Sev Tamatar Ki Sabji

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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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Indian

Servings:

Calories: 528kcal

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

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.

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.