Makhana Paneer Tamatar Sabzi (Vrat-Friendly, No Onion No Garlic)

Looking for a comforting, protein-rich dish during fasting? This Makhana Paneer Tamatar Sabzi is the perfect vrat-friendly recipe made without onion and garlic. It's light, flavorful, and comes together quickly using simple ingredients like makhana (fox nuts), paneer, and tomatoes.

Ideal for Navratri fasting, this dish pairs beautifully with kuttu puri, samak rice, or vrat-friendly roti.

Jump to:

• Why You'll Love This Recipe
• Ingredients (Serves 2)
• How to Make Makhana Paneer Tamatar Sabzi
• Serving Suggestions
• Tips
• Variations
• Frequently Asked Questions
• Vrat Friendly Recipes
• Makhana Paneer Tamatar Sabzi (Vrat-Friendly, No Onion No Garlic)

Why You'll Love This Recipe

• Vrat-friendly (uses sendha namak, no onion/garlic)
• High in protein (paneer + makhana combo)
• Quick and easy (ready in under 30 minutes)
• Light yet satisfying
• Perfect for Navratri meals

Ingredients (Serves 2)

• 1 cup makhana (fox nuts)
• 150-200 grams paneer (cubed)
• 2 medium tomatoes (pureed)
• 2 teaspoon ghee
• 1 teaspoon cumin seeds (jeera)
• 1-2 green chilies (finely chopped)
• ¼ inch ginger, grated
• ½ teaspoon black pepper powder
• ½ teaspoon red chili powder (optional)
• ½ teaspoon sendha namak (rock salt, or to taste)
• ½ teaspoon sugar (optional, to balance tanginess)
• ½ cup water (adjust as needed)
• 1 tablespoon fresh cream (optional)
• Fresh coriander leaves for garnish

How to Make Makhana Paneer Tamatar Sabzi

Step 1: Roast the Makhana

• Heat ½ teaspoon ghee in a pan.
• Add makhana and roast on low heat for 4-5 minutes until crisp.
• Remove and set aside.

Step 2: Sauté the Paneer

• (Optional) In the same pan, add a little ghee and lightly sauté paneer cubes until golden.
• Set aside.

Step 3: Prepare the Tomato Gravy

• Heat remaining ghee in the pan.
• Add cumin seeds and let them splutter.
• Add green chilies, ginger, and sauté for a few seconds.
• Pour in tomato puree and cook on medium heat until it thickens and ghee starts to separate.

Step 4: Add Spices

• Add black pepper, red chili powder (optional), sendha namak, and sugar (optional).
• Mix well.

Step 5: Combine Everything

• Add ½ cup water and bring to a gentle simmer.
• (Optional) To make the sauce creamy, grind few makhana (or a paneer cube) with some milk, and add it to the sauce.
• Add roasted makhana and paneer.
• Cook for 3-4 minutes until makhana softens slightly and absorbs flavors.

Step 6: Finish & Garnish

• (Optional) Stir in fresh cream for richness.
• Garnish with coriander leaves.
• Serve hot.

Serving Suggestions

• Kuttu ki puri
• Samak (barnyard millet) rice
• Vrat-friendly paratha
• Plain yogurt on the side
• Cucumber Salad

Tips

• Add makhana just before serving if you like them slightly crunchy.
• Don't overcook after adding makhana, they will become too soft
• Use fresh, soft paneer for best texture
• To make the sauce creamy without the cream, grind few makhana (or a paneer cube) with some milk, and add it to the sauce.
• Adjust spice levels as per fasting preferences

Variations

• Skip cream for a lighter version.
• Add boiled potatoes for a more filling curry
• Instead of cream, grind few makhana (or a paneer cube) with some milk, and add it to the sauce for a richer gravy.

Frequently Asked Questions

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