Navratri Thali
Navratri Thali is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Anukriti Cooking Recipes on YouTube.
Prep: 35 min | Cook: 25 min | Total: 1 hr 15 min
Cost: $10.13 total, $2.53 per serving
Ingredients
- 1 kg Tomatoes (fresh, washed; skin will be removed)
- 300 g Paneer (store‑bought or homemade, cut into 1‑inch cubes)
- 2 Tbsp Ghee (clarified butter, unsalted)
- 1 tsp Cumin Seeds (whole)
- 1 piece Bay Leaf (dried)
- 4 pods Green Cardamom Pods (slightly crushed)
- 2 pieces Cloves (whole)
- 1 tsp Kashmiri Red Chili Powder (for color and mild heat)
- 1.5 cup Tomato Puree (freshly made from the boiled tomatoes)
- 1/3 cup Cashews (soaked overnight, blended with a splash of milk to a smooth paste)
- 2 Tbsp Milk (for blending cashews)
- 1 tsp Sugar (balances acidity)
- 1 tsp Salt (adjust to taste)
- 0.75 cup Water (adjust consistency of gravy)
- 0.15 cup Fresh Cream (adds richness; optional if not fasting)
- 1 handful Coriander Leaves (roughly chopped)
Instructions
Make Tomato Puree
Wash 1 kg tomatoes, cut them into quarters, place in the pressure cooker with ½ cup water, and cook on medium flame until you hear one whistle. Let the cooker depressurize, open, and peel off the skins. Transfer the peeled tomatoes to a blender and blend to a smooth puree (no extra water needed).
Time: PT15M
Temperature: Medium flame
Prepare Paneer
Cut 300 g paneer into 1‑inch cubes and set aside.
Time: PT5M
Temper Spices
Heat 2 Tbsp ghee in a saucepan over medium heat. Add 1 tsp cumin seeds, 1 bay leaf, 4 crushed green cardamom pods, and 2 cloves. Sauté for about 30 seconds until fragrant.
Time: PT2M
Temperature: Medium flame
Cook Tomato Base
Add 1 tsp Kashmiri red chili powder and the freshly made tomato puree (1.5 cup) to the pan. Stir well and cook for 5 minutes, allowing the raw tomato taste to disappear.
Time: PT5M
Temperature: Medium flame
Add Cashew Paste, Sugar & Salt
Blend 1/3 cup cashews with 2 Tbsp milk into a smooth paste. Add the paste, 1 tsp sugar, and 1 tsp salt to the tomato gravy. Mix and cook for another 2 minutes.
Time: PT4M
Temperature: Medium flame
Adjust Consistency
Pour in ¾ cup water (adjust to desired thickness) and bring the mixture to a gentle boil. Let it simmer for 5 minutes.
Time: PT5M
Temperature: Medium flame
Add Paneer and Cream
Gently stir in the paneer cubes, 0.15 cup fresh cream, and chopped coriander leaves. Cook for 4‑5 minutes, allowing the paneer to absorb flavors.
Time: PT5M
Temperature: Medium flame
Final Pressure Cooking
Close the pressure cooker lid (if using) and cook on medium flame for 2 whistles. After the pressure releases, open and check the gravy consistency; it should be thick yet pourable.
Time: PT5M
Temperature: Medium flame
Serve
Garnish with a few extra coriander leaves and serve hot with puri, vrat‑friendly paratha, or plain rice.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 12 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑free, Fasting‑friendly (no grains), Nut‑rich
Allergens: Dairy (paneer, ghee, cream), Tree nuts (cashews)
Ingredient Substitutions
- Instead of Tomatoes: Canned tomato puree (use 1.5 cups)
- Instead of Paneer: Tofu (for vegan version)
- Instead of Ghee: Vegetable oil, Coconut oil
- Instead of Kashmiri Red Chili Powder: Paprika
- Instead of Cashews: Almond paste
- Instead of Milk: Water (less creamy)
- Instead of Sugar: Jaggery, Honey
- Instead of Fresh Cream: Coconut cream
- Instead of Coriander Leaves: Mint leaves
Equipment Needed
- Pressure Cooker
- Saucepan or Kadhai
- Blender or Hand Mixer
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Spatula / Wooden Spoon
- Ladle (optional)
- Bowl (optional)
Critical Steps — Do Not Skip
- Removing tomato skins using pressure cooking ensures a smooth puree without bitterness.
- Soaking and blending cashews into a paste adds creaminess without dairy, essential for fasting.
- Final pressure cooking (2 whistles) melds all flavors while keeping paneer tender.
Chef Tips from the Video
- Use Kashmiri red chili powder for a vibrant red color without excessive heat.
- Fresh cream added at the end gives a luxurious mouthfeel; substitute with coconut cream for a vegan version.
- For extra aroma, finish with a drizzle of ghee just before serving.
Troubleshooting
Gravy is too thick.
Add water a tablespoon at a time while simmering until the desired consistency is reached.
Paneer breaks apart.
Add paneer gently after the gravy is simmering and avoid vigorous stirring.
Sauce tastes too acidic.
Stir in an extra teaspoon of sugar or a pinch of baking soda to balance acidity.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low flame.
Freezer: Not recommended; paneer texture may change.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Tomato puree can be stored in a sterilized jar in the refrigerator for up to 10 days.
- Cashew paste can be prepared a day ahead and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Vrat-friendly Paneer Sabzi in Indian fasting cuisine?
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.
What are the traditional regional variations of Paneer Sabzi for vrat in North Indian cuisine?
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.
How is Paneer Sabzi traditionally served during Navratri in Indian households?
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.
What occasions or celebrations is Vrat-friendly Paneer Sabzi associated with in Indian culture?
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.
What makes Vrat-friendly Paneer Sabzi special or unique in Indian fasting cuisine?
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.
What are the most common mistakes to avoid when making Vrat-friendly Paneer Sabzi?
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.
Why does this Paneer Sabzi recipe use Kashmiri red chili powder instead of regular chili powder?
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.
Can I make Vrat-friendly Paneer Sabzi ahead of time and how should I store it?
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.
What texture and appearance should I look for when making Vrat-friendly Paneer Sabzi?
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.
What does the YouTube channel Anukriti Cooking Recipes specialize in?
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.
How does the YouTube channel Anukriti Cooking Recipes' approach to Indian fasting recipes differ from other Indian cooking channels?
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.
Last updated: August 25, 2026
