ढाबा स्टाइल सेव टमाटर की सब्जी

Ingredients

• 1 Tbsp Desi Ghee (pure ghee, for initial tempering)
• 1 Tbsp Vegetable Oil (neutral oil, added with ghee)
• 1 tsp Cumin Seeds (dry roasted until fragrant)
• 1 tsp Whole Spice Mix (crushed: large cardamom, small cardamom, cinnamon, cloves, nutmeg)
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 2 Tbsp Garlic (coarsely minced)
• 1 Tbsp Ginger Paste (fresh ginger blended with water)
• 1 Tbsp Gram Flour (Besan) (lightly roasted)
• 1 medium Onion (grated or finely chopped)
• 1 Tbsp Sugar (helps brown the onion quickly)
• 2 medium Tomatoes (grated)
• 1 tsp Kashmiri Red Chili Powder (mildly spicy, gives red colour)
• ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Mint Powder (optional, adds freshness)
• ½ tsp Garam Masala
• ½ tsp Kitchen King Masala Mix
• ½ tsp Chaat Masala
• ½ cup Tomato Puree (store‑bought)
• 3 pieces Green Chilies (finely chopped, adjust for heat)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 1½ cup Water (hot) (use hot water for faster cooking)
• 1 handful Fresh Cilantro (chopped)
• 2½ Tbsp Tomato Ketchup (any brand)
• 1 tsp Sugar (for ketchup balance)
• ½ cup Fresh Cream (Malai) (or heavy cream)
• 1 cup Milk (if cream not available)
• 1 Tbsp Ghee (additional) (added with milk/cream)
• 1¼ cup Thick Sev (prefer thick, crunchy sev; can use thin sev for instant finish)
• ½ tsp Salt (adjust to taste)

Instructions

1. Temper Ghee and Oil

   Heat the heavy‑bottomed kadhai over high flame. Add 1 Tbsp desi ghee and 1 Tbsp neutral oil and let melt together.

   Time: PT2M

   Temperature: high flame

2. Add Cumin and Whole Spices

   Add 1 tsp cumin seeds and let them sizzle, then add the crushed whole spice mix (cardamom, cinnamon, cloves, nutmeg) and stir quickly for a few seconds.

   Time: PT1M

   Temperature: high flame

3. Add Kasuri Methi and Garlic

   Stir in 1 tsp kasuri methi and 2 Tbsp coarsely minced garlic. Sauté on medium flame for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium flame

4. Add Ginger Paste

   Add 1 Tbsp fresh ginger paste and mix well; cook for another 30 seconds.

   Time: PT30S

   Temperature: medium flame

5. Roast Besan

   Add 1 Tbsp gram flour (besan) and stir continuously on medium flame for 1 minute until it turns light golden and releases a nutty aroma.

   Time: PT1M

   Temperature: medium flame

6. Add Grated Onion and Sugar

   Add the grated medium onion and 1 Tbsp sugar. Stir continuously on high flame, allowing the onion to brown quickly without using excess oil.

   Time: PT4M

   Temperature: high flame

7. Add Grated Tomatoes

   Stir in the grated tomatoes (2 medium). Cook on high flame, stirring continuously, until the mixture releases oil and the raw tomato smell disappears.

   Time: PT5M

   Temperature: high flame

8. Spice It Up

   Add 1 tsp Kashmiri red chili powder, ½ tsp turmeric, 1 tsp coriander powder, 1 tsp mint powder (optional), ½ tsp garam masala, ½ tsp Kitchen King masala, and ½ tsp chaat masala. Mix well and cook for 2 minutes.

   Time: PT2M

   Temperature: medium flame

9. Add Tomato Puree and Green Chilies

   Add ½ cup tomato puree and the finely chopped 3 green chilies. Cook for another 2 minutes.

   Time: PT2M

   Temperature: medium flame

10. Add Lemon Juice and Water

    Stir in 1 Tbsp lemon juice and 1½ cup hot water. Bring the gravy to a gentle boil, scraping the bottom to release any stuck bits.

    Time: PT3M

    Temperature: medium flame

11. Season with Salt

    Add ½ tsp salt (adjust to taste) and let the gravy simmer for 3‑4 minutes until the oil separates completely.

    Time: PT4M

    Temperature: medium flame

12. Add Ketchup and Sugar

    Stir in 2½ Tbsp tomato ketchup and 1 tsp sugar. Mix well and cook for 1 minute until the ketchup integrates and the gravy looks glossy.

    Time: PT1M

    Temperature: medium flame

13. Finish with Cream and Ghee

    Reduce heat to low. Add ½ cup fresh cream (or 1 cup milk) and 1 Tbsp ghee. Stir continuously until the ghee separates again and the gravy is rich and velvety.

    Time: PT3M

    Temperature: low flame

14. Add Fresh Herbs and Adjust Consistency

    Add a handful of chopped cilantro and an extra splash of hot water if the gravy is too thick. Simmer for another minute.

    Time: PT1M

    Temperature: low flame

15. Incorporate Sev

    Add 1¼ cup thick sev. If using thick sev, stir on high flame for 1 minute to let it soften slightly and absorb the gravy. If using thin/instant sev, turn off the heat and mix immediately.

    Time: PT2M

    Temperature: high flame

16. Final Taste Check and Serve

    Taste and adjust salt or lemon juice if needed. Serve hot, garnished with extra sev and cilantro if desired.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g