During the days of Navratri, alongside devotion to the Goddess, the pure and *sattvic* (wholesome) food consumed during fasting holds a unique charm of its own. For those who observe a fast for the entire nine days, the challenge often lies in deciding what new and delicious dishes to prepare daily without using onions or garlic. If you have grown tired of eating the same old potato and *sago* (sabudana) dishes, why not give your fasting platter a royal makeover this time?

This curry is not only delicious to eat, but thanks to the inclusion of *makhana* (fox nuts) and *paneer* (cottage cheese), it will also keep you energized throughout the day. The best part is that, even without onions or garlic, its gravy turns out incredibly thick and velvety. Let's discover the easiest way to prepare this dish.

Ingredients for Paneer Makhana Curry
Paneer (Cottage Cheese): 200 grams (cut into cubes)
Makhana (Fox Nuts): 1 cup
Tomatoes: 3 to 4
Cashews: 10-12 (soaked in water; used to thicken the gravy)
Ginger: 1-inch piece
Green Chilies: 2 (or to taste)
Rock Salt (*Sendha Namak*): To taste
Black Pepper Powder: ½ teaspoon
Cumin Seeds (*Jeera*): 1 teaspoon
Desi Ghee (Clarified Butter): 2 to 3 tablespoons
Fresh Coriander: Finely chopped (for garnish)

Method for Preparing Paneer Makhana Curry
First, heat ½ a teaspoon of *Desi Ghee* in a pan or *kadhai* (wok). Now, add the *makhana* to the pan and roast them over a low flame. Once the *makhana* turn light golden and crispy, transfer them to a plate and set them aside.

The secret to thickening the gravy without using onions lies in this paste. Add the chopped tomatoes, ginger, green chilies, and soaked cashews to a blender jar. Blend all these ingredients to prepare a very smooth paste. Adding cashews imparts a creamy and royal flavor to the curry.

Heat 2 tablespoons of *Desi Ghee* in the same pan. As soon as the ghee heats up, add the cumin seeds. Once the cumin seeds begin to splutter, add the tomato and cashew paste. Now, sauté it over medium heat until the spices begin to release the ghee.

Once the spices are thoroughly cooked and emit a delightful aroma, add the rock salt and black pepper powder. Mix well. To prepare the gravy, add approximately 1 to 1½ cups of water and bring it to a boil.

As soon as the gravy comes to a boil, add the cubed paneer pieces and the roasted fox nuts (makhana). Stir the dish gently to ensure the paneer does not break apart. Now, cover the pan and let it simmer over low heat for 4 to 5 minutes, allowing the flavors of the spices to thoroughly infuse into the fox nuts and paneer.

Your piping hot and incredibly delicious fasting-friendly Paneer-Makhana curry is now ready. Turn off the heat and garnish with finely chopped fresh coriander leaves.

If you consume red chili powder or coriander powder during your fasts, you may add them while sautéing the spices.

Serve this royal curry piping hot alongside buckwheat flour puris, water chestnut flour parathas, or fasting-friendly Barnyard millet rice (Sama ke Chawal).

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