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

This scrumptious Indian feast makes use of easy shortcuts, so you possibly can create a beautiful 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 competition time! Diwali — an Indian Pageant of Lights —is right here, and it’s a time to rejoice with household, mates, and loads of scrumptious meals.

When you’re internet hosting a giant Diwali social gathering, and also you’re making an attempt to make a number of dishes together with rice and a few condiments, it might get extremely tiring. My resolution is that this straightforward Diwali social gathering menu, the place you make simply one base sauce, and then you definately customise 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 repeatedly and once more for 3 completely 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 aspect use store-bought a flatbread or naan, or when you’re up for it then make my naan recipe. You may also use store-bought chutneys or an Indian pickle and make a fast yogurt raita dip and serve that as effectively.

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

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

When 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 plenty of have the identical spices. After you have the components, issues transfer shortly.

Why You’ll Love this Diwali Social gathering 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
• straightforward to make gluten-free and nut-free

Extra Vegan Diwali Menus

Recipe Card

Print Recipe

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

This scrumptious, three-course Indian feast makes use of easy shortcuts, so you possibly can create a beautiful 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

Elements

For the bottom sauce (Do Pyaza sauce)

• 1 1/2 teaspoons complete cumin seeds
• 2 bay leaves
• 5 cups (800 g) chopped purple onion
• 1 sizzling inexperienced chili akin 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 purple chili powder, or omit if you wish to preserve 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 complete cumin seeds
• 2 complete 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 desire
• cilantro and lime juice for garnish, oil as wanted

Directions

Make the bottom sauce.

• Utilizing a really massive 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 they usually have modified coloration 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 can even add just a few drops of oil right here and there. This can all take wherever from 17 to twenty minutes, so be sure to stir often. (The time it takes will depend upon the skillet that you simply’re utilizing. That is probably the most time-consuming step, however it’s vital 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, scale 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 elements 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 everywhere in the cauliflower, tossing effectively 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 desire, about 7-9 minutes. You need the cauliflower to get some good golden brown edges and likewise steam on the similar 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 very 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 desire

• Change 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 very well. Then, combine within the lentils and 1/2 -1 cup of water or non-dairy milk.

• Deliver to an excellent simmer. Relying on the consistency of the dal that you simply like, you possibly can add in additional water or non-dairy milk. Simmer for five minutes or so over medium warmth, after which change off the warmth. Style and alter 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 alter salt and taste, after which change off the warmth. You’ll be able to cook dinner it a bit longer, in case your spinach just isn’t achieved it. It is dependent upon 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, scale 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 possibly can cook dinner for an additional 1 or 2 minutes after which change 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 a lovely 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 inexperienced or purple chili pickle on the aspect.
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 also add in some shredded cucumber, when you like.
Normally there’s a aspect salad served with an Indian feast, as effectively, 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 may make the sauce forward after which make the three dishes the day-off. Or, you may make all 3 dishes and refrigerate them in containers that may go into the oven. 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. Within the meantime, make rice. I don’t advocate making the rice forward of time, as a result of it tastes greatest contemporary. Warmth up flatbreads, plate salads and condiments and you’re achieved! 
 

Diet

Diet Information

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

Quantity Per Serving

Energy 624
Energy from Fats 153

% Each 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%

* % Each day Values are primarily based on a 2000 calorie weight loss program.

Elements and Substitutions

• oil – To saute.
• complete 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 each.
• 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 filled with 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 – Make sure that to rinse your rice earlier than utilizing for the very best texture. It actually does make a distinction!

Ideas

• 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 following, so that you’re taking advantage of your downtime.
• When toasting spices or cooking the aromatics on excessive warmth, be certain to stir often, so nothing burns.

The way to Make a Vegan Diwali Feast with Step photos

Make the bottom sauce first.

Utilizing a really massive 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 they usually have modified coloration 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 can even add just a few drops of oil right here and there.

This can all take wherever from 17 to twenty minutes, so be sure to stir often, in order that they don’t scorch. The time it takes will depend upon the skillet that you simply’re utilizing. That is probably the most time-consuming step, however it’s vital 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, scale 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 elements 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 everywhere in the cauliflower, tossing effectively 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 desire. You need the cauliflower to get some good golden brown edges and likewise cook dinner and steam on the similar 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 very well. Cowl with the lid and cook dinner for 2 minutes to only convey the sauce to a boil. You don’t need to cook dinner the cauliflower an excessive amount of within the sauce to make it too tender. You need the cauliflower to nonetheless have form and chew.

Cook dinner for just a few minutes longer provided that the cauliflower isn’t cooked to desire. Change 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 very well. Then, combine within the cooked lentils and the 1/2 cup of non-dairy milk or water. 

Deliver to an excellent simmer. Relying on the consistency of the dal that you simply like, you possibly can add in additional water or non-dairy milk. Simmer for 5 minutes or so over medium warmth, after which change off the warmth.

Style and alter salt and taste. Add extra warmth when you like. If you wish to add extra spice, then you possibly can 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 alter salt and taste, after which change off the warmth. You’ll be able to cook dinner it a bit longer, in case your spinach just isn’t achieved it. It is dependent upon 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, scale 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 possibly can cook dinner for an additional one or two minutes after which change 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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