By Akshara
March 24, 2026
During Chaitra Navratri, meals follow sattvic cooking principles that avoid onion and garlic while focusing on clean, balanced flavours. Paneer becomes an important ingredient as it provides protein and helps keep one full during fasting hours. This sabzi uses yoghurt and tomatoes to build a light yet flavourful gravy, making it suitable for everyday Navratri meals without feeling heavy.
200 g paneer, cubed 2 tomatoes, pureed ½ cup thick yoghurt (whisked) 1 teaspoon cumin seeds ½ teaspoon turmeric 1 teaspoon red chilli powder 1 teaspoon coriander powder Rock salt (sendha namak) 1 tablespoon ghee
Heat ghee in a pan and add cumin seeds, allowing them to release aroma without burning.
Add tomato puree and cook on medium heat until it thickens and oil begins to separate slightly.
Lower the heat and add whisked yoghurt gradually, stirring continuously to prevent curdling.
Add turmeric, chilli powder, coriander powder and salt, then cook until the gravy turns smooth.
Add paneer cubes and simmer gently for 4–5 minutes so they absorb flavour.
Rest briefly before serving so the gravy settles and thickens naturally.