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))
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Sev Tamatar ki Sabzi with Steamed Basmati Rice
Tangy Sev Tamatar sabzi with fluffy rice - a quick, comforting, and perfectly spiced meal for any day!
This marwari dish is perfect for dinner. With 558.5 calories and 10.08g of protein per serving, it's a nutritious choice 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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
