3-Course Diwali Party Menu (Dairy-Free, Soy-Free, 1 Sauce)

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subheading: For the base sauce (Do Pyaza sauce):

1 ½ teaspoons whole cumin seeds

2 bay leaves

5 cups ( 800 g) chopped red onion

1 hot green chili such as Serrano or Indian green chili, chopped, optional

½ teaspoon salt

4 ounces ( 113.4 ml) canned tomato puree

3 tablespoons ginger-garlic paste or use ten cloves of garlic and 1 ½” ginger, minced

2 tablespoons ground coriander

2 teaspoons garam masala

1 teaspoon dried fenugreek leaves, kasuri methi

¼ cup ( 59.15 ml) non-dairy yogurt

subheading: For the cauliflower and peas (Gobi Matar makhani):

3 to 4 cups ( 300 g) chopped cauliflower florets

¼ teaspoon black pepper

½ teaspoon dried fenugreek leaves

½ teaspoon Kashmiri chili powder or use paprika

½ 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

½ cup ( 72.5 g) of green peas

subheading: For the brown lentils (Dal Do Pyaza):

1 black cardamom pod opened slightly

2 tablespoons non-dairy yogurt

½ teaspoon cayenne or Indian red chili powder, or omit if you want to keep it less spicy

½ teaspoon salt

15- ounce ( 425.24 g) can brown lentils drained or 1 ½ cups cooked

subheading: For the chickpeas Spinach curry (Chana Saag):

½ 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 ½ cups of cooked chickpeas

½ 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

¼ cup ( 59.15 ml) non-dairy yogurt

subheading: For the rice:

½ teaspoon whole cumin seeds

2 whole cloves

1 or 2 green cardamom pods slightly opened, optional

1 ½ cups ( 277.5 g) of white basmati rice washed

3 cups of water

½ teaspoon salt

⅓ cup ( 48.33 g) green peas use less or more to preference

cilantro and lime juice for garnish, oil as needed

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