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

This delicious Indian feast uses easy shortcuts, so you’ll be able to create a beautiful Diwali party menu with lots less work. All of those dishes are dairy-free, soy-free, nut-free and simply made gluten-free

It’s festival time! Diwali — an Indian Festival of Lights —is here, and it’s a time to have a good time with family, friends, and lots of delicious food.

Should you’re hosting an enormous Diwali party, and also you’re attempting to make several dishes together with rice and a few condiments, it could actually get incredibly tiring. My solution is that this easy Diwali party menu, where you make just one base sauce, and then you definately customize it to make three dishes.

Spiced onion lentils (Dal do pyaaza)

Cauliflower pea butter curry (Gobi Matar makhani)

Chickpea spinach curry (Chana Saag)

This fashion, you’re not sautéing the spices and the aromatics time and again and again for 3 different dishes! The bottom sauce is essentially a do pyaza or a double onion based sauce, and it’s incredibly delicious 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 last third to make Chickpea Spinach curry ( Chana saag).

Make some rice on the side use store-bought a flatbread or naan, or if you happen to’re up for it then make my naan recipe. You can too use store-bought chutneys or an Indian pickle and make a fast yogurt raita dip and serve that as well.

It’s much easier, after which you’ve got this amazing spread for any Indian feast or for Diwali with less stress. You possibly can even make every part however the rice ahead of time, so there’s little or no energetic cooking on the day of your Diwali feast. I at all times make rice fresh, since it tastes best when it’s fresh.

This menu is soy-free and simply made nut-free if you happen to use a nut-free non-dairy yogurt. It’s also easy to make this gluten-free, if you happen to use gluten-free naan or flat bread. 

If you’ve got any questions on any of the recipes, leave them within the comments below!

Don’t let the long Recipe card intimidate you. It has 4 recipes and lots of have the identical spices. Once you’ve got the ingredients, things move quickly.

Why You’ll Love this Diwali Party Menu

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

More Vegan Diwali Menus

Recipe Card

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

This delicious, three-course Indian feast uses easy shortcuts, so you’ll be able to create a beautiful Diwali party menu with lots 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 be able to easily make them gluten-free and nut-free, too.

Prep Time30 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time2 hours hrs

Course: dinner

Cuisine: dinner, Indian

Keyword: diwali party menu

Servings: 6

Calories: 624kcal

Writer: Vegan Richa

Ingredients

For the bottom sauce (Do Pyaza sauce)

• 1 1/2 teaspoons whole cumin seeds
• 2 bay leaves
• 5 cups (800 g) chopped red onion
• 1 hot green chili similar to Serrano or Indian green chili, chopped, optional
• 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 ground 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 fat coconut milk or other thick non dairy milk
• 1/2 cup (72.5 g) of green 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 red chili powder, or omit if you need to keep it 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 regular garam masala and add generous pinches of ground cloves, ground cinnamon, and ground cardamom
• 8 curry leaves
• 1/4 cup (59.15 ml) non-dairy yogurt

For the rice:

• 1/2 teaspoon whole cumin seeds
• 2 whole cloves
• 1 or 2 green cardamom pods barely opened, optional
• 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) green peas use less or more to preference
• cilantro and lime juice for garnish, oil as needed

Instructions

Make the bottom sauce.

• Using a really large skillet, add 2 teaspoons oil over medium-high heat. Once the oil is hot, add the cumin seeds and cook until the cumin seeds are very fragrant they usually have modified color significantly. They need to darken to a dark brown. Then, mix within the bay leaves and add the onion and green chili and sprinkle within the salt. Mix in and proceed to cook until the onions are golden brown, adding splashes of water in between, if the onions are beginning to dry out. Or you can too add a number of drops of oil here and there. This may all take anywhere from 17 to twenty minutes, so make sure that you stir occasionally. (The time it takes will depend upon the skillet that you just’re using. That is essentially the most time-consuming step, however it’s essential for the sauce to get that right flavor with golden caramelized onions)

• Once the onions have caramelized, mix within the tomato puree, ginger-garlic paste, and the spices. Then, mix in non-dairy yogurt, reduce the warmth to medium, and proceed to cook for one more 3 to 4 minutes, stirring occasionally, then set the bottom sauce aside. You possibly can cook a few of the other parts of this Diwali menu in your other burners while the onion sauce cooks, so start with the cauliflower and peas.

Make the cauliflower and peas while the onions cook.

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

• Proceed to cook, uncovered, for about 3 minutes or until the cauliflower is beginning to get a bit golden on a few of the edges, then cover with the lid and proceed to cook, opening the lid every 2 to three minutes to stir and flip the cauliflower. Do that until the cauliflower is tender-crisp to preference, about 7-9 mins. You wish the cauliflower to get some nice golden brown edges and likewise steam at the identical time to get tender-crisp.

• Once the cauliflower is completed cooking, add 1/3 of your base sauce (the do pyaza) that you just 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. Cover with the lid and cook for two minutes to only bring the sauce to a boil. Cook longer if needed if the cauliflower isn’t cooked to preference

• Switch off the warmth and set it aside. There’s going to be ambient heat within the skillet, even after removing the pan from the stove, so account for that in your cooking time.

Make the dal.

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

• Bring to an excellent simmer. Depending on the consistency of the dal that you just like, you’ll be able to add in additional water or non-dairy milk. Simmer for five minutes or so over medium heat, after which switch off the warmth. Taste and adjust salt and flavor. Add more heat or more 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 this over medium heat for five to eight minutes, or until the spinach is cooked down.

• Taste and adjust salt and flavor, after which switch off the warmth. You possibly can cook it a bit longer, in case your spinach just isn’t done 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 heat. Once the oil is hot, add the cumin seeds , cardamom pods and cloves and cook them for two minutes or longer, until the cumin seeds are very fragrant and dark brown.

• Add the washed rice and toast for a number of seconds, then add within the water and salt and blend in. Partially cover the pan, and convey the rice mixture to a boil. Once the water is boiling, reduce the warmth to low, cover completely with a lid, and let this cook for about 10 minutes.

• Mix within the peas. In case your rice is nearly done, then you definately can cook for one more 1 or 2 minutes after which switch off heat. If it’s still watery, then cook for one more 3-4 minutes or so, covered, over low heat. Fluff the rice after a number of mins and serve.

• Make ahead instructions in notes. Store 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 option, simply use gluten-free naan or flatbread.
Pair these dishes with some flatbread, naan, or pita bread. Just warm those up once you’re able to serve, and brush some vegan butter on them and sprinkle some chopped cilantro on the bread and over each of those dishes for a fantastic 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 often serve an Indian green or red chili pickle on the side.
To make the raita dip, take 1 cup of unsweetened, non-dairy yogurt and add 1/4 cup or more water to thin it out . Mix 1/4 teaspoon salt, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne in, and sprinkle some chopped cilantro over it. You can too add in some shredded cucumber, if you happen to like.
Normally there may be a side salad served with an Indian feast, as well, which is just sliced up or chopped up onion, tomato, radishes, and cucumber or other crunchy veggies of your alternative. Add it in your table, and your feast is prepared!
Make-ahead directions: You possibly can make the sauce ahead after which make the three dishes the day-off. Or, you’ll be able to make all 3 dishes and refrigerate them in containers that may go into the oven. On the day of my Diwali party, reheat all of them within the oven at about 310° F (155° C) to heat up for 15 to twenty minutes. Within the meantime, make rice. I don’t recommend making the rice ahead of time, since it tastes best fresh. Heat up flatbreads, plate salads and condiments and you’re done! 
 

Nutrition

Nutrition Facts

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

Amount Per Serving

Calories 624
Calories from Fat 153

% Every day Value*

Fat 17g26%

Saturated Fat 6g38%

Sodium 678mg29%

Potassium 1295mg37%

Carbohydrates 87g29%

Fiber 19g79%

Sugar 17g19%

Protein 23g46%

Vitamin A 1531IU31%

Vitamin C 87mg105%

Calcium 240mg24%

Iron 8mg44%

* Percent Every day Values are based on a 2000 calorie weight loss program.

Ingredients and Substitutions

• oil – To saute.
• whole spices – Cumin seeds, bay leaves, green and black cardamom pods, cloves, and curry leaves are the primary flavor layer in these dishes. You won’t use all of them in each.
• aromatics – That is your second layer of flavor, coming from onion, garlic, ginger, and green chilis.
• ground spices – Coriander, Garam Masala, fenugreek, Kashmiri chili powder, cayenne, and Kashmiri garam masala, are the ending flavor layer for these various dishes.
• tomato puree – For the bottom sauce (do pyaza) and for the gobi mutter (cauliflower and peas).
• non-dairy yogurt – Adds creaminess to the bottom sauce, dal, and chana saag. For a nut-free menu, use nut-free non-dairy yogurt.
• veggies – This Diwali party 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 – Adds moisture and creaminess to the dal and the chana saag.
• chickpeas – The bottom for the chana saag.
• rice – Be certain that to rinse your rice before using for the perfect texture. It really does make a difference!

Suggestions

• Don’t feel like you’ve got to make each dish individually. The onions take an extended time to cook down, so start the cauliflower and peas while those cook. While one dish finishes cooking, start on the following, so that you’re taking advantage of your downtime.
• When toasting spices or cooking the aromatics on high heat, make sure that to stir incessantly, so nothing burns.

How you can Make a Vegan Diwali Feast with Step pictures

Make the bottom sauce first.

Using a really large skillet, add the oil over medium-high heat. Once the oil is hot, add the cumin seeds and cook until the cumin seeds are very fragrant they usually have modified color significantly. They need to darken to a dark brown. Then, mix within the bay leaves and add the onion and green chili and sprinkle within the salt. Mix in and proceed to cook until the onions are golden brown, adding splashes of water in between, if the onions are beginning to dry out. Or you can too add a number of drops of oil here and there.

This may all take anywhere from 17 to twenty minutes, so make sure that you stir occasionally, in order that they don’t scorch. The time it takes will depend upon the skillet that you just’re using. That is essentially the most time-consuming step, however it’s essential for the sauce to get that right flavor. You actually need some golden, caramelized onions.

Once the onions have caramelized, mix within the tomato puree, ginger-garlic paste, and the spices. Then, mix in non-dairy yogurt, reduce the warmth to medium, and proceed to cook for one more three to 4 minutes, stirring occasionally, then set the bottom sauce aside.

You possibly can cook a few of the other parts of this Diwali menu in your other burners while the onion sauce cooks, so start with the cauliflower and peas. 

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

Proceed to cook, uncovered, for about three minutes or until the cauliflower is beginning to get a bit golden on a few of the edges, then cover with the lid and proceed to cook, opening the lid every two to a few minutes to stir and flip the cauliflower. Do that until the cauliflower is tender-crisp to preference. You wish the cauliflower to get some nice golden brown edges and likewise cook and steam at the identical time to get tender-crisp.

Once the cauliflower is completed cooking, add 1/3 of your base sauce that you just 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. Cover with the lid and cook for 2 minutes to only bring the sauce to a boil. You don’t need to cook the cauliflower an excessive amount of within the sauce to make it too soft. You wish the cauliflower to still have shape and bite.

Cook for a number of mins longer provided that the cauliflower isn’t cooked to preference. Switch off the warmth and set it aside. There’s going to be ambient heat within the skillet, even after removing the pan from the stove, 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 heat. Once the oil is hot, add the black cardamom and cook for about 15 seconds or so, then add in 1/3 of the bottom do pyaza sauce that you just made earlier. Add the non-dairy yogurt, cayenne, and salt, and blend rather well. Then, mix within the cooked lentils and the 1/2 cup of non-dairy milk or water. 

Bring to an excellent simmer. Depending on the consistency of the dal that you just like, you’ll be able to add in additional water or non-dairy milk. Simmer for five minutes or so over medium heat, after which switch off the warmth.

Taste and adjust salt and flavor. Add more heat if you happen to like. If you need to add more spice, then you definately can add in some more garam masala or chana masala spice mix, based on whatever flavor profile that you just 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 this over medium heat for five to eight minutes, or until the spinach is cooked down. 

Taste and adjust salt and flavor, after which switch off the warmth. You possibly can cook it a bit longer, in case your spinach just isn’t done it. It relies on your skillet and the way frozen your spinach was to start with. 

Make the rice while that cooks.

In a saucepan, add the oil over medium heat. Once the oil is hot, add the cumin seeds, cloves and cardamom pods and cook them for 2 minutes or longer, until the cumin seeds are very fragrant and dark brown. 

Add the washed rice and toast for a number of seconds, then add within the water and salt and blend in.  Partially cover the pan, and convey the rice mixture to a boil. Once the water is boiling, reduce the warmth to low, cover completely with a lid, and let this cook for about 10 minutes.

Mix within the peas. In case your rice is nearly done, then you definately can cook for one more one or two minutes after which switch off heat. If it’s still watery, then cook for one more 3-4 minutes or so, covered, over low heat

Often Asked Questions