No Onion No Garlic Diwali Menu

The festive season is here! If you’re planning a menu for Diwali or any other seasonal gathering, I have a wonderful menu of no onion no garlic recipes for you. The menu uses one base sauce, so you can cook a whole meal in a lot less time. Dal makhani, Tofu Tikka Masala, peanut potatoes, Turmeric cashew rice

subheading: For the for Dal Makhani:

1 cup ( 200 g) dried black urad or black matpe beans, or whole urad, soaked overnight

¼ cup ( 44.25 g) dried kidney beans soaked overnight

1 black cardamom pod slightly opened

½ teaspoon garam masala

¼ teaspoon salt

3 cups ( 709.76 ml) water

subheading: For the Base Sauce:

1 ½ teaspoons cumin seeds

2 bay leaves

1 hot green chili such as serrano or Indian minced

1.5 tablespoon ginger paste or finely minced ginger

1 teaspoon Kashmiri chili powder or use paprika

1 tablespoon ground coriander

¼ teaspoon turmeric

2 teaspoons garam masala

⅛ teaspoon hing ( Asafoetida)

3 heaping cups ( 372 g) sliced zucchini sliced into half-moon shapes

1 teaspoon dried fenugreek leaves

4 ounces ( 113.4 ml) canned tomato puree

1 ½ cups ( 223.5 g) chopped tomato

¼ cup ( 59.15 ml) non-dairy yogurt

½ teaspoon salt

subheading: To Add to the Dal Later:

½ of the sauce from above

½ teaspoon smoked paprika

3 to 4 ounces ( 85.05 ml) canned tomato puree

⅓ cup ( 78.86 ml) cashew cream ½ cup of cashews blended with 1 cup of water until smooth. You’ll use some of this mixture here, and some in the tikka masala sauce below.

subheading: For the Tofu Tikka Masala:

14 ounces ( 396.89 g) firm or extra firm tofu pressed for at least 15 minutes, then torn into bite-sized, ¾” inch pieces

3 tablespoons non-dairy yogurt

¼ teaspoon salt

½ teaspoon garam masala

1 teaspoon Kashmiri chili powder or use paprika

½ teaspoon chaat masala blend

½ teaspoon dried fenugreek leaves

1 teaspoon all-purpose flour

subheading: For The Tikka Masala Sauce:

½ of the base sauce from above

½ cup sliced bell pepper green and red mixed

½ cup ( 118.29 ml) cashew cream

1 teaspoon hot sauce

2 ounces ( 56.7 ml) canned tomato puree

subheading: For the Peanut Sesame Potatoes:

3 medium potatoes about 4 cups, cut into into ¾” cubes

¾ cup ( 177.44 ml) water

½ teaspoon salt, divided

subheading: For the Peanut Sesame Masala:

2 tablespoons peanuts

2 tablespoons sesame seeds

½ ” ginger

1 hot green chili

¼ cup cilantro

½ teaspoon chaat masala

subheading: For the Turmeric Cashew Rice:

3 tablespoons cashews raw or roasted

½ teaspoon mustard seeds

1 ½ cups ( 277.5 g) of white basmati rice rinsed and drained

½ teaspoon turmeric

2 teaspoons lemon juice

3 cups ( 709.76 ml) of water

½ teaspoon salt

subheading: Equipment:

Instant Pot or other pressure cooker

Directions at veganricha.com

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