Delicious Paneer Makhana Curry Recipe for Navratri Fasting

Explore a delicious Paneer Makhana Curry recipe that is perfect for Navratri fasting. This dish is not only easy to prepare but also packed with flavor and energy, making it an ideal choice for those observing the fast. With wholesome ingredients like paneer and fox nuts, this curry is a delightful addition to your festive meals. Learn how to make this creamy and rich curry without using onions or garlic, and serve it alongside traditional fasting foods for a complete meal experience.

By Narendra Chaudhary Mar 24, 2026, 14:53 IST

Savor the Flavors of Navratri with Paneer Makhana Curry

During the Navratri festival, the devotion to the Goddess is complemented by the appeal of pure and *sattvic* (wholesome) meals prepared during fasting. For those who fast for all nine days, the challenge often lies in creating new and tasty dishes daily, avoiding onions and garlic. If you're weary of the usual potato and *sago* (sabudana) recipes, consider giving your fasting menu a delightful twist this year.

This curry not only tastes amazing but also provides energy throughout the day, thanks to the addition of *makhana* (fox nuts) and *paneer* (cottage cheese). Remarkably, the gravy becomes thick and creamy even without onions or garlic. Let’s explore the simplest way to make this dish.

Ingredients for Paneer Makhana Curry
Paneer (Cottage Cheese): 200 grams (cubed)
Makhana (Fox Nuts): 1 cup
Tomatoes: 3 to 4
Cashews: 10-12 (soaked in water for thickening 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)

Preparation Method for Paneer Makhana Curry
Begin by heating ½ a teaspoon of *Desi Ghee* in a pan or *kadhai* (wok). Add the *makhana* and roast them on low heat until they turn light golden and crispy, then set them aside on a plate.

The trick to achieving a thick gravy without onions is this paste. Combine chopped tomatoes, ginger, green chilies, and soaked cashews in a blender and blend until smooth. The cashews add a creamy richness to the curry.

In the same pan, heat 2 tablespoons of *Desi Ghee*. Once hot, add cumin seeds. When they start to splutter, incorporate the tomato and cashew paste. Sauté over medium heat until the spices release their aroma and the ghee separates.

Once the spices are well-cooked, add rock salt and black pepper powder, mixing thoroughly. For the gravy, pour in about 1 to 1½ cups of water and bring it to a boil.

When the gravy boils, gently add the cubed paneer and roasted *makhana*. Stir carefully to avoid breaking the paneer. Cover the pan and let it simmer on low heat for 4 to 5 minutes, allowing the flavors to meld.

Your hot and 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, feel free to add them while sautéing the spices.

This royal curry pairs wonderfully with buckwheat flour puris, water chestnut flour parathas, or fasting-friendly Barnyard millet rice (Sama ke Chawal).

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