Paneer sabzi is a popular vrat (fasting) dish in many Indian households, especially during Navratri. It provides protein and richness without using grains, adhering to the traditional fasting rules that allow dairy, nuts, and certain vegetables.

In Gujarat, the dish often includes a hint of jaggery and uses mustard seeds. In Maharashtra, kokum or raw mango is added for tanginess. The core ingredients—paneer, tomato base, and nuts—remain consistent across regions.

It is typically served hot with puri, vrat‑friendly paratha, or plain rice. A side of cucumber raita or a small salad of raw vegetables often accompanies it to balance the richness.

The dish is a staple during Navratri, Ekadashi, and other religious fasts where grains are avoided. It is also prepared for festive gatherings that observe fasting rules.

Its combination of creamy cashew paste, fresh tomato puree, and paneer provides a protein‑rich, satisfying meal while staying within fasting guidelines that restrict grains and certain vegetables.

Common errors include over‑cooking the paneer (it becomes rubbery), using too much water which dilutes the flavor, and not removing tomato skins, which can make the gravy gritty.

Kashmiri red chili powder provides a deep red color with mild heat, keeping the dish visually appealing for festive occasions without overwhelming spiciness, which is preferred during fasting.

Yes. Prepare the tomato puree and cashew paste a day ahead and refrigerate. The final assembled curry can be cooked a few hours before serving and reheated gently on low heat. Store leftovers in an airtight container in the fridge for up to 3 days.

The gravy should be thick, glossy, and bright red from the Kashmiri chili. Paneer cubes should be soft but retain their shape, and the cashew paste should give a velvety mouthfeel.

The YouTube channel Anukriti Cooking Recipes specializes in Indian home‑cooking tutorials, focusing on easy, health‑conscious recipes for everyday meals and fasting (vrat) dishes.

Anukriti Cooking Recipes emphasizes minimal ingredients, quick preparation methods like pressure‑cooking tomatoes, and detailed explanations of fasting‑friendly substitutions, making the recipes accessible for beginners and those observing strict vrat rules.