3-Course Diwali Get together 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 quite a bit much less work. All of those dishes are dairy-free, soy-free, nut-free and simply made gluten-free

plateful of food from the diwali party menu surrounded by the serving dishes
Desk of Contents

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

Should 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 probably get extremely tiring. My resolution is that this simple Diwali social gathering menu, the place you make simply one base sauce, and you then divide it to make three dishes.

Spiced onion lentils (Dal do pyaaza)

panful of dal do pyaza - Indian lentil curry- with vegan cream and cilantro on top

Cauliflower pea butter curry (Gobi Matar makhani)

panful of cauliflower pea curry - gobi matar with cilantro on top

Chickpea spinach curry (Chana Saag)

panful of chana saag after cooking with vegan cream and cilantro on top

This fashion, you’re not sautéing the spices and the aromatics many times and once more for 3 totally different dishes! The bottom sauce is mainly a do pyaza or a double onion based mostly 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 if you happen to’re up for it then make my naan recipe. It’s also possible to use store-bought chutneys or an Indian pickle and make a fast yogurt raita dip and serve that as effectively.

close-up of a plateful of food from the diwali party menu

It’s a lot simpler, after which you may have this superb unfold for any Indian banquet or for Diwali with much less stress. You’ll be able to even make every part however the rice forward of time, so there’s little or no lively 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.

rice and peas in the pot after cooking

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

When you have any questions on any of the recipes, go away 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. Upon getting the substances, issues transfer shortly.

plateful of food from the diwali party menu with flatbread on the side

Why You’ll Love this Diwali Get together Menu

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

Extra Vegan Diwali Menus

Recipe Card

plateful of food from the diwali party menu

Print Recipe

Diwali Get together 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 quite a bit 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

Prepare dinner Time1 hour 30 minutes

Complete Time2 hours

Course: dinner

Delicacies: dinner, Indian

Key phrase: diwali social gathering menu

Servings: 6

Energy: 624kcal

Writer: Vegan Richa

Substances

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 equivalent 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 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 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 giant skillet, add 2 teaspoons oil over medium-high warmth. As soon as the oil is sizzling, add the cumin seeds and prepare dinner till the cumin seeds are very aromatic they usually have modified colour 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 prepare 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. 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 essentially the most time-consuming step, nevertheless it’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 prepare dinner for one more 3 to 4 minutes, stirring often, then set the bottom sauce apart. You’ll be able to prepare dinner a number 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 prepare 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 prepare dinner, uncovered, for about 3 minutes or till the cauliflower is beginning to get a bit golden on a number of the edges, then cowl with the lid and proceed to prepare 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 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 very well. Cowl with the lid and prepare dinner for two minutes to simply deliver the sauce to a boil. Prepare 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 prepare 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.

  • Carry to 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 regulate 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. Prepare dinner this over medium warmth for five to eight minutes, or till the spinach is cooked down.

  • Style and regulate salt and taste, after which swap off the warmth. You’ll be able to prepare dinner it a bit longer, in case your spinach is just not performed it. It depends 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 prepare 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 prepare dinner for about 10 minutes.

  • Combine within the peas. In case your rice is nearly performed, then you may prepare dinner for one more 1 or 2 minutes after which swap off warmth. If it is nonetheless watery, then prepare dinner for one more 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 if 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. It’s also possible to add in some shredded cucumber, if you happen to 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 alternative. 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 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 suggest making the rice forward of time, as a result of it tastes finest contemporary. Warmth up flatbreads, plate salads and condiments and you’re performed! 

 

Vitamin

Vitamin Info

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

Quantity Per Serving

Energy 624
Energy from Fats 153

% Day by 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%

* % Day by day Values are based mostly on a 2000 calorie food regimen.

vegan diwali menu ingredients in bowls on a kitchen counter

Substances 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 received’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 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 – Be certain to rinse your rice earlier than utilizing for the perfect texture. It actually does make a distinction!

Suggestions

  • Don’t really feel like it’s a must to make every dish individually. The onions take a very long time to prepare dinner down, so begin the cauliflower and peas whereas these prepare 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, be certain that to stir often, so nothing burns.

Methods to Make a Vegan Diwali Feast with Step photos

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 prepare dinner till the cumin seeds are very aromatic they usually have modified colour 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 prepare 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.

adding onion to the pan

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 essentially the most time-consuming step, nevertheless it’s essential for the sauce to get that proper taste. You actually need some golden, caramelized onions.

onion in the pan, after cooking

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 prepare dinner for one more three to 4 minutes, stirring often, then set the bottom sauce apart.

adding tomato to the pan of onions
adding non-dairy yogurt to the pan of tomato and onion
adding the ground spices to the do pyaza sauce
do pyaza sauce in the pan after cooking

You’ll be able to prepare dinner a number 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.

cauliflower and spices in the pan, before cooking

Proceed to prepare dinner, uncovered, for about three minutes or till the cauliflower is beginning to get a bit golden on a number of the edges, then cowl with the lid and proceed to prepare dinner, opening the lid each two to 3 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 in addition prepare dinner and steam on the identical time to get tender-crisp.

cauliflower and spices in the pan, after cooking

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 prepare dinner for 2 minutes to simply deliver the sauce to a boil. You don’t need to prepare dinner the cauliflower an excessive amount of within the sauce to make it too smooth. You need the cauliflower to nonetheless have form and chew.

adding tomato puree and do pyaza sauce to cauliflower in the pan
cauliflower after cooking down in the sauce
adding peas to the cooked cauliflower in the pan

Prepare 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.

gobi mutter in the pan, after cooking

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 prepare 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. 

Carry to 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.

toasting the whole spices in the pan
adding the do pyaza sauce to the whole spices
adding ground spices to the do pyaza sauce
adding ground spices to the do pyaza sauce
adding yogurt and ground spices to the do pyaza sauce
sauce for the dal, after mixing in the yogurt
adding lentils to the creamy tomato-yogurt sauce

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

dal after cooking

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. Prepare dinner this over medium warmth for five to eight minutes, or till the spinach is cooked down. 

spinach in a frying pan
adding yogurt and spices to the pan
spinach after stirring in the yogurt mixture
adding cooked chickpeas to the pan of creamy spinach

Style and regulate salt and taste, after which swap off the warmth. You’ll be able to prepare dinner it a bit longer, in case your spinach is just not performed it. It depends upon your skillet and the way frozen your spinach was to start with. 

chana saag in the pan, after cooking

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 prepare 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 prepare dinner for about 10 minutes.

Combine within the peas. In case your rice is nearly performed, then you may prepare dinner for one more one or two minutes after which swap off warmth. If it’s nonetheless watery, then prepare dinner for one more 3-4 minutes or so, coated, over low warmth

rice and peas in the pot before cooking
rice and peas in the pot after cooking
plateful of food from the diwali party menu

Ceaselessly Requested Questions

Is that this Diwali dinner menu allergy pleasant?

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.

Are you able to make any of this forward?

You may make the sauce forward after which make the three dishes the day-off. Or, you may make all 3 dishes forward and refrigerate them in containers that may go into the oven. That’s what I often do. I often make it forward, as a result of I get drained after I’m cooking this a lot, and I don’t need to not benefit from the social gathering. I’ve limitations with my well being, so I try this.

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, I’ll make rice. I don’t suggest making the rice forward of time, as a result of it tastes finest contemporary. When the rice is prepared, warmth up the flatbread and plate up any condiments.

That’s my husband’s job: he places out the condiments, heats up the flatbread, chops up the salad, and will get the desk prepared. Then we serve every part. And since the spices have now had a day to infuse extra, the flavors come out much more, and the dishes scent superb. And so they style even higher! It simply works out very well this fashion. 

Can I freeze some or all of it?

Sure the sauce as is and the lentils and chickpea spinach curry dishes are freezer pleasant. I’d make the cauliflower peas on the day of the occasion or a day or so earlier than and refrigerate, because the cauliflower can be tender crisp that manner. Reheating after freezing the cauliflower will prepare dinner it a bit extra. However it works out tremendous even when frozen, thaw on the counter for half an hour and bake till heated by means of for finest outcomes.

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.