A zesty and quick tomato curry from Rajasthan, where crispy chickpea noodles are dunked into a tangy gravy just before serving. This sabzi comes together in under 30 minutes and is perfect with rotis.
Prep10 min
Cook20 min
Servings4
Serving size: 1 cup
296cal
5gprotein
22gcarbs
22g
Ingredients
100 g Sev (Use thick Ratlami or Bhavnagari sev for best results)
400 g Tomatoes (Pureed (about 4 medium tomatoes))
120 g Onion (Finely chopped (about 1 large onion))
45 g Ghee (Equivalent to 3 tablespoons)
15 g Ginger-Garlic Paste (Equivalent to 1 tablespoon)
10 g Green Chilli (Slit lengthwise (about 2 chillies))
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
Tangy, perfectly spiced Sev Tamatar Sabzi with soft Roti & gut-friendly Chaas. A quick comfort food delight!
This north_indian dish is perfect for dinner. With 582.4200000000001 calories and 16.740000000000002g of protein per serving, it's a high-fiber option for your meal plan.
fat
Turmeric Powder
(Equivalent to 1/2 teaspoon)
5 g Kashmiri Red Chilli Powder (Equivalent to 1 teaspoon, for color and mild heat)
6 g Coriander Powder (Equivalent to 1.5 teaspoons)
2 g Garam Masala (Equivalent to 1/2 teaspoon)
2 g Sugar (Optional, to balance tanginess)
6 g Salt (Equivalent to 1 teaspoon, adjust to taste)
480 ml Water (Equivalent to 2 cups)
10 g Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Tempering (Tadka)
Heat ghee in a kadai or deep pan over medium heat.
Once the ghee is hot, add the cumin seeds and allow them to crackle for about 30 seconds.
Add the hing and sauté for a few seconds until fragrant.
2
Sauté Aromatics
Add the finely chopped onion to the pan.
Sauté for 5-6 minutes, stirring occasionally, until the onions become soft and translucent.
Add the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
3
Cook the Tomato Masala
Pour in the tomato puree. Stir well.
Add the turmeric powder, Kashmiri red chilli powder, coriander powder, and salt.
Mix everything thoroughly and cook the masala on a medium-low flame for 7-8 minutes.
Continue cooking, stirring intermittently, until the masala thickens and you see oil separating from the sides. This step is crucial for a flavorful gravy.
4
Simmer the Gravy
Add 480 ml (2 cups) of water and the optional sugar to the pan.
Stir to combine and bring the gravy to a rolling boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes to allow the flavors to meld together.
Turn off the heat and stir in the garam masala.
5
Assemble and Serve
To serve, place a generous handful of sev in each individual serving bowl.
Pour the hot tomato gravy over the sev.
Garnish with freshly chopped coriander leaves.
Serve immediately with hot phulkas, parathas, or bajra rotis to enjoy the sev while it's still crunchy.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
