Batch-Cooking Traditional

Diwali

Curries

Paneer Butter Masala

Paneer butter masala is rich, festive and vegetarian, and thus a universal crowd pleaser. There are some tips and tricks to follow when making curry for a large batch. When cooking for 30–40 people, don’t sauté everything in one pot. Prepare the tomato-cashew gravy base separately in batches of 2 litres each. Freeze portions if you are making ahead. On the day, combine the base with cream, butter, and paneer cubes for a fresh flavour. Add cream and butter after switching off the flame to prevent curdling. The gravy freezes beautifully for up to 10 days; just thaw overnight and reheat gently. Store paneer cubes separately in salted warm water; this keeps them soft when added later.

Dal Makhani 

Dal Makhni is a symbol of luxury and comfort, and pairs perfectly with naan or jeera rice. Dal makhani develops flavour the longer it cooks, so large-scale preparation actually improves its taste. For 10 litres, use 5 kg of black urad dal and 500 g of rajma, soaked overnight. Cook in a pressure cooker first, then simmer with ghee and cream for 3 to 4 hours. Use steam-jacketed kettles or large pressure cookers for even heating. To store the makhni, let it cool completely before covering to avoid condensation that can spoil dairy-based gravies.

Navratan Korma

Navratan Korma is perfect for Diwali, as it is colourful, creamy, and mildly spiced, making it great for guests who prefer lighter curries. While making it on a large scale, cook each vegetable separately until it is 80 per cent done, then combine in the korma base. This keeps them from turning mushy during the final mix. The gravy (onion, cashew, and yoghurt-based) can be prepared up to 3 days in advance. For a nutty flavour at scale, roast cashews in ghee before grinding them for the gravy. Avoid freezing yoghurt-based gravies; refrigerate instead and consume within 48 hours.

Chole Masala 

Chole masala is hearty, high in protein, and is a perfect curry for Diwali, especially for a large crowd. While making it, pressure cook soaked chickpeas in salted water and store them separately. Prepare the spice base (onion-tomato masala) in advance and mix portions when serving. This prevents the gravy from becoming too thick when left to sit for long periods. Use tea bags or amla pieces in the boiling water to naturally enhance the colour. The masala base can be cooked, refrigerated for up to 5 days, or frozen for up to 2 months.

Shahi Paneer

Shahi paneer is perfect for festivities, as the name itself suggests, it is shahi, meaning royal. Instead of using only cream, mix cream and milk, and soak cashews to maintain volume and texture. When preparing for 50 servings, blend the gravy smoothly, then strain and reheat it slowly in wide pans to prevent sticking. Always use heavy-bottomed or non-stick pans for milk-based gravies. Prepare the sauce up to 4 days ahead and refrigerate. Add paneer and garnish with saffron milk right before serving. Avoid freezing cream-based curries, as they tend to separate when thawed. 

Make-Ahead Tips for Any Curry

• Cool food before refrigeration; placing hot curry in the fridge can cause condensation and bacterial growth.
• Store in small portions rather than one large container to reheat evenly.
• Always reheat to an internal temperature of 74°C before serving.

Cooking Curries In Batches

Cooking Diwali curries in bulk is not just about saving time but also about the joy of serving everyone warm food without chaos. Batch-cooking encourages planning, reduces waste, and allows you to celebrate instead of being stuck at the stove.