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Healthy Navratri Fasting Recipe – Aloo Paneer Curry

Healthy Navratri Fasting Recipe – Aloo Paneer Curry

Navratri, a 9-day Hindu festival is not only the time for prayers but also for fasting and feasting. In this blog post, we’ll share a delicious Navratri special recipe – Aloo Paneer Curry. It is a comforting and flavourful dish that goes well with Kuttu Ki Roti (Buckwheat Flour Tortilla). It is very easy and quick to make. You can enjoy it for lunch and dinner.

Let’s quickly dive into the recipe and feast on this curry while fasting.

What is the Navratri Festival?

Navratri (also known as Navaratri or Navrate), is a joyous Hindu festival. It is celebrated over 9 to 10 days. “Navratri” is a word from the Sanskrit language – Nav means nine and Ratri means night. This festival is celebrated two times a year, once in the spring (Chaitra Navratri) and once in the autumn (Sharad Navratri). Sharad Navratri falls during September or October and is widely celebrated all across India.

One of the main aspects of Navratri is fasting (known as Vrat or Upvas). During fasting, devotees avoid eating some foods, like grains, pulses, onions, garlic, alcohol, and non-vegetarian items. But they eat fasting food items like fruits, nuts, dairy products, etc.

Navratri fasting

What food items are allowed in Navratri?

Food items that are allowed during the Navratri season are as follows:

  1. Vegetables like potato, tomato, arbi, cucumber, carrot, bottle gourd, eggplant, pumpkin, etc.
  2. Fruits
  3. Dairy Products
  4. Coconut
  5. Nuts and Seeds
  6. Quinoa, Buckwheat, Little Millet (Samai or Samak), Water Chestnut Flour (Singhade Ka Aata).
  7. Spices like cumin seeds, red chili powder, turmeric powder, cardamom, carom seeds (ajwain), cinnamon, cloves, black pepper, etc.
  8. Rock Salt

What food items are not allowed in Navratri?

Food items that are not allowed during the Navratri season are as follows:

  1. Onion and Garlic: They are Tamsik in nature and hence not consumed.
  2. Lentils and Pulses like moong dal, chana dal, kidney beans, chickpeas, etc.
  3. Grains and their flours like wheat flour, gram flour (besan), etc.
  4. Eggs, Non-Vegetarian Food Items like chicken.
  5. Alcohol (some people avoid smoking too).
  6. Salt
  7. Canned Food Items

Everybody has their own beliefs and follows their own rules during the fasting period. That is why, I suggest you adjust the recipes based on how you follow your fasting and celebrate Navratri.

Is this recipe vegan-friendly?

No. This recipe of Potato and Paneer Curry is not vegan-friendly. It contains paneer which is a dairy product.

Ingredients List – for quick reference

Aloo Paneer Curry

Step-By-Step Recipe Instructions

Navratri Fasting Aloo Paneer Curry

Navratri Fasting Aloo Paneer Curry

Navratri Fasting Aloo Paneer Curry

Navratri Fasting Aloo Paneer Curry

More Navratri Fasting Recipes

  1. Makhana Curry
  2. Zucchini Sabzi
  3. Quinoa Pulao
  4. Makhana Kheer
  5. Sabudana Thalipeeth

Conclusion

Aloo Paneer Curry is a delightful and wholesome dish that’s perfect for celebrating Navratri or any festive occasion. This curry recipe has a perfect combination of Potato and Paneer flavoured with aromatic spices. You can enjoy this recipe for lunch and dinner too. I am sure that you will love it.

If you try this recipe, please share your reviews in the comment section below. Do share a photo on Instagram and tag us @thefearlesscooking. We love seeing your recreation of our recipes.

Happy Cooking. 🙂

Love from us.

Richa

Healthy Navratri Fasting Recipe – Aloo Paneer Curry

Delicious. Aromatic. Flavourful.

A comforting, delicious, and satisfying Navratri fasting or feasting recipe - Potato Paneer Curry. Tanginess of tomato, creaminess of curd, and some aromatic spices - this recipe is sure to make your festivities more joyous. Try it. 

2

Servings

5 min

Prep Time

25 min

Cook Time

30 min

Total Time


Ingredients

Vegetable & Herbs

Dairy

Spices

Other

Steps

  1. Heat oil in a saucepan or Kadhai. Add cumin seeds and let them sizzle for a few seconds. 
  2. Add finely chopped tomatoes, green chilli, rock salt, red chilli powder, and turmeric powder. Mix well and cook until tomatoes soften, about 3 to 4 minutes.
  3. Add curd and stir continuously to avoid curdling. Cook for 2 to 3 minutes on medium-high flame or until the mixture thickens.
  4. Add diced potatoes and mix until all the potatoes are coated with the mixture. Cook for 2 to 3 minutes on medium-high flame, stirring continuously.
  5. Add water and garam masala. Crush Kasoori Methi. Mix everything well and cook until you get the desired consistency, about 10 minutes on medium flame.
  6. Add Paneer cubes and most of the coriander leaves. Mix and cook for another 2 to 3 minutes. 
  7. Remove from the flame. Serve hot with some Kuttu Ki Roti (Buckwheat Flour Tortilla) or cooked Samak Rice (Vrat Ke Chawal). Garnish with more coriander leaves while serving. 
Note
  1. Adjust the spices and seasonings as per your taste preferences. 
  2. Make sure to use fresh and soft paneer for the best texture and flavour in the curry.
  3. For a creamier texture, you can add a tablespoon of cream or cashew paste to the curry along with the yogurt.

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