Keema Matar (Ground Beef Curry with Peas)

4.94 (47 ratings)
This Pakistani and Indian-style Keema Matar (Ground Beef Curry with Peas) is an easy, one-pot keema recipe that’s deeply flavorful with no whole spices used. This recipe also includes tips on how to make Keema curry with ground chicken.
Check out this recipe
  • Chicken Curries: To reheat chicken curries, thaw close to room temperature. Reheat over the stovetop on medium heat to allow time for the chicken to heat through. Add a splash of water to make up for the dehydration. Be careful not to heat too much to prevent any breaking of the chicken.
Chicken Korma in a large pot with a wooden spoon.

The BEST Authentic Chicken Korma

4.95 (89 ratings)
This is a warm, deeply flavorful Chicken Korma recipe that has all the authentic flavor with simple, easy-to-follow instructions. Tested & perfected!!
Check out this recipe
Holding Chicken Karahi in a karahi

Pakistani Chicken Karahi

4.97 (132 ratings)
This is a restaurant-style Pakistani Chicken Karahi recipe that can be prepared quickly and easily with no finicky steps.
Check out this recipe
Achari Chicken in a white pot

Easy Achari Chicken

4.97 (26 ratings)
This is an easy, fuss-free, yet flavorful recipe for Achari Chicken, or Indian and Pakistani chicken curry made with pickling spices.
Check out this recipe
Authentic Chicken Curry in a dutch oven garnished with cilantro

Authentic Chicken Curry (Easy Chicken Salan)

4.98 (41 ratings)
Here’s an Easy and Authentic Chicken Curry recipe made in the traditional Pakistani and North Indian style. This is a simple, approachable curry recipe that you can make at home in under an hour. Unfussy, easy-to-follow, and tested to perfection!
Check out this recipe
  • Baked Tandoori Chicken Curry: Freeze this chicken in its marinade. Thaw and bake.
Baked Tandoori Chicken Curry

Baked Tandoori Chicken Curry (Easy & Authentic)

4.92 (37 ratings)
This Oven-Baked Tandoori Chicken curry recipe is so simple, but tastes like you spent hours on it. 20 minutes of prep time only! Easy and authentic, with no finicky steps.
Check out this recipe
  • Haleem: As with dal, add the final tadka after thawing it.
Instant Pot Pakistani-style Haleem made with beef and grains in a white bowl with wooden spoon and garnishing

Easy Pakistani Haleem Recipe (Instant Pot)

4.89 (42 ratings)
This Pakistani-style Haleem recipe is authentic, full of classic flavor, and the perfect consistency…Yet easy to achieve in the Instant Pot.
Check out this recipe

Freezer-Friendly Vegetarian Curries

I find cooked vegetables do not freeze well if they have a high water content. Though you can freeze curries like Zucchini (Courgette) curry, they may not taste as delicious as their pre-frozen versions.

  • Saag: A wonderful freezer-friendly vegetarian recipe. As always, for best results, freeze before topping with tadka.
Sarson Ka Saag with a dollop of butter on a plate with spoons and makai ki roti on the side

Easy Sarson Ka Saag (Stovetop & Instant Pot)

4.94 (15 ratings)
This post will teach you how to make authentic Punjabi-style Sarson Ka Saag (Mustard Greens & Spinach Curry) at home. This recipe includes stovetop and Instant Pot cooking instructions, plus substitutions if you can’t find mustard greens. Ready in under 1-hour, this recipe is the easiest path to a nostalgic vegetarian curry. Tested to perfection!
Check out this recipe
Close up of partially eaten plate of Matar Paneer with rice.

Matar Paneer (Easy + Flavorful, Restaurant-Style)

5 (9 ratings)
Matar Paneer is a North Indian dish with Peas (Matar) and Paneer in a rich, tomato-based curry. This recipe is easy-to-follow with nuanced, restaurant-style flavor and texture. Includes tips for soft paneer whether you choose to pan-fry it or not. Tested to perfection!
Check out this recipe
Palak Paneer in a bowl with naan and rice, ready to be eaten

Palak Paneer (Easy, Authentic)

5 (11 ratings)
Palak Paneer, or Saag Paneer, is a restaurant-famous spinach and paneer curry. This recipe is crowd-pleasing with complex yet balanced, authentic flavor. It's also easy-to-follow, requires one pan if you skip pan-searing the paneer, and takes 50 minutes from start to finish! Tested to perfection!
Check out this recipe
  • Baingan Bharta: Because of it’s naturally puréed texture, Baingan Bharta makes a great freezer-friendly vegetarian recipe.
Baingan Bharta (Oven-Roasted Eggplant Curry) in a speckled bowl with naan and garnished cilantro.

Easy Baingan Bharta (Oven Roasted/Broiled Eggplant Curry)

4.98 (44 ratings)
Baingan Bharta is a prized Indian and Pakistani (Punjabi) dish. It consists of roasted eggplant in a delicately spiced dry curry. This recipe includes instructions on how to broil it in the oven, plus some essential tips on how to get it to taste amazing!
Check out this recipe

Freezer-Friendly Breads

  • Naan: These gluten-free naan freeze wonderfully. Microwave them covered in a paper towel (no need to thaw) or reheat over the stovetop. On that note – Most baked goods freeze very well as long as they’re tightly sealed. I’ve successfully frozen baked banana bread, french toast, and cookie dough balls, and so much more!
Gluten-Free Naan Bread on a platter with cilantro sprinkled on top and yogurt on the side

Gluten-Free No Yeast 30 Minute Naan

4.88 (48 ratings)
This easy gluten-free naan recipe requires no egg or yeast and comes together in 30 minutes. 
Check out this recipe

Freezer-Friendly Dessert Recipes:

  • Carrot Halwa: I’ve had great luck freezing and reheating Carrot Halwa over the stovetop.
Instant Pot Carrot Halwa (Gajar ka Halwa)

Easy Instant Pot Carrot Halwa (Gajar ka Halwa)

5 (14 ratings)
This authentic Instant Pot Carrot Halwa recipe is made in the traditional Pakistani & Indian style but without hours of active time over the stove. So comforting, naturally gluten-free, and only requires 6 ingredients!
Check out this recipe
  • Panjeeri: Leave out the exotic ingredients (fox nuts, kamarkas, etc.) and you’ve got a wonderful snack of semolina, wheat, nuts, and raisins that’ll fuel you throughout the nights of Ramadan. Thaw at room temperature and it’s ready to eat.
Panjeeri - Postpartum Healing and Lactation Recipe in a white bowl with a silver spoon

Panjeeri – Postpartum Healing and Lactation Recipe

5 (20 ratings)
Panjeeri (or Panjiri) is a tasty traditional Pakistani/Indian postpartum healing and lactation food that is perfect for new moms and for strengthening the body.
Check out this recipe

If you try any of these recipes or freeze them, do share with me in the comments or on Instagram. Also, I’d love to hear about your freezer-friendly recipes too. Thank you for reading!

A white plate with Shami Kebab alongside a bowl of raita, lemon wedge and garnished with mint leaves.
5 (3 ratings)

Freezer-Friendly (Make Ahead) Ramadan Recipes Including Easy Shami Kabob (Instant Pot and Stovetop)

Shami kababs are freezer-friendly patties made with beef and (yellow split peas) along with onion, herbs and spices. Plus, check out many more freezer-friendly recipes with tips on how to freeze!

Ingredients 

Whole Spices

  • 1 tbsp coriander seeds
  • 2 tsp whole black peppercorns
  • 2 inch piece cinnamon stick, broken into a couple pieces
  • 1 small black cardamom
  • 2 green cardamom pods, seeds removed and pod discarded
  • 8-10 whole cloves

To Cook

  • 1.5 lb ground beef
  • 1 1/2 cup chana dal (yellow split peas), washed and soaked for 30 minutes, then drained
  • 1 cup water*, for Instant Pot
  • 1 medium to large onion, roughly chopped
  • 8-10 garlic cloves
  • 1 ” piece ginger, minced or crushed
  • 1 bay leaf
  • 1/2-1 tbsp red chili flakes
  • 1 tsp cumin seeds
  • 1 tbsp salt
  • 1/2 tsp chaat masala, optional

To chop

  • 1 small onion, coarsely chopped
  • 1 thai or Serrano green chili pepper, stems removed and roughly chopped
  • ½ cup loosely packed cilantro leaves
  • 1-2 tbsp mint leaves

For mixing

  • 1 egg, whisked

For pan-frying or baking

Instructions 

  • Add all of the ingredients listed under ‘Whole Spices’ in a spice grinder and grind until a powder is formed. You may also crush them in a mortar and pestle, though this will be more tedious. This will come to around 2 ½ tbsp ground spices. Set aside.

Instant Pot Instructions

  • In the Instant Pot, add all of the ingredients listed under ‘To Cook’ as well as the freshly ground spices. Mix very well to combine.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set the cook time for 20 minutes at high pressure.
  • Let the pressure release naturally for 5 minutes, and then move the Pressure Release to Venting to release any remaining steam. Open the pot and select the high Sauté setting.
  • Sauté, stirring often, for 10 minutes, or until all the moisture has evaporated and the mixture starts sticking to the bottom. Turn off the Instant pot and allow the mixture to cool. Remove the bay leaf.

Stovetop Instructions

  • In a medium dutch oven, add all of the ingredients listed under 'To Cook' along with the freshly ground spices and 5 1/2 cups of water. Mix well to combine. Bring to a boil over high heat. Use a slotted spoon to skim off any scum that rises to the surface. 
  • Place the lid ajar and continue to cook on high heat for 55 minutes, stirring occasionally, until the chana dal (yellow split peas) is completely cooked. During the last 10-15 minutes, stir frequently to completely evaporate any moisture. Turn the heat off and allow to cool.

After Cooking

  • Combine the onion, green chili peppers, cilantro, and mint in the bowl of a food processor. Use the pulse setting to finely chop (but not blend) this mixture. Transfer to a large bowl.
  • Add the cooled beef and lentil mixture from the Instant Pot to the food processor. In batches, process this mixture until smooth. Then add to the large bowl with the chopped onion mixture. Mix well, then taste and add salt, if desired. Add the whisked egg and mix to combine.
  • Using your hands, shape ¼ cup heaped of the mixture into a flat, round patty about 2 3/4 inches in diameter. Continue with the rest of the mixture. You will have around 20-22 patties. If you wish to freeze them, do so at this point.*
  • Place the egg in a shallow bowl so that you can dip the kababs as you cook. Heat a large skillet, frying pan, or cast iron pan over medium-high heat. Add enough oil to coat the bottom of the pan.
  • Dip both sides of each patty into the egg wash. Place 3-5 patties in the pan and allow them to cook for 3-4 minutes on each side, using a spatula to turn them over. Be careful not to crowd them too much or it will be harder to turn them. Reduce heat as necessary.
  • Remove from the pan, and place on a plate lined with a paper towel to absorb any extra oil. Repeat until you have finished pan-frying all the patties. Cook any leftover egg in the remaining oil and serve with the patties.

Notes

*For Stovetop, you will need 5 1/2 cups water.
*As you shape the kebabs, place them on a tray and freeze 1 1/2 to 2 hours. Then carefully remove from the tray and transfer them to an airtight container or zipper storage bag.
Calories: 149kcal, Carbohydrates: 11g, Protein: 9g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 41mg, Sodium: 384mg, Potassium: 138mg, Fiber: 4g, Sugar: 1g, Vitamin A: 119IU, Vitamin C: 2mg, Calcium: 46mg, Iron: 2mg