Gujarati Sev tomato sabzi | Sev tameta nu shaak | Sev Tamatar ki sabzi with step by step instructions

This vegan and gluten-free Gujarati Sev tomato sabzi also known as sev tameta nu shaak is a very famous main course, lunch recipe. It’s a sweet and sour, spicy, tomato based curry made using tomatoes, onion, garlic and basic Indian spices.

In the last, namkeen sev is added while serving the curry so that it doesn’t turn soggy. Serve this with Jowar Roti or rice roti.

Similarly Sindhi sev barfi/Singar ji mithai is a popular Sindhi mithai recipe that uses unsalted sev.

Khandvi in microwave in 7 minutes, Lilva kachori/ fresh toovar kachori, Oats dalia vegetables muthia and Kaju karela no onion no garlic recipes are my favourites from Gujarati cuisine.

Gujarati Sev tomato sabzi, quick and easy recipe

This Gujarati sev tamatar ki sabzi gets ready in under 20 minutes with easy to find ingredients from the kitchen pantry. This recipe is nut free, one pot dish, perfect for hot summer days and requires a few pantry staples

The intresting part that when we get bored of regular lunch recipes, our first choice is always this Sev Tamatar ki sabzi as this gets ready under 20 minutes.

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Gujarati Sev tomato sabzi

This vegan and gluten-free Gujarati Sev tomato sabzi also known as sev tameta nu shaak is a very famous main course, lunch recipe. It's a sweet and sour, spicy, tomato based curry made using tomatoes, onion, garlic and basic Indian spices.

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Main course, Lunch

Cuisine: Indian, Gujarati

Keyword: Gujarati Sev tomato sabzi, sev ki Sabji, sev tameta nu shaak

Servings: 4

Author: Lata Lala

Ingredients

• 2 tbsp Oil
• 1/2 tsp Rai Mustard Seeds
• 1 tsp Jeera cumin seeds
• 1/4 tsp Hing asafoetida
• 2 Whole red chillies
• 2 Onions chopped finely
• 2 Chopped Green Chili
• 1 tbsp Chopped Garlic
• 1 tbsp Chopped Ginger
• 4 Chopped Tomato
• 1 tsp Salt
• 2 Grated tomato

For making spice paste

• 1/2 tsp Turmeric
• 1 tbsp Kashmiri Red Chili Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder

Other ingredients

• 2 tbsp Greek yogurt
• 1 tsp Kasoori Methi
• 1 tsp Sugar
• 2 tsp Chopped Coriander
• 2 cups warm water
• 1/2 tsp Garam Masala
• 1 cup Gram Flour sev

Instructions

• Heat oil in a thick bottom pan/kadai and add mustard seeds. Once it splutter,  then add cumin seeds.
• As the cumin sizzles & browns, add whole red chillies, asafoetida and saute for a minute.
• Next, add in the onions, saute on medium heat till it softens and starts turning golden brown. Add garlic, ginger and green chillies.
• Now instead of adding spices directly to the onions, we will do a small step by diluting them separately in water first.

For making spice paste

• For that, in a small bowl add turmeric powder, Kashmiri Red chilli powder,  dhania powder and jeera powder. Add enough water to make a paste.

For making tomato gravy

• Add this paste to onions and saute till it's incorporated well. Once done, add chopped tomatoes, salt and cover with a lid to soften.
• Lower the flame and let it cook. Next, add tomato puree and cook well. While simmering, mash  tomatoes with the back of the spoon
• Open the lid and add 1/2 cup of water to reduce the temperature of the gravy. Switch off the flame. Add Greekyogurt and gently stir this.
• This step is crucial as when yogurt/curd is added the temperature should be the lowest otherwise the yogurt/curd would split.
• Switch on the flame again, simmer on medium heat for 5 more minutes. Add Garam masala powder, kasuri methi and sugar to balance the flavors.
• Stir well and add warm water to adjust the consistency of the gravy. It should neither be too thick nor very runny, as adding the Sev/Gaathiya will also dry up the sabzi.
• Check seasoning, then switch off the flame. Garnish with chopped coriander leaves.
• When serving add the Sev/Gaathiya  or else the sabzi will become soggy.
• This sabzi goes very well with chapatis, phulkas, parathas, bhakri, rotla, Methi thepla/Gujarati fenugreek flatbread , khichdi and even with Steamed rice.

Notes

1. We like using non-spicy Sev/Gaathiya in this sabzi. But you may use the spicy sev if you like.

2. This sabzi can be made without using onion and garlic. You may omit this step.

3. You may use regular curd instead of Greek yogurt but then the recipe won't be vegan.

4. The best part, you can make the tomato gravy beforehand and just before serving, heat the tomato gravy and then add in the Sev/Gaathiya.

5. The amount of sugar/jaggery depends on the sourness of the tomatoes and also as per your liking.

Step by step instructions and pictorial presentation to make Gujarati sev tomato sabzi

Heat oil in a thick bottom pan/kadai and add mustard seeds. Once it splutter, then add cumin seeds.

As the cumin sizzles & browns, add whole red chillies, asafoetida and saute for a minute.

Next, add in the onions, saute on medium heat till it softens and starts turning golden brown. Add garlic, ginger and green chillies.

Now instead of adding spices directly to the onions, we will do a small step by diluting them separately in water first.

For that, in a small bowl add turmeric powder, Kashmiri Red chilli powder,  dhania powder and jeera powder. Add enough water to make a paste.

Add this paste to onions and saute till it’s incorporated well. Once done, add chopped tomatoes, salt and cover with a lid to soften.

Lower the flame and let it cook. Next, add tomato puree and cook well. While simmering, mash  tomatoes with the back of the spoon

Open the lid and add 1/2 cup of water to reduce the temperature of the gravy. Switch off the flame. Add Greek yogurt and gently stir this.

This step is crucial as when yogurt/curd is added the temperature should be the lowest otherwise the yogurt/curd would split.

Switch on the flame again, simmer on medium heat for 5 more minutes. Add Garam masala powder, kasuri methi and sugar to balance the flavors.

Stir well and add warm water to adjust the consistency of the gravy. It should neither be too thick nor very runny, as adding the Sev/Gaathiya will also dry up the sabzi.

Check seasoning, then switch off the flame. Garnish with chopped coriander leaves.

When serving add the Sev/Gaathiya  or else the sabzi will become soggy.

TThis sabzi goes very well with chapatis, phulkas, parathas, bhakri, rotla, Methi thepla/Gujarati fenugreek flatbread , khichdi and even with Steamed rice.

Top Tips

1. We like using non-spicy Sev/Gaathiya in this sabzi. But you may use the spicy sev if you like.

2. This sabzi can be made without using onion and garlic. You may omit this step.

3. You may use regular curd instead of Greek yogurt but then the recipe won’t be vegan.

4. The best part, you can make the tomato gravy beforehand and just before serving, heat the tomato gravy and then add in the Sev/Gaathiya.

5. The amount of sugar/jaggery depends on the sourness of the tomatoes and also as per your liking.

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