This delicious, three-course Indian feast uses simple shortcuts, so you can create a gorgeous Diwali party menu with a lot less work. 1 base sauce makes 3 dishes! Dal do pyaaza, gobi matar makhani, Chana saag and cumin rice! All of these dishes are dairy-free and soy-free, and you can easily make them gluten-free and nut-free, too.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 90 minutes
  • Total time: 120 minutes
  • Yield: 6
  • Category: dinner
  • Cuisine: dinner, Indian

Ingredients

For the base sauce (Do Pyaza sauce)

  • 1 1/2 teaspoons whole cumin seeds
  • 2 bay leaves
  • 5 cups chopped red onion
  • 1 hot green chili (such as Serrano or Indian green chili, chopped, optional)
  • 1/2 teaspoon salt
  • 4 ounces 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 non-dairy yogurt

For the cauliflower and peas (Gobi Matar makhani):

  • 3 to 4 cups 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 canned tomato puree
  • 1 cup full fat coconut milk (or other thick non dairy milk)
  • 1/2 cup of green peas

For the brown lentils (Dal Do Pyaza):

  • 1 black cardamom pod (opened slightly)
  • 2 tablespoons non-dairy yogurt
  • 1/2 teaspoon cayenne (or Indian red chili powder, or omit if you want to keep it less spicy)
  • 1/2 teaspoon salt
  • 15- ounce can brown lentils (drained or 1 1/2 cups cooked)

For the chickpeas Spinach curry (Chana Saag):

  • 1/2 cup non-dairy milk (or water)
  • 2 cups of frozen spinach (thawed)
  • 15 ounce 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 non-dairy yogurt

For the cumin scented rice:

  • 1/2 teaspoon whole cumin seeds
  • 2 whole cloves
  • 1 or 2 green cardamom pods (slightly opened, optional)
  • 1 1/2 cups of white basmati rice (washed)
  • 3 cups of water
  • 1/2 teaspoon salt
  • 1/3 cup green peas (use less or more to preference)
  • cilantro and lime juice for garnish, oil as needed

Method

Make the base sauce.

  1. Using a very 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 and they have changed color significantly. They should darken to a dark brown. Then, mix in the bay leaves and add the onion and green chili and sprinkle in the salt. Mix in and continue to cook until the onions are golden brown, adding splashes of water in between, if the onions are starting to dry out. Or you can also add a few drops of oil here and there. This will all take anywhere from 17 to 20 minutes, so make sure you stir occasionally. (The time it takes will depend on the skillet that you're using. This is the most time-consuming step, but it’s important for the sauce to get that right flavor with golden caramelized onions)
  2. Once the onions have caramelized, mix in the tomato puree, ginger-garlic paste, and the spices. Then, mix in non-dairy yogurt, reduce the heat to medium, and continue to cook for another 3 to 4 minutes, stirring occasionally, then set the base sauce aside. You can cook some of the other parts of this Diwali menu on your other burners while the onion sauce cooks, so start with the cauliflower and peas.

Make the cauliflower and peas while the onions cook.

  1. Heat 1 teaspoon oil in a large skillet over medium-high heat, then add the cauliflower florets. Mix all the spices and 1/4 teaspoon of the salt in a small bowl, and sprinkle them all over the cauliflower, tossing well to coat.
  2. Continue to cook, uncovered, for about 3 minutes or until the cauliflower is starting to get a bit golden on some of the edges, then cover with the lid and continue to cook, opening the lid every 2 to 3 minutes to stir and flip the cauliflower. Do this until the cauliflower is tender-crisp to preference, about 7-9 mins. You want the cauliflower to get some nice golden brown edges and also steam at the same time to get tender-crisp.
  3. Once the cauliflower is done cooking, add 1/3 of your base sauce (the do pyaza) that you cooked earlier into the cauliflower, add the 4 ounces tomato puree, the coconut milk, peas, and remaining 1/4 teaspoon salt and mix really well. Cover with the lid and cook for 2 minutes to just bring the sauce to a boil. Cook longer if needed if the cauliflower isn’t cooked to preference
  4. Switch off the heat and set it aside. There's going to be ambient heat in the skillet, even after removing the pan from the stove, so account for that in your cooking time.

Make the dal.

  1. Add 1/2 teaspoon oil to another 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 base do pyaza sauce that you made earlier. Add the non-dairy yogurt, cayenne, and salt, and mix really well. Then, mix in the lentils and 1/2 -1 cup of water or non-dairy milk.
  2. Bring to a good simmer. Depending on the consistency of the dal that you like, you can add in more water or non-dairy milk. Simmer for 5 minutes or so over medium heat, and then switch off the heat. Taste and adjust salt and flavor. Add more heat or more garam masala as you like

Make the chana saag:

  1. Combine the spinach, chickpeas, Kashmiri garam masala, curry leaves, and non-dairy yogurt into the remaining base do pyaza sauce in the skillet. Add 1/2 cup of non-dairy milk or water and mix in. Cook this over medium heat for 5 to 8 minutes, or until the spinach is cooked down.
  2. Taste and adjust salt and flavor, and then switch off the heat. You can cook it a bit longer, if your spinach is not done it. It depends on your skillet and how frozen your spinach was to begin with.

Make the cumin scented rice: (Jeera rice)

  1. 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 2 minutes or longer, until the cumin seeds are very fragrant and dark brown.
  2. Add the washed rice and toast for a few seconds, then add in the water and salt and mix in. Partially cover the pan, and bring the rice mixture to a boil. Once the water is boiling, reduce the heat to low, cover completely with a lid, and let this cook for about 10 minutes.
  3. Mix in the peas. If your rice is almost done, then you can cook for another 1 or 2 minutes and then switch off heat. If it's still watery, then cook for another 3-4 minutes or so, covered, over low heat. Fluff the rice after a few mins and serve.
  4. Make ahead instructions in notes. Store refrigerated for upto 3 days

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.