Navratri Thali

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

1. 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

2. Prepare Paneer

   Cut 300 g paneer into 1‑inch cubes and set aside.

   Time: PT5M

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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