In many households, the consumption of onion and garlic is strictly avoided during Navratri, often leading to complaints that the food lacks flavor. If you face this issue during these nine days, there are several ways to make your vegetable gravy thick and delicious without using onion or garlic. Here are some helpful hacks:

**Tomato Puree**
Tomato puree is the easiest and most affordable way to create a gravy without onions. Instead of just using two tomatoes, add two extra ones and extract their pulp or juice. Alternatively, you can simply chop and cook the tomatoes; they will soften easily and impart a tangy flavor to the dish.

**Gram Flour (Besan)**
First, dry-roast two tablespoons of gram flour in a pan over a low flame. Once it releases a pleasant aroma, it is ready. When cooking the vegetable dish, mix the roasted gram flour and a little water along with the tomatoes and spices.

**Moong Dal and Sesame Seed Paste**
First, dry-roast the moong dal (split yellow lentils) and sesame seeds together in a pan. Let them cool, then grind them into a fine paste. Mix this paste with a little water and add it to the vegetable dish. This adds thickness and a nutty flavor, effectively doubling the dish's taste.

**Yogurt (Curd)**
Before adding yogurt to the gravy, whisk it thoroughly and mix in spices like turmeric, chili powder, and coriander powder. Cook it over a low flame, ensuring the yogurt does not curdle during the process.

**Cream or Coconut Milk**
To achieve a creamy texture, you can use either store-bought fresh cream or coconut milk.

**Potato**
Depending on the quantity of the dish, you can mash and add two or three medium-sized potatoes to thicken the gravy. This allows you to easily thicken the dish without any fuss or extra effort.

Cashew and Poppy Seed Paste
A paste made from cashews and poppy seeds can thicken the dish while also enhancing its flavor. If you are preparing Shahi Paneer, Malai Kofta, or any creamy vegetable dish, add 10–12 cashews along with one teaspoon of poppy seeds. To do this, soak both ingredients in water for at least 15 minutes, then grind them into a fine paste and mix it into the dish.

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