3-Course Diwali Celebration Menu (dairy-free, soy-free, 1 sauce)

This scrumptious Indian feast makes use of easy shortcuts, so you may create a stunning Diwali social gathering menu with lots much less work. All of those dishes are dairy-free, soy-free, nut-free and simply made gluten-free

It’s pageant time! Diwali — an Indian Pageant of Lights —is right here, and it’s a time to rejoice with household, pals, and loads of scrumptious meals.

If you happen to’re internet hosting a giant Diwali social gathering, and also you’re attempting to make a number of dishes together with rice and a few condiments, it may possibly get extremely tiring. My resolution is that this simple Diwali social gathering menu, the place you make simply one base sauce, and then you definitely divide it to make three dishes.

Spiced onion lentils (Dal do pyaaza)

Cauliflower pea butter curry (Gobi Matar makhani)

Chickpea spinach curry (Chana Saag)

This manner, you’re not sautéing the spices and the aromatics repeatedly and once more for 3 totally different dishes! The bottom sauce is mainly a do pyaza or a double onion primarily based sauce, and it’s extremely scrumptious and versatile! We use a 3rd of it to make Lentil curry (Malka Dal do pyaaza), one other third to make Cauliflower pea curry(gobi matar Makhani), and thr final third to make Chickpea Spinach curry ( Chana saag).

Make some rice on the facet use store-bought a flatbread or naan, or in case you’re up for it then make my naan recipe. You may as well use store-bought chutneys or an Indian pickle and make a fast yogurt raita dip and serve that as nicely.

It’s a lot simpler, after which you could have this superb unfold for any Indian feast or for Diwali with much less stress. You’ll be able to even make all the pieces however the rice forward of time, so there’s little or no energetic cooking on the day of your Diwali feast. I at all times make rice contemporary, as a result of it tastes finest when it’s contemporary.

This menu is soy-free and simply made nut-free in case you use a nut-free non-dairy yogurt. It’s additionally simple to make this gluten-free, in case you use gluten-free naan or flat bread. 

In case you have any questions on any of the recipes, depart them within the feedback beneath!

Don’t let the lengthy Recipe card intimidate you. It has 4 recipes and lots of have the identical spices. Upon getting the elements, issues transfer rapidly.

Why You’ll Love this Diwali Celebration Menu

• 3 flavor-packed programs, plus rice
• simply 1 easy base sauce saves you time within the kitchen
• bonus recipes for fast and straightforward raita and salad
• dairy-free and soy-free
• simple to make gluten-free and nut-free

Extra Vegan Diwali Menus

Recipe Card

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Diwali Celebration Menu (Dal do pyaaza, Gobi matar makhani, Chana Saag)

This scrumptious, three-course Indian feast makes use of easy shortcuts, so you may create a stunning Diwali social gathering menu with lots much less work. Dal do pyaaza, gobi matar makhani, Chana saag and cumin rice! All of those dishes are dairy-free and soy-free, and you’ll simply make them gluten-free and nut-free, too.

Prep Time30 minutes minutes

Cook dinner Time1 hour hr 30 minutes minutes

Complete Time2 hours hrs

Course: dinner

Delicacies: dinner, Indian

Key phrase: diwali social gathering menu

Servings: 6

Energy: 624kcal

Creator: Vegan Richa

Substances

For the bottom sauce (Do Pyaza sauce)

• 1 1/2 teaspoons entire cumin seeds
• 2 bay leaves
• 5 cups (800 g) chopped crimson onion
• 1 sizzling inexperienced chili comparable to Serrano or Indian inexperienced chili, chopped, optionally available
• 1/2 teaspoon salt
• 4 ounces (113.4 ml) canned tomato puree
• 3 tablespoons ginger-garlic paste or use ten cloves of garlic and 1 1/2” ginger, minced
• 2 tablespoons floor coriander
• 2 teaspoons garam masala
• 1 teaspoon dried fenugreek leaves, kasuri methi
• 1/4 cup (59.15 ml) non-dairy yogurt

For the cauliflower and peas (Gobi Matar makhani):

• 3 to 4 cups (300 g) chopped cauliflower florets
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried fenugreek leaves
• 1/2 teaspoon Kashmiri chili powder or use paprika
• 1/2 teaspoon salt divided
• 4 ounces (113.4 ml) canned tomato puree
• 1 cup (236.59 ml) full fats coconut milk or different thick non dairy milk
• 1/2 cup (72.5 g) of inexperienced peas

For the brown lentils (Dal Do Pyaza):

• 1 black cardamom pod opened barely
• 2 tablespoons non-dairy yogurt
• 1/2 teaspoon cayenne or Indian crimson chili powder, or omit if you wish to hold it much less spicy
• 1/2 teaspoon salt
• 15- ounce (425.24 g) can brown lentils drained or 1 1/2 cups cooked

For the chickpeas Spinach curry (Chana Saag):

• 1/2 cup (118.29 ml) non-dairy milk or water
• 2 cups (312 g) of frozen spinach thawed
• 15 ounce (425.24 g) can chickpeas drained, or use 1 1/2 cups of cooked chickpeas
• 1/2 to 1 teaspoon Kashmiri garam masala or use common garam masala and add beneficiant pinches of floor cloves, floor cinnamon, and floor cardamom
• 8 curry leaves
• 1/4 cup (59.15 ml) non-dairy yogurt

For the rice:

• 1/2 teaspoon entire cumin seeds
• 2 entire cloves
• 1 or 2 inexperienced cardamom pods barely opened, optionally available
• 1 1/2 cups (277.5 g) of white basmati rice washed
• 3 cups of water
• 1/2 teaspoon salt
• 1/3 cup (48.33 g) inexperienced peas use much less or extra to choice
• cilantro and lime juice for garnish, oil as wanted

Directions

Make the bottom sauce.

• Utilizing a really giant skillet, add 2 teaspoons oil over medium-high warmth. As soon as the oil is sizzling, add the cumin seeds and cook dinner till the cumin seeds are very aromatic and so they have modified shade considerably. They need to darken to a darkish brown. Then, combine within the bay leaves and add the onion and inexperienced chili and sprinkle within the salt. Combine in and proceed to cook dinner till the onions are golden brown, including splashes of water in between, if the onions are beginning to dry out. Or you may also add just a few drops of oil right here and there. It will all take anyplace from 17 to twenty minutes, so be sure you stir often. (The time it takes will rely upon the skillet that you simply’re utilizing. That is probably the most time-consuming step, but it surely’s essential for the sauce to get that proper taste with golden caramelized onions)

• As soon as the onions have caramelized, combine within the tomato puree, ginger-garlic paste, and the spices. Then, combine in non-dairy yogurt, cut back the warmth to medium, and proceed to cook dinner for an additional 3 to 4 minutes, stirring often, then set the bottom sauce apart. You’ll be able to cook dinner a few of the different components of this Diwali menu in your different burners whereas the onion sauce cooks, so begin with the cauliflower and peas.

Make the cauliflower and peas whereas the onions cook dinner.

• Warmth 1 teaspoon oil in a big skillet over medium-high warmth, then add the cauliflower florets. Combine all of the spices and 1/4 teaspoon of the salt in a small bowl, and sprinkle them all around the cauliflower, tossing nicely to coat.

• Proceed to cook dinner, uncovered, for about 3 minutes or till the cauliflower is beginning to get a bit golden on a few of the edges, then cowl with the lid and proceed to cook dinner, opening the lid each 2 to three minutes to stir and flip the cauliflower. Do that till the cauliflower is tender-crisp to choice, about 7-9 minutes. You need the cauliflower to get some good golden brown edges and in addition steam on the identical time to get tender-crisp.

• As soon as the cauliflower is finished cooking, add 1/3 of your base sauce (the do pyaza) that you simply cooked earlier into the cauliflower, add the 4 ounces tomato puree, the coconut milk, peas, and remaining 1/4 teaspoon salt and blend rather well. Cowl with the lid and cook dinner for two minutes to only convey the sauce to a boil. Cook dinner longer if wanted if the cauliflower isn’t cooked to choice

• Swap off the warmth and set it apart. There’s going to be ambient warmth within the skillet, even after eradicating the pan from the range, so account for that in your cooking time.

Make the dal.

• Add 1/2 teaspoon oil to a different skillet over medium warmth. As soon as the oil is sizzling, add the black cardamom and cook dinner for about 15 seconds or so, then add in 1/3 of the bottom do pyaza sauce that you simply made earlier. Add the non-dairy yogurt, cayenne, and salt, and blend rather well. Then, combine within the lentils and 1/2 -1 cup of water or non-dairy milk.

• Carry to a great simmer. Relying on the consistency of the dal that you simply like, you may add in additional water or non-dairy milk. Simmer for five minutes or so over medium warmth, after which swap off the warmth. Style and modify salt and taste. Add extra warmth or extra garam masala as you want

Make the chana saag:

• Mix the spinach, chickpeas, Kashmiri garam masala, curry leaves, and non-dairy yogurt into the remaining base do pyaza sauce within the skillet. Add 1/2 cup of non-dairy milk or water and blend in. Cook dinner this over medium warmth for five to eight minutes, or till the spinach is cooked down.

• Style and modify salt and taste, after which swap off the warmth. You’ll be able to cook dinner it a bit longer, in case your spinach isn’t achieved it. It relies on your skillet and the way frozen your spinach was to start with.

Make the rice:

• In a saucepan, add 1 teaspoon oil over medium warmth. As soon as the oil is sizzling, add the cumin seeds , cardamom pods and cloves and cook dinner them for two minutes or longer, till the cumin seeds are very aromatic and darkish brown.

• Add the washed rice and toast for just a few seconds, then add within the water and salt and blend in. Partially cowl the pan, and convey the rice combination to a boil. As soon as the water is boiling, cut back the warmth to low, cowl utterly with a lid, and let this cook dinner for about 10 minutes.

• Combine within the peas. In case your rice is sort of achieved, then you may cook dinner for an additional 1 or 2 minutes after which swap off warmth. If it is nonetheless watery, then cook dinner for an additional 3-4 minutes or so, coated, over low warmth. Fluff the rice after just a few minutes and serve.

• Make forward directions in notes. Retailer refrigerated for upto 3 days

Notes

This menu is of course dairy-free and soy-free. To make it nut-free, select a nut-free non-dairy yogurt. For a gluten-free possibility, merely use gluten-free naan or flatbread.
Pair these dishes with some flatbread, naan, or pita bread. Simply heat these up once you’re able to serve, and brush some vegan butter on them and sprinkle some chopped cilantro on the bread and over every of those dishes for an attractive presentation. Drizzle some non-dairy cream, cashew cream, or thinned out non-dairy yogurt over the lentils and the chana saag. Serve it with mango chutney or tomato chutney, raita dip or an Indian pickle. I normally serve an Indian inexperienced or crimson chili pickle on the facet.
To make the raita dip, take 1 cup of unsweetened, non-dairy yogurt and add 1/4 cup or extra water to skinny it out . Combine 1/4 teaspoon salt, 1/2 teaspoon floor cumin, and 1/4 teaspoon cayenne in, and sprinkle some chopped cilantro over it. You may as well add in some shredded cucumber, in case you like.
Often there’s a facet salad served with an Indian feast, as nicely, which is simply sliced up or chopped up onion, tomato, radishes, and cucumber or different crunchy veggies of your selection. Add it in your desk, and your feast is prepared!
Make-ahead instructions: You can also make the sauce forward after which make the three dishes the day-off. Or, you may make all 3 dishes and refrigerate them for upto 3 days in containers that may go into the oven. or freeze them in closed containers. 
Reheat: On the day of my Diwali social gathering, reheat all of them within the oven at about 310° F (155° C) to warmth up for 15 to twenty minutes(350 deg F(180c) if frozen).
Within the meantime, make rice. I don’t advocate making the rice forward of time, as a result of it tastes finest contemporary. Warmth up flatbreads, plate salads and condiments and you might be achieved! 
 

Diet

Diet Info

Diwali Celebration Menu (Dal do pyaaza, Gobi matar makhani, Chana Saag)

Quantity Per Serving

Energy 624
Energy from Fats 153

% Every day Worth*

Fats 17g26%

Saturated Fats 6g38%

Sodium 678mg29%

Potassium 1295mg37%

Carbohydrates 87g29%

Fiber 19g79%

Sugar 17g19%

Protein 23g46%

Vitamin A 1531IU31%

Vitamin C 87mg105%

Calcium 240mg24%

Iron 8mg44%

* % Every day Values are primarily based on a 2000 calorie food regimen.

Substances and Substitutions

• oil – To saute.
• entire spices – Cumin seeds, bay leaves, inexperienced and black cardamom pods, cloves, and curry leaves are the primary taste layer in these dishes. You gained’t use all of them in every one.
• aromatics – That is your second layer of taste, coming from onion, garlic, ginger, and inexperienced chilis.
• floor spices – Coriander, Garam Masala, fenugreek, Kashmiri chili powder, cayenne, and Kashmiri garam masala, are the ending taste layer for these varied dishes.
• tomato puree – For the bottom sauce (do pyaza) and for the gobi mutter (cauliflower and peas).
• non-dairy yogurt – Provides creaminess to the bottom sauce, dal, and chana saag. For a nut-free menu, use nut-free non-dairy yogurt.
• veggies – This Diwali social gathering menu has loads of veggies! The gobi mutter stars cauliflower and peas and the chana saag is full of spinach.
• coconut milk – So as to add creaminess to the cauliflower curry.
• lentils – The bottom for the dal.
• non-dairy milk – Provides moisture and creaminess to the dal and the chana saag.
• chickpeas – The bottom for the chana saag.
• rice – Be sure that to rinse your rice earlier than utilizing for the perfect texture. It actually does make a distinction!

Suggestions

• Don’t really feel like you must make every dish individually. The onions take a very long time to cook dinner down, so begin the cauliflower and peas whereas these cook dinner. Whereas one dish finishes cooking, begin on the subsequent, so that you’re profiting from your downtime.
• When toasting spices or cooking the aromatics on excessive warmth, make sure that to stir often, so nothing burns.

How you can Make a Vegan Diwali Feast with Step footage

Make the bottom sauce first.

Utilizing a really giant skillet, add the oil over medium-high warmth. As soon as the oil is sizzling, add the cumin seeds and cook dinner till the cumin seeds are very aromatic and so they have modified shade considerably. They need to darken to a darkish brown. Then, combine within the bay leaves and add the onion and inexperienced chili and sprinkle within the salt. Combine in and proceed to cook dinner till the onions are golden brown, including splashes of water in between, if the onions are beginning to dry out. Or you may also add just a few drops of oil right here and there.

It will all take anyplace from 17 to twenty minutes, so be sure you stir often, in order that they don’t scorch. The time it takes will rely upon the skillet that you simply’re utilizing. That is probably the most time-consuming step, but it surely’s essential for the sauce to get that proper taste. You really want some golden, caramelized onions.

As soon as the onions have caramelized, combine within the tomato puree, ginger-garlic paste, and the spices. Then, combine in non-dairy yogurt, cut back the warmth to medium, and proceed to cook dinner for an additional three to 4 minutes, stirring often, then set the bottom sauce apart.

You’ll be able to cook dinner a few of the different components of this Diwali menu in your different burners whereas the onion sauce cooks, so begin with the cauliflower and peas. 

Warmth the oil in a big skillet over medium-high warmth, then add the cauliflower florets. Combine all of the spices and 1/4 teaspoon of the salt in a small bowl, and sprinkle them all around the cauliflower, tossing nicely to coat.

Proceed to cook dinner, uncovered, for about three minutes or till the cauliflower is beginning to get a bit golden on a few of the edges, then cowl with the lid and proceed to cook dinner, opening the lid each two to a few minutes to stir and flip the cauliflower. Do that till the cauliflower is tender-crisp to choice. You need the cauliflower to get some good golden brown edges and in addition cook dinner and steam on the identical time to get tender-crisp.

As soon as the cauliflower is finished cooking, add 1/3 of your base sauce that you simply cooked earlier into the cauliflower, add the 4 ounces tomato puree, the coconut milk, peas, and remaining 1/4 teaspoon salt and blend rather well. Cowl with the lid and cook dinner for 2 minutes to only convey the sauce to a boil. You don’t wish to cook dinner the cauliflower an excessive amount of within the sauce to make it too gentle. You need the cauliflower to nonetheless have form and chunk.

Cook dinner for just a few minutes longer provided that the cauliflower isn’t cooked to choice. Swap off the warmth and set it apart. There’s going to be ambient warmth within the skillet, even after eradicating the pan from the range, so account for that in your cooking time.

Now, make the brown lentil dal (malka do pyaaza)

Add 1/2 teaspoon oil to a different skillet over medium warmth. As soon as the oil is sizzling, add the black cardamom and cook dinner for about 15 seconds or so, then add in 1/3 of the bottom do pyaza sauce that you simply made earlier. Add the non-dairy yogurt, cayenne, and salt, and blend rather well. Then, combine within the cooked lentils and the 1/2 cup of non-dairy milk or water. 

Carry to a great simmer. Relying on the consistency of the dal that you simply like, you may add in additional water or non-dairy milk. Simmer for 5 minutes or so over medium warmth, after which swap off the warmth.

Style and modify salt and taste. Add extra warmth in case you like. If you wish to add extra spice, then you may add in some extra garam masala or chana masala spice mix, primarily based on no matter taste profile that you simply like.

Make the chana saag.

Mix the spinach, chickpeas, Kashmiri garam masala, curry leaves, and non-dairy yogurt into the remaining do pyaza sauce within the skillet. Add 1/2 cup of non-dairy milk or water and blend in. Cook dinner this over medium warmth for five to eight minutes, or till the spinach is cooked down. 

Style and modify salt and taste, after which swap off the warmth. You’ll be able to cook dinner it a bit longer, in case your spinach isn’t achieved it. It relies on your skillet and the way frozen your spinach was to start with. 

Make the rice whereas that cooks.

In a saucepan, add the oil over medium warmth. As soon as the oil is sizzling, add the cumin seeds, cloves and cardamom pods and cook dinner them for 2 minutes or longer, till the cumin seeds are very aromatic and darkish brown. 

Add the washed rice and toast for just a few seconds, then add within the water and salt and blend in.  Partially cowl the pan, and convey the rice combination to a boil. As soon as the water is boiling, cut back the warmth to low, cowl utterly with a lid, and let this cook dinner for about 10 minutes.

Combine within the peas. In case your rice is sort of achieved, then you may cook dinner for an additional one or two minutes after which swap off warmth. If it’s nonetheless watery, then cook dinner for an additional 3-4 minutes or so, coated, over low warmth

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