Sev Tamatar ki Sabzi
A zesty and quick tomato curry from Rajasthan, where crispy chickpea noodles are dunked into a tangy gravy just before serving. This sabzi comes together in under 30 minutes and is perfect with rotis.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Tempering (Tadka)
- b.Heat ghee in a kadai or deep pan over medium heat.
- c.Once the ghee is hot, add the cumin seeds and allow them to crackle for about 30 seconds.
- d.Add the hing and sauté for a few seconds until fragrant.
- 2
Step 2
- a.Sauté Aromatics
- b.Add the finely chopped onion to the pan.
- c.Sauté for 5-6 minutes, stirring occasionally, until the onions become soft and translucent.
- d.Add the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Tomato Masala
- b.Pour in the tomato puree. Stir well.
- c.Add the turmeric powder, Kashmiri red chilli powder, coriander powder, and salt.
- d.Mix everything thoroughly and cook the masala on a medium-low flame for 7-8 minutes.
- e.Continue cooking, stirring intermittently, until the masala thickens and you see oil separating from the sides. This step is crucial for a flavorful gravy.
- 4
Step 4
- a.Simmer the Gravy
- b.Add 480 ml (2 cups) of water and the optional sugar to the pan.
- c.Stir to combine and bring the gravy to a rolling boil.
- d.Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes to allow the flavors to meld together.
- e.Turn off the heat and stir in the garam masala.
- 5
Step 5
- a.Assemble and Serve
- b.To serve, place a generous handful of sev in each individual serving bowl.
- c.Pour the hot tomato gravy over the sev.
- d.Garnish with freshly chopped coriander leaves.
- e.Serve immediately with hot phulkas, parathas, or bajra rotis to enjoy the sev while it's still crunchy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Add sev just before serving to maintain its crunchiness. If added too early, it will become soggy and dissolve.
- 2Use thick (mota) sev like Ratlami or Bhavnagari sev. Fine sev is not suitable as it disintegrates too quickly.
- 3The gravy should be slightly thin as the sev will absorb some of the liquid and thicken it.
- 4For a richer, restaurant-style flavor, you can add 1 tablespoon of kasuri methi (dried fenugreek leaves), crushed between your palms, along with the garam masala.
- 5Ensure you cook the tomato masala well until oil separates ('bhuno' process). This is key to developing a deep, rich flavor.
Adapt it for your goals.
Jain Version
To make a Jain-friendly version, skip the onion and ginger-garlic paste. You can add a pinch more hing and use grated bottle gourd (lauki) to add body to the gravy.
Creamy VersionCreamy Version
For a creamier and milder gravy, stir in 2-3 tablespoons of fresh cream or cashew paste at the end, after turning off the heat.
Dhaba StyleDhaba Style
For a smoky, dhaba-style flavor, use the 'dhungar' method. Place a small steel bowl in the center of the finished curry, add a hot piece of charcoal, pour a few drops of ghee over it, and immediately cover the pan for 2-3 minutes to infuse the smoke.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a lower risk of certain chronic diseases.
Aids Digestion
The use of traditional Indian spices like cumin, coriander, and hing (asafoetida) can aid digestion, reduce bloating, and improve overall gut health.
Source of Plant-Based Protein
The sev is made from gram flour (besan), which is derived from chickpeas. This provides a decent amount of plant-based protein, essential for muscle repair and growth.
Frequently asked questions
The key is to add the sev just before you eat. Either add the sev to the entire pot of gravy right before bringing it to the table, or the more traditional way is to place sev in individual bowls and pour the hot gravy over it.