vegetarian Diwali feast for six
A vibrant, shareable vegetarian Diwali menu: paneer tikka, chana masala, jeera rice, garlic naan and carrot halwa — all family-friendly.
Throwing a Diwali spread for the family? This vegetarian feast covers the lot: smoky paneer tikka, punchy chana masala, aromatic jeera rice, pillowy garlic naan and a comforting carrot halwa for pudding. Timings and sequencing are arranged so you can prep while things simmer — perfect for a busy house full of guests.
Make the naan first so it can rest while you get the curries bubbling, and chill the paneer briefly to help it hold its shape on the skewers. This menu feeds six generously and scales easily if you want to add a veg side or popadoms.
Ingredients
- 500 g paneer
- 200 g natural yoghurt — full-fat gives richer flavour
- 6 garlic cloves — divided
- 40 g ginger — divided
- 1 lemon — zest and juice separated
- 10 ml ground cumin
- 10 ml ground coriander
- 5 ml paprika — smoked paprika if you like
- 5 ml garam masala
- 60 ml vegetable oil — for grilling and shallow frying
- salt — to taste
- 2 red onion — one for skewers, one for chana masala
- 1 red pepper — for skewers
- 400 g tomato — tinned chopped tomatoes for chana masala
- 2 brown onion — one for rice, one for chana masala
- 800 g cooked chickpeas — two tins, drained
- 30 ml tomato purée
- 5 ml ground turmeric
- 5 ml chilli powder — adjust to taste
- 10 ml cumin seeds — for rice and tadka
- 450 g basmati rice — long-grain
- 900 ml vegetable stock
- 500 g plain flour — for garlic naan
- 10 g instant dried yeast
- 200 ml milk — lukewarm for naan dough
- 50 g sugar — divided: a pinch for naan, remainder for halwa
- 30 ml olive oil — for dough and rice
- 50 g butter — for finishing naan and halwa
- 900 g carrots — peeled and grated
- 500 ml whole milk — for halwa
- 60 ml double cream — optional for extra richness in halwa
- 6 cardamom pods — seeds only
- 50 g almonds — sliced, for halwa garnish
- 20 g fresh coriander — for garnish
- 10 g fresh mint — for garnish and chana masala
- 1 green chilli — optional, finely chopped
Equipment
- large frying pan
- heavy-based wide pan
- grill or griddle pan
- mixing bowls
- rolling pin
Instructions
Make the naan dough: combine plain flour, instant dried yeast, a pinch of sugar, 1 tsp salt and 2 tbsp olive oil in a large bowl. Warm the milk (should feel lukewarm, about 37°C) and stir into the dry mix until a soft dough forms. Knead for 8 minutes until smooth.
Cover the dough with kitchen paper and a tea towel and leave to prove in a warm place for 60 minutes until doubled in size.
Prepare the paneer and marinade: grate 2 garlic cloves and 20 g ginger, mix with natural yoghurt, ground cumin, ground coriander, paprika, garam masala, lemon zest, 1 tbsp vegetable oil and salt. Cut paneer into 3 cm cubes, toss gently in the marinade, cover and chill for 30 minutes.
While paneer marinates, make the chana masala base: finely chop one brown onion, 2 garlic cloves and 20 g ginger. Heat 2 tbsp vegetable oil in a large frying pan over medium heat, add 1 tsp cumin seeds and let them sizzle for 20 seconds, then add the onion, garlic and ginger and fry until soft and golden, about 8 minutes.
Add chopped tomato, tomato purée, ground turmeric, chilli powder and salt. Simmer gently for 10 minutes until oil separates from the sauce.
Stir in cooked chickpeas and 100 ml water or stock, simmer for 8–10 minutes, mash a few chickpeas lightly with the back of a spoon to thicken. Finish with chopped fresh coriander and mint to taste.
Make the jeera rice: rinse basmati rice under cold water until water runs clear, then drain. Thinly slice one brown onion and fry in 1 tbsp olive oil with 1 tsp cumin seeds until translucent, 4–5 minutes. Add rice, stir to coat in oil for 1 minute, then add vegetable stock, a pinch of salt and bring to the boil. Cover, reduce to low and simmer for 12 minutes. Remove from heat and rest, covered, for 8 minutes.
Shape and cook paneer tikka: cut the remaining red onion and red pepper into 3 cm pieces and thread onto skewers alternating with marinated paneer. Heat a large frying pan over medium-high heat, brush with oil and cook skewers 3–4 minutes each side until charred spots appear and paneer is heated through. Alternatively use a preheated grill on high for 6–8 minutes, turning once.
Finish and bake the garlic naan: after the dough has proved, divide into 6 equal pieces, roll each into an oval about 20 cm long. Mix 2 crushed garlic cloves with 30 g softened butter and brush over the naan. Heat a heavy frying pan over high heat and cook each naan 1–2 minutes until bubbles form, then flip and cook 1–2 minutes more. Brush with remaining butter and keep wrapped in a clean tea towel until serving.
Make carrot halwa: melt 25 g butter in a wide pan, add grated carrots and fry on medium for 8 minutes. Add whole milk, bring to a gentle simmer and cook, stirring often, until milk has nearly evaporated and carrots are soft, about 30 minutes. Stir in sugar, crushed cardamom seeds and remaining butter, cook until the mixture thickens another 5 minutes. Stir in double cream if using, and garnish with sliced almonds and a few cardamom seeds.
Warm the chana masala briefly before serving, fluff the jeera rice with a fork, and arrange the paneer tikka, garlic naan and halwa on platters. Scatter chopped fresh coriander and mint over the curries and serve immediately.
Tips
- Prove the naan dough in a warm place (near the hob or oven) — a good prove makes them light and pillowy.
- Use a wide, heavy-based pan for the halwa so the milk evaporates evenly and it doesn’t scorch; scrape the base frequently.
- If you have limited hob space, cook rice and chana masala first and keep warm in a low oven (80°C fan/100°C conventional) while you finish the paneer and naan.
- Marinated paneer firms up when chilled; don’t skip the 30-minute chill or the cubes may fall apart on the skewers.
- Make halwa a few hours ahead — it keeps well at room temperature and the flavours deepen; reheat gently and stir in a splash of milk if it firms up.
Substitutions
paneer → firm tofu, pressed and marinated in the same yoghurt mix
Stays closebasmati rice → long-grain white rice, same quantity and cook time
Stays closedouble cream → extra whole milk for a lighter halwa
Noticeably differentnatural yoghurt → soya yoghurt for a dairy-free paneer tikka (use tofu instead of paneer)
Noticeably different
Nutrition
Per serving · estimated
- 950
- Calories
- 30 g
- Protein
- 120 g
- Carbs
- 40 g
- Fat
- 12 g
- Fibre
- 35 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I prepare any of this ahead of time?
Yes — make the halwa and chana masala a few hours ahead and reheat gently. Dough can be proved and kept for an extra hour; keep paneer marinated for up to 2 hours in the fridge.
How do I stop the naan from becoming chewy?
Cook naan quickly over high heat so they puff and set fast; avoid over-kneading and don’t press them down while cooking.
Can I bake the paneer instead of frying or grilling?
Yes — lay skewers on a baking tray and roast at 220°C fan/240°C conventional for 10–12 minutes, turning once, until edges brown.
How do I make this vegan?
Use pressed firm tofu instead of paneer, swap natural yoghurt for a unsweetened soya yoghurt in the marinade, replace butter with vegetable oil or vegan spread, and omit double cream.
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