diwali

This vegetarian low-calorie chickpea curry makes a wonderful, easy after-work meal, and is ready in less than 20 minutes. It's also vegan if you leave out the egg. 

Each serving provides 441 kcal, 26g protein, 92g carbohydrates (of which 8.5g sugars), 20g fat (of which 3.5g saturates), 15g fibre and 0.6g salt. 

With a GI of 45 this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a>.

Chickpea, spinach and egg curry

eggs

olive oil

tsp cumin seeds

tsp black mustard seeds

tbsp medium curry powder,

garlic

ginger

tin chopped tomatoes

tin chickpeas,

lemon juice

milliliters/3½fl water

baby leaf spinach

salt and black pepper

tbsp chopped fresh coriander, to garnish

Homemade onion bhajis are well worth the effort, they're great as a starter for an Indian feast.

Onion bhaji

free-range eggs

onions, sliced

flour

tsp coriander

cumin seeds

tbsp vegetable oil, plus extra if required

What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my “<a href="https://cooking.nytimes.com/recipes/7518-bright-rice">bright rice</a>.”

Masoor Dal (Spiced Red Lentils)

vegetable oil

onion

(10 ounces, about 1 medium) finely diced sweet potato

garlic cloves,

Thai red chili

red lentils

coriander

cumin

turmeric

tomatoes

Salt

cilantro

Pieces of coconut flesh coconut (optional)

In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.

Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.

Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.

To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration.

Kaju Katli

raw cashews

sugar

¼ tsp. freshly ground cardamom

ghee

Varak (edible silver leaf; optional)

candy thermometer

This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration. Priya first made kaju katli, also called kaju ki barfi, this spring, after finding silver leaf her mother brought to the U.S. from India in the ’80s. Then she read countless blogs in an attempt to perfect the recipe. The one she found most helpful was Cook With Manali; this version is inspired by Manali Singh’s recipe. Silver leaf, or varak, is usually available as thinly pressed sheets and can be purchased online ($10 for 10 sheets; amazon.com). Just make sure it’s specifically labeled as edible. You can also try swapping the cashews (that’s kaju in Hindi and Urdu) in this recipe for pistachios or almonds.

Bon Appétit

Place 2 large pieces of parchment (at least 12" long) on a work surface. Pulse cashews in a food processor or coffee grinder to a fine powder. Set a mesh sieve over a medium bowl and sift cashew powder into bowl. Return any larger pieces still in sieve to processor and pulse again to break up further (but be careful not to turn into nut butter). Sift into bowl; set cashew powder aside.

Heat sugar and ¼ cup water in a medium saucepan over medium, stirring constantly, until sugar is dissolved; stir in cardamom. Clip thermometer to side of pan and bring mixture to a boil (still over medium). Cook, stirring often, until thermometer registers 230°–235° (mixture should be syrupy but not thick), about 3 minutes.

Reduce heat to low. Stir in ghee and reserved cashew powder. Cook, stirring constantly, until dough begins to pull away from sides of pan and form a mass in the center, about 3 minutes. Be careful, as the sugar will make the dough very, very hot. (You can check if the dough is ready by carefully scooping out a small spoonful and letting it cool until safe to touch. If you can roll it into a ball and it holds its shape, it’s ready.)

Transfer dough to 1 sheet of parchment. Let cool until safe to handle (dough will stay hot in the center, so be very careful). Knead warm dough 1 minute, then top with the remaining sheet of parchment. Roll out to create an oval about ½" thick. Peel away top layer of parchment and carefully apply silver leaf (if using) to surface. Using a paring knife and a ruler, cut dough into 1"-wide strips. Then make diagonal cuts at 1" intervals across the strips to create diamond shapes. Separate out individual kaju katli. (Save scraps for snacking on later.)

Do ahead: Kaju katli can be made 1 month ahead. Transfer to an airtight container; cover and chill, or freeze up to 3 months.

Carrot, Onion, and Spinach Bhajias With Mango Chutney recipe | Epicurious.com

brown sugar

cinnamon

tsp kalonji (black onion

tbsp peeled and julienned fresh ginger

malt vinegar

bourbon

salt

Vegetable oil, for frying—you won't need more than 1 quart

carrots

red onion

ginger,

spinach

red chile, finely chopped

tbsp roughly chopped fresh cilantro

tsp turmeric

tsp garam masala

½ tsp ground asafetida/hing (optional)

lemon

sea salt

¾ cup gram (chickpea) flour

The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother’s kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it’s like a really decadent warm cereal or oatmeal; if served cold, it’s like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.

Gajar Halwa (Carrot and Cardamom Pudding)

720 milliliters good-quality whole milk

cardamom

granulated sugar, plus more to taste

30 grams chopped toasted pistachios, almonds

In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don’t scorch.

Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.

Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.

An easy little vegetable samosa recipe that makes a delicious, inexpensive lunch from storecupboard ingredients. They freeze brilliantly too, so you can batch cook and have them when you need them.

Easy Potato And Pea Samosas

mustard seeds

60 grams/2½oz chopped onion

tsp finely chopped ginger

60 grams/2½oz frozen peas

tbsp coriander

tsp cumin

¼ tsp red chilli powder

½-¾ tsp garam masala

mango powder (amchoor),

salt,

water

coriander leaves

ready-made filo pastry

tbsp butter,

Easy potato and pea samosas

This tasty vegetarian curry is on the table in 15 minutes, perfect for a speedy weekday supper. Most of the ingredients are from the storecupboard too. 

Easy lentil curry

salad onion, sliced

garlic cloves, chopped

½ tsp ground turmeric

curry powder

green cardamom pods

tomato purée

tin lentils,

milliliters/2fl oz hot vegetable stock

milliliters/2fl oz double cream

Rich, creamy chicken korma is usually forbidden territory if you’re watching your weight, but we’d hate you to miss out so we’ve come up with our healthy chicken curry recipe. Add extra chilli if you like.
294 calories per portion (without rice)

The Hairy Bikers' chicken korma

boneless, skinless chicken breasts (about 600 grams/1lb 5 ounces)

black pepper

grams/1 ounces low-fat natural yoghurt

sunflower oil

large onions, chopped (400 grams/14 ounces prepared weight)

root

cardamom pods, seeds crushed

tbsp cumin

¼ tsp hot chilli powder

bay leaf

cloves

plain flour

saffron

tsp caster sugar

½ tsp fine sea salt, plus extra to season

tbsp double cream

coriander,

An authentic roti bread recipe, brilliant to serve with curries, making a good alternative to rice.

Roti

self-raising flour,

tbsp vegetable oil,

So much of the great food we love is inspired by recipes from other countries and this Hairy Bikers Mums Know Best journey is all about uncovering both familiar and more surprising recipes that have arrived on British dinner-tables from distant shores. Mum Helen’s technique for making Guyanese Rotis is something to behold…

Helen’s Roti Skills

In Pakistan, home cooks have varied takes on samosa fillings — this one combines spiced ground chicken with cilantro and green chiles for freshness — but most agree on store-bought spring roll wrappers for the shells. Convenience aside, these ready-made pastry sheets are the key to unparalleled crispness. Samosas are commonly assembled in big batches and frozen uncooked so they’re ready to fry anytime. 

Qeema Samosas (Chicken Samosas)

canola oil

ginger paste ginger

garlic paste garlic

yellow onions, finely chopped

cumin seeds, toasted

red chile

coriander powder

turmeric powder

chicken

fine sea salt

white vinegar

garam masala

spring roll wrappers (8 inches square; see Tip)

all-purpose flour

Canola oil,

Mint Chutney,

Make the filling: Heat oil in a large nonstick pan over medium. Add the ginger and garlic, and cook, stirring, until the raw smell dissipates, about 2 minutes. Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes.

Add the cumin seeds, ground chile, coriander and turmeric. Cook, stirring constantly, until fragrant but not burned, 30 seconds to 1 minute. Add the chicken, salt and vinegar, and raise the heat to medium-high. Cook, stirring to break up the chicken, until all the liquid has evaporated and the chicken is cooked through but still retains some moisture, 10 to 15 minutes

Add the garam masala and fresh chiles, and stir for 30 seconds to 1 minute. Turn off the heat and add the cilantro. Stir until well mixed and let stand until cool enough to handle. 

Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2⅔ inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste that’s the consistency of craft glue. 

Take a pastry rectangle and place it with the long side facing you on a flat work surface. Replace the damp cloth over the remaining pastry sheets to keep them from drying out. Take the bottom-right corner of the rectangle and fold it over the top, with the short side extending 1 to 2 inches past the top. The overlapping pastry at the bottom right of the sheet will form an equilateral triangle with sides that are about 3 inches long. This triangle will be the final shape and size of the samosa. Fold the triangle so its right outer edge is aligned with the horizontal bottom edge of the sheet. There should now be a triangular pocket with two flaps sticking out to the left. Pick up the pocket so it is open and upright like a cone. Fill the cone with 2 teaspoons of the filling. Using the back of a small spoon, spread the flour paste in a thin layer over the remaining strip of pastry. Fold it over the stuffed triangle to seal the samosa. If the corners of the samosa have any gaps, fill them with the flour paste and pinch them to seal. Repeat with the remaining filling and rectangles (you may have leftover wrappers) and lay on the lined sheet pan, spacing apart. They can be fried or baked right away, or frozen on the pan until firm, then sealed in an airtight container or freezer bag. They can be frozen for up to 2 months before frying and go straight into the hot oil from the freezer.

To fry the samosas, fill a frying pan with oil to a depth of ½ inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches. 

To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about ¼ inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.

Serve hot or warm with the mint chutney for dipping.

Filled with a Punjabi-spiced potato and pea mixture, these samosas prioritize convenience without compromising flavors or textures. Use store-bought spring roll wrappers to make a big batch when you have time, then freeze the samosas to fry and serve as near-instant snacks for iftar, at parties or intimate gatherings with chai, or as low-fuss everyday cooking. With a crispy exterior and a filling citrusy with coriander and sweet from peas, these vegan samosas are perfect any time. 

Aloo Samosas (Potato Samosas)

russet potatoes (1 pound)

coriander seeds

coriander powder (optional)

cumin powder (optional)

peas

Place the potatoes in a large saucepan and add enough cold water to cover by a few inches. Salt the water, then bring to a boil over medium-high heat. Cook until a knife slides in with little to no resistance, about 20 minutes. Drain, then set aside. When cool enough to handle, peel and use a fork to smush them into a coarse mash.

Heat the oil in a large nonstick pan over medium for a minute. Add the cumin and coriander seeds, and stir until the seeds are fragrant, 30 seconds to 1 minute. Reduce the heat to medium-low, and add the ground chile and turmeric, and the coriander and cumin powders, if using. Continue cooking, stirring, for 30 seconds. Add the potatoes, peas, garam masala and ½ teaspoon salt, and raise the heat to medium. Cook, stirring to evenly mix the ingredients, until heated through, 2 to 3 minutes. Turn off the heat and stir in the fresh chiles and cilantro. Let stand until cool enough to handle.

Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the spring roll wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2 ⅔-inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying out. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste the consistency of craft glue. 

Dal parathas combine red lentils and chapati flour in glorious harmony. These aromatic flatbreads make a fantastic side to a curry.

You will need a high-powered blender or food processor to make this recipe.


Dal paratha

grams/3½oz red lentils,

350 milliliters/12fl oz boiling water

grams/1¾oz green apple,

150 grams/5½oz natural yogurt

½ tsp chaat masala

½ tsp caster sugar

milliliters/¾fl oz milk

mint leaves, roughly chopped

tsp finely chopped fresh coriander

tsp red chilli powder (or chilli flakes)

tsp sunflower oil, plus extra for frying

Romy Gill’s red lentil pancakes are ingenious – gluten-free and packed full of flavour!

You will need a high-powered blender or food processor to make this recipe.

Top 40 diwali recipes from across the web

The most viewed diwali recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea, spinach and egg curry

Onion bhaji

Masoor Dal (Spiced Red Lentils)

Kaju Katli

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Gajar Halwa (Carrot and Cardamom Pu...

Easy Potato And Pea Samosas

Easy lentil curry

The Hairy Bikers' chicken korma

Roti

Qeema Samosas (Chicken Samosas)

Aloo Samosas (Potato Samosas)

Dal paratha

Red lentil pancakes

Keema Samosas (Chicken Samosas)

Vegan Mexican Chocolate Pie

Curried Roast Chicken, Durban Style

Chicken bhuna

Khajur Ladu (Date, Pistachio, and A...

Tarka dal

Manchurian Cauliflower

Quick chicken biryani

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Saag aloo with roasted gobi curry

Pista Kesar Kulfi (Pistachio and Sa...

Indian Peanutty Noodles

Slow cooker dal

Cardamom Kheer

Kesar Penda (Kesar Peda)

Healthy chicken curry

French bean and potato sabzi

Coconut rose ladoos

Barfi

Bombay potatoes

Indian salad

Kashmiri biryani

Lemony Shrimp Pakora with Cucumber ...

Perfect Seeroh (Sooji Halwa)

Saag aloo

The most viewed diwali recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine