This Navratri, GAIA’s Culinary Director, Chef Shreyas Bhat, brings a wholesome twist to a classic favorite with his Paneer & Peanut Seekh Kebab recipe. Designed to suit Navratri fasting, this dish balances flavor, nutrition, and tradition with a sattvik-friendly touch.

The kebabs combine grated paneer with the nutty crunch of roasted peanuts, soft potato, and binding power of rajgira or buckwheat flour. Fresh herbs, ginger, green chilli, and warm spices add depth, while a hint of lemon juice brings freshness. The result is a creamy yet textured kebab that is hearty, festive, and perfectly aligned with fasting rituals.

“Paneer works beautifully with peanuts, the creaminess of one and the crunch of the other makes for a satisfying kebab,” says Chef Shreyas. “These are light, sattvik-friendly, and perfect for Navratri celebrations.”

Cooking is straightforward, shape the mixture around skewers, brush lightly with ghee, and grill until golden. For those who love a smoky flavor, Chef Shreyas suggests a traditional dhungar method: place the cooked kebabs in a covered bowl with a piece of hot coal drizzled with ghee for a minute or two.

To serve, finish with a squeeze of lemon juice and pair with marinated cucumber-yoghurt salad or the classic ‘Vrat ki Chutney,’ a refreshing mix of cilantro, mint, lemon, and curd. The kebabs can also be dusted with amaranth flour for an extra crisp bite.

Yielding 8–10 kebabs, this recipe is festive yet simple, making it a great addition to Navratri celebrations at home. With its mix of fresh ingredients and sattvik-friendly preparation, it brings out the spirit of mindful eating while keeping flavors indulgent.