Sev Tamatar Ki Sabji is a simple yet satisfying Indian main course dish that uses a handful of everyday ingredients to create a comforting curry.
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What is ‘Sev’?
Sev, is a popular snack (namkeen) in India made with gram flour. It is often served with a cup of tea as a munching snack across Gujarat, Rajasthan, and Central India.
The vegetarian dishes like sev tamatar ki sabji is commonly prepared in regions where fresh vegetables can be scarce due to the arid climate, showcasing the resourcefulness and creativity inherent in regional cooking.
Sev Tamatar Ki Sabji, is a flavourful tomato curry loaded with thick, spicy, crispy sev – a favourite in Rajasthani and Gujarati households. The simplicity of this sabji recipe makes it accessible, while the robust flavours ensure it remains a favourite across generations.
Recipe Highlights
- nut free
- vegan dish
- easy to cook
- one pot main course
- perfect for hot summer days
- requires a few pantry staples
Ingredients You’ll Need
- Onion and Tomatoes are the base of this curry. Fresh, ripe chopped and blended tomatoes are the star provide a tangy taste and bright colour.
- Sev: Thick, crispy made from chickpea flour (besan), sev adds a delightful flavour and contrast to the tomato gravy.
- Ginger, Garlic, Green Chilli finely chopped instead of paste adds a rustic flavour to the sev tamatar ki sabji.
- Whole Spices: Cumin Seeds (jeera), Black Mustard Seeds (Jeera)
- Spice Powders: Red Chilli Powder (use the one that gives bright colour and spiciness), turmeric powder, asafoetida (hing), and Garam Masala.
- Oil: I use neutral flavour vegetable refined oil for cooking this curry. You can use mustard oil for the sharp and robust flavour or ghee for sweet aroma.
- Fresh coriander leaves add a burst of freshness and colour to the curry.
- Salt and Water
How To Make Sev Tamatar Ki Sabji
Preparing the Ingredients
- Begin by finely chopping the onions, garlic, and ginger. Wash and chop the half of the tomatoes into small pieces and blend the rest into a smooth paste. Keep the sev ready for use.
- Mix red chilli powder and turmeric in ¼ cup of water in a bowl until combined nicely. Keep it aside.
Tempering the Oil
- Heat oil and a tablespoon in a kadhai over medium heat.
- Once hot, add a cumin seeds and mustard seeds. Allow them to sizzle.
Sautéing the Aromatics
- Add the chopped onions, ginger, garlic, and green chilli to the kadhai. Sauté until they turn golden brown. This process takes about 5 -7 minutes over low heat.
Cooking the Tomatoes
- Add the chopped tomatoes to the kadhai along with salt.
- Mix and cook over low heat till tomatoes break down completely.
- Once tomatoes are mushy, add tomato paste, spices dissolved in water and stir well to combine. Cover the pan and let the tomatoes cook down for about 10 minutes, stirring occasionally, until it form a thick, saucy consistency.
Simmering and Seasoning
- Once the tomatoes are cooked down, stir in water and garam masala.
- Let the sabji simmer for another 5 minutes to allow the flavours to meld together. Taste and if required, add more salt or spices.
Adding the Sev
- Just before serving, add a generous handful of sev to the tomato gravy, stirring gently to combine. Be careful not to add the sev too early, as it will lose its crunch.
- Garnish with freshly chopped coriander leaves.
Serving Suggestion
Sev Tamatar Ki Sabji is best served with traditional Indian breads like wheat or bajra roti, gluten free rice roti, phulka or paratha.
If you are planning to serve it in a thali, like an elaborate meal on special occasion, then dishes like Rajasthani Boondi Ki Kadhi, Gatte Ki Sabzi, Lehsun Ki Chutney, Masala Chaas, and Kachumber Salad works well.
More Indian Sabji Recipes
- Arbi Ki Sabji
- Aloo Ki Sabzi
- Gatte Ki Sabzi
- Kathal Ki Sabzi
- Dahi Lauki Ki Sabji
- Kachhe Kele Ki Sabji
- Kamal Kakdi Ki Sabji
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Sev Tamatar Ki Sabji
Sev Tamatar Ki Sabji is a simple yet satisfying Indian main course dish that uses a handful of everyday ingredients to create a comforting curry.
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Servings: 2
Calories: 528kcal
- Heavy Bottom Kadhai
Ingredients
- 2 tablespoon vegetable refined oil
- 1 medium size onion, finely chopped
- 4 garlic cloves, minced or crushed
- 2 green chilli fine chopped
- 1 inch ginger, finely chopped
- 1 large size tomato, finely chopped
- 1 medium size tomato, blended into a paste
- 1 teaspoon salt or to taste
- 1 teaspoon red chilli powder (use the one that gives bright colour and spiciness)
- ½ teaspoon turmeric powder
- 1 Cup water
- ½ teaspoon Garam Masala get recipe
- 1 Cup sev (thick besan sev or Ratlami sev)
- handful of fresh coriander leaves, chopped
Instructions
- Blend one medium size tomato into a smooth paste.
- Mix red chilli powder and turmeric in ¼ cup of water in a bowl until combined nicely. Keep it aside.
- Heat oil and a tablespoon in a kadhai over medium heat. Once hot, add a cumin seeds and mustard seeds. Allow them to sizzle.
- Add the chopped onions, ginger, garlic, and green chilli to the kadhai. Sauté until they turn golden brown. This process takes about 5 -7 minutes over low heat.
- Add the chopped tomatoes to the kadhai along with salt. Mix and cook over low heat till tomatoes break down completely.
- Once tomatoes are mushy, add tomato paste, spices dissolved in water and stir well to combine. Cover the pan and let the tomatoes cook down for about 10 minutes, stirring occasionally, until it form a thick, saucy consistency.
- Once the tomatoes are cooked down, stir in water and garam masala.
- Let the sabji simmer for another 5 minutes to allow the flavours to meld together. Taste and if required, add more salt or spices.
- Just before serving, add a generous handful of sev to the tomato gravy, stirring gently to combine. Be careful not to add the sev too early, as it will lose its crunch.
- Garnish with freshly chopped coriander leaves.
- Serve Sev Tamatar Ki Sabji warm with phulka.
Recipe Notes:
- This is a spicy curry, hence adjust the number of chillies according to personal taste preference.
- You can use mustard oil for the sharp and robust flavour or ghee for sweet aroma instead of vegetable refined oil.
- The bright red colour of the sabji comes from ripe and juicy tomatoes and the variety of red chilli powder used.
- Add salt cautiously to the gravy because sev also has spices and salt in it.
Nutrition
Calories: 528kcal | Carbohydrates: 75g | Protein: 18g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 3285mg | Potassium: 2749mg | Fiber: 46g | Sugar: 16g | Vitamin A: 36397IU | Vitamin C: 29mg | Calcium: 435mg | Iron: 21mg
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