New Delhi: Welcoming the New Year at home calls for a dinner menu that feels festive yet comforting. A thoughtfully planned vegetarian spread can bring together familiar flavours, indulgent textures, and celebratory warmth without feeling overwhelming. A balanced menu with a strong appetiser, a rich main course, and a comforting dessert sets the tone for a memorable evening if you are planning to host close friends or enjoy a quiet family dinner.
This New Year’s dinner menu focuses on crowd-pleasing vegetarian dishes that work well for home celebrations. From a crispy Indo-Chinese starter to a classic North Indian curry and a warm, decadent dessert, the menu offers variety while remaining easy to execute. These dishes pair beautifully with Indian breads and rice, making them ideal for ringing in the New Year with flavour and comfort.
Veg dinner menu ideas for the New Year
1. Gobi Manchurian: Appetiser recipe
Gobi Manchurian is a popular Indo-Chinese dish featuring crispy fried cauliflower tossed in a spicy, tangy, and slightly sweet sauce. It works perfectly as a starter for New Year’s dinner, offering crunch, heat, and bold flavours that instantly set a festive mood.
Ingredients for Gobi Manchurian
- 1 Chopped medium Cauliflower
- ½ Cup all-purpose flour
- ¼ Cup cornstarch
- 1 tsp Kashmiri red chilli powder
- ½ tsp ginger-garlic paste
- Salt to taste
- ½ Cup water
- Oil for deep frying
Ingredients for the Manchurian Sauce
- 1 tbsp finely chopped garlic
- ½ tbsp chopped ginger
- 1-2 green chillies
- ¼ Cup chopped spring onion whites
- ⅓ Cup finely chopped onion
- ¼ Cup finely chopped bell pepper (capsicum)
- 1 tbsp soy sauce
- 1 tbsp red chilli sauce
- 2 tbsp tomato ketchup
- 1 tsp vinegar
- 1 tsp sugar
- ½ tsp black pepper
- Salt to taste
- 1 tsp cornstarch mixed with 2 tbsp water
How to prepare Gobi Manchurian
- Prep the Gobi: Blanch the florets in boiling salted water for 2-3 minutes to clean them and soften slightly. Drain and pat dry thoroughly with a towel; moisture makes them soggy.
- Make the Batter: In a bowl, whisk the flour, cornstarch, chilli powder, ginger-garlic paste, and salt. Gradually add water until you have a thick batter that can coat the florets evenly without being too runny.
- Fry the Cauliflower: Heat oil in a deep pan. Dip florets in the batter and drop them individually into the hot oil. Fry on medium-high until golden brown and crispy.
- Expert Tip: For extra crunch, double-fry the florets on high heat for 1 minute just before adding them to the sauce.
- Prepare the Sauce: Heat 2 tbsp oil in a wok on high flame. Sauté garlic, ginger, and green chillies for 30 seconds. Add onions and bell peppers, stir-frying for 2 minutes until slightly tender but still crunchy.
- Combine: Pour in the soy sauce, chilli sauce, ketchup, vinegar, sugar, and pepper. Add the cornstarch slurry and stir until the sauce thickens and turns glossy.
- Toss and Serve: Turn off the heat (or lower it) and add the fried cauliflower. Quickly toss so the sauce coats the florets evenly. Garnish with spring onion greens and serve immediately to maintain crispiness.
2. Paneer Butter Masala main course recipe
Paneer Butter Masala, also known as Paneer Makhani, is a rich and creamy North Indian curry that feels indulgent and celebratory. Its smooth tomato-cashew gravy pairs beautifully with naan, roti, or rice, making it a reliable centrepiece for a New Year dinner.
Ingredients for Paneer Butter Masala
- 250g Paneer cubes
- 1 Chopped large onion
- 3-4 Chopped medium ripe red tomatoes
- 1-inch piece of ginger
- 5-6 cloves of garlic
- 10-15 raw and soaked cashew nuts
- 2 tbsp butter
- 1 tbsp oil
- 1 bay leaf
- 1-inch cinnamon stick
- 2-3 cloves
- 2 green cardamoms
- 1 tsp Kashmiri red chilli powder
- ½ tsp turmeric
- ½ tsp garam masala
- 1 tsp coriander powder
- 3-4 tbsp fresh cream
- 1 tsp sugar
- 1 tsp crushed dried fenugreek leaves
- Fresh coriander for garnish
How to prepare Paneer Butter Masala
- To prepare the masala base, heat 1 tsp of oil in a pan. Sauté chopped onions, ginger, and garlic for 3-4 minutes until translucent.
- Add the chopped tomatoes, soaked cashews, and a splash of water.
- Cover and cook for 10-15 minutes until tomatoes are completely mushy.
- Allow the mixture to cool, remove whole spices, and blend into a very smooth puree.
- For a restaurant-style silky texture, strain the puree through a fine sieve.
- To cook the curry, in the same pan, melt the butter with the remaining oil. Add the whole spices and sauté for 30 seconds until aromatic.
- Add the Kashmiri red chilli powder to the butter and stir for 10 seconds to release its colour.
- Pour in the blended puree and cook for 5-7 minutes until the butter separates from the sides.
- Add turmeric, coriander powder, sugar, and salt.
- Add ½ to 1 cup of water for the desired consistency and bring to a gentle simmer.
- Add paneer cubes and simmer for 2-3 minutes.
- Stir in garam masala, crushed kasuri methi, and fresh cream.
- Serve hot with naan, roti, or jeera rice.
3. Date and walnut pudding dessert recipe
This warm, sticky date and walnut pudding brings comfort and indulgence to the New Year table. Served with a rich toffee sauce, it is an ideal dessert to end the meal on a sweet, celebratory note.
Ingredients for date and walnut pudding
- 1 ½ cups chopped pitted dates
- 1 tsp baking soda
- 1 cup boiling water
- ½ cup softened unsalted butter
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¼ cups self-raising flour
- ½ cup coarsely chopped walnuts
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
Ingredients for the Toffee Sauce
- 1 cup brown sugar
- 1 ½ cups heavy cream
- 5 tbsp unsalted butter
- ½ tsp vanilla extract
How to prepare date and walnut pudding
- Soak Dates: Place chopped dates and baking soda in a bowl. Pour over boiling water and let stand for 10-15 minutes until softened. Mash into a chunky puree.
- Prepare Batter: Preheat oven to 180°C/160°C fan. Grease an 8-inch pan or ramekins.
- Cream Butter: Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Combine: Fold in flour, spices, date mixture, and walnuts.
- Bake: Bake for 30-35 minutes (20-25 minutes for ramekins).
- Make Sauce: Simmer sauce ingredients for 2-5 minutes until thick.
- Serve warm with toffee sauce and vanilla ice cream.
A thoughtfully planned vegetarian New Year dinner proves that celebration lies in good food, shared moments, and comforting flavours. This menu offers a complete, festive experience without complexity, making it perfect for welcoming the year ahead.
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