Sev Tamatar ki Sabji

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

1. 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

2. 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

3. 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

4. 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

5. Fry Onions

   Add the sliced onions to the pan. Fry, stirring occasionally, until they turn deep golden brown.

   Time: PT8M

6. Cook Spice Paste

   Add the prepared spice paste to the onions. Fry for about 3 minutes until the raw aroma disappears.

   Time: PT3M

7. Add Water and Simmer

   Pour in 1/4 cup (60 ml) water, stir and let the mixture cook for 3 minutes.

   Time: PT3M

8. Incorporate Tomato Puree

   Add 2 tbsp tomato puree. Cook, stirring, until the oil begins to separate from the masala (about 5 minutes).

   Time: PT5M

9. Add Fresh Tomatoes

   Stir in the chopped tomatoes and cook for 2 minutes.

   Time: PT2M

10. Build the Gravy

    Add 1 tbsp salt, 350 ml water and bring to a gentle boil. Reduce heat to low.

    Time: PT5M

11. 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

12. 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