Sev Tamatar ki Sabji
Sev Tamatar ki Sabji is a easy Indian recipe that serves 4. 250 calories per serving. Recipe by Shweta's Kitchen on YouTube.
Prep: 15 min | Cook: 41 min | Total: 1 hr 6 min
Cost: $4.36 total, $1.09 per serving
Ingredients
- 3 medium Tomatoes (fresh, ripe, cut into small pieces)
- 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)
- 1 tsp Coriander Powder
- 0.5 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to heat preference)
- 3 tbsp Water (for spice paste)
- 2 tbsp Vegetable Oil (neutral oil)
- 1.5 tbsp Ghee
- 1 tsp Cumin Seeds
- 0.5 tsp Mustard Seeds
- 1 clove Garlic (crushed or fine paste)
- 1 tsp Ginger Paste
- 0.25 tsp Asafoetida (Hing)
- 8 pieces Curry Leaves (fresh)
- 2 medium Onion (thinly sliced)
- 2 tbsp Tomato Puree (store‑bought or blended fresh tomatoes)
- 1 tbsp Salt
- 350 ml Water (approximately 1.5 glasses)
- 0.25 cup Plain Yogurt (regular, not sour)
- 1 tsp Sugar (optional, balances acidity)
- 0.5 tsp Garam Masala
- 1 pinch Kasuri Methi (dry fenugreek leaves)
- 1 cup Thick Sev (crunchy chickpea noodles)
- 2 tbsp Fresh Coriander Leaves (chopped for garnish)
Instructions
Prepare Tomatoes and Onions
Wash 3 medium tomatoes and cut them into small bite‑size pieces. Peel and thinly slice 2 medium onions.
Time: PT5M
Make Dry Spice Paste
In a mixing bowl combine 0.5 tsp roasted cumin powder, 1 tsp coriander powder, 0.5 tsp turmeric powder, 1 tsp red chili powder and 3 tbsp water. Stir to form a smooth paste.
Time: PT5M
Heat Oil and Ghee
Place the deep skillet on medium flame. Add 2 tbsp oil and 1.5 tbsp ghee and let melt.
Time: PT2M
Temper Spices
Add 1 tsp cumin seeds and 0.5 tsp mustard seeds. When they start to crackle, add the crushed garlic clove, 1 tsp ginger paste, 0.25 tsp asafoetida and the curry leaves. Stir for 1 minute.
Time: PT1M
Fry Onions
Add the sliced onions to the pan. Fry, stirring occasionally, until they turn deep golden brown.
Time: PT8M
Cook Spice Paste
Add the prepared spice paste to the onions. Fry for about 3 minutes until the raw aroma disappears.
Time: PT3M
Add Water and Simmer
Pour in 1/4 cup (60 ml) water, stir and let the mixture cook for 3 minutes.
Time: PT3M
Incorporate Tomato Puree
Add 2 tbsp tomato puree. Cook, stirring, until the oil begins to separate from the masala (about 5 minutes).
Time: PT5M
Add Fresh Tomatoes
Stir in the chopped tomatoes and cook for 2 minutes.
Time: PT2M
Build the Gravy
Add 1 tbsp salt, 350 ml water and bring to a gentle boil. Reduce heat to low.
Time: PT5M
Finish with Yogurt and Spices
Whisk 0.25 cup plain yogurt until smooth and slowly stir it into the simmering gravy. Add 1 tsp sugar (optional), 0.5 tsp garam masala and a pinch of kasuri methi. Cook until the tomatoes soften and the gravy thickens, about 10 minutes.
Time: PT10M
Add Sev and Garnish
Turn off the flame. Add 1 cup thick sev and gently mix so the sev is coated but does not become soggy. Sprinkle chopped fresh coriander leaves on top.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 5g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten-Free (if using chickpea sev), Contains Dairy
Allergens: Gluten (if sev contains wheat), Dairy
Ingredient Substitutions
- Instead of Tomatoes: Canned diced tomatoes
- Instead of Roasted Cumin Powder: Regular cumin powder
- Instead of Red Chili Powder: Paprika (milder)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Ghee: Unsalted butter
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Ginger Paste: Fresh grated ginger (1 tsp)
- Instead of Curry Leaves: Dried curry leaves (1 tsp)
- Instead of Tomato Puree: Fresh blended tomatoes
- Instead of Plain Yogurt: Greek yogurt (unsweetened)
- Instead of Sugar: Honey (½ tsp)
- Instead of Kasuri Methi: Fenugreek leaves (fresh, 1 tsp)
- Instead of Thick Sev: Thin sev (will be less crunchy)
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Measuring Cup
- Deep Skillet or Pan
- Wooden Spoon or Spatula
- Blender or Mortar‑Pestle
- Stove
Critical Steps — Do Not Skip
- Fry onions until deep golden brown.
- Cook spice paste until raw aroma disappears.
- Cook until oil separates from the masala.
- Temper yogurt to avoid curdling.
- Add sev at the very end to retain crunch.
Chef Tips from the Video
- Use roasted cumin powder for a deeper, smoky flavor.
- A pinch of sugar balances the acidity of tomatoes.
- Thick sev retains crunch better than thin sev in gravy.
Troubleshooting
Gravy is too thick.
Add a little more water, 1‑2 tbsp at a time, and simmer gently.
Oil does not separate from the masala.
Cook the tomato puree a few minutes longer on medium heat; the moisture will evaporate and oil will surface.
Sev becomes soggy.
Add sev only after turning off the heat and serve immediately.
Storage
Refrigerator: Store gravy separate from sev in airtight containers for up to 2 days. Add fresh sev before reheating.
Freezer: Not recommended; texture of sev degrades.
Room temperature: Can sit at room temperature for up to 1 hour, but best served hot.
Make-Ahead Tips
- Prepare the dry spice paste a day ahead and refrigerate.
- Gravy (without sev) can be cooked fully and stored; reheat and add sev just before serving.
- Chop vegetables and store in airtight containers.
Frequently Asked Questions
What is the cultural significance and history of Sev Tomato Sabzi in Indian cuisine?
Sev Tomato Sabzi is a popular North Indian home‑cooked side dish that blends the tangy taste of tomatoes with the crunch of sev, a snack originally made from chickpea flour. It reflects the Indian love for combining textures and is often served during everyday meals and festive occasions.
What are the traditional regional variations of Sev Tomato Sabzi in Indian cuisine?
In Gujarat, the dish may use sweeter tomatoes and a touch of jaggery, while in Punjab the gravy is richer with added cream. Some South Indian versions replace sev with roasted lentil noodles (pappadum) for a different crunch.
How is Sev Tomato Sabzi traditionally served in Indian households?
It is typically served hot as a side dish alongside roti, paratha, or plain rice. A dollop of fresh coriander and a squeeze of lemon are common garnishes that brighten the flavor.
During which Indian celebrations is Sev Tomato Sabzi commonly prepared?
While not a ritual dish, it appears frequently during family gatherings, weekend lunches, and festivals like Navratri when quick, vegetarian dishes are favored.
What makes Sev Tomato Sabzi special or unique in Indian cuisine?
The unique combination of a smooth tomato gravy with the crunchy, fried sev creates a contrast of textures rarely found together, making it a crowd‑pleasing comfort food.
What are the authentic traditional ingredients for Sev Tomato Sabzi versus acceptable substitutes?
Authentic ingredients include thick chickpea sev, fresh tomatoes, roasted cumin powder, and plain yogurt. Substitutes can be wheat‑based sev, canned tomato puree, or Greek yogurt, though they slightly alter texture and flavor.
What other Indian dishes pair well with Sev Tomato Sabzi?
It pairs nicely with buttery dal, paneer butter masala, or simple jeera rice. A side of pickles or raita balances the spiciness.
What are the most common mistakes to avoid when making Sev Tomato Sabzi at home?
Common errors include over‑cooking the onions (they can turn bitter), adding sev too early so it becomes soggy, and not tempering the yogurt which can cause curdling. Follow the timing steps closely for best results.
Why does this Sev Tomato Sabzi recipe use roasted cumin powder instead of regular cumin?
Roasted cumin powder adds a deeper, smoky aroma that mimics the flavor profile of restaurant‑style gravies, whereas regular cumin is milder and less aromatic.
What does the YouTube channel Shweta's Kitchen specialize in?
The YouTube channel Shweta's Kitchen specializes in easy, home‑cooked Indian recipes that focus on quick preparation, authentic flavors, and step‑by‑step guidance for everyday cooks.
How does the YouTube channel Shweta's Kitchen's approach to Indian cooking differ from other Indian cooking channels?
Shweta's Kitchen emphasizes minimal ingredient lists, fast cooking techniques, and clear visual cues, making traditional Indian dishes accessible for beginners, whereas many other channels focus on elaborate preparations or regional specialties.
Last updated: August 14, 2026
