A beloved Gujarati classic featuring a tangy, spicy tomato gravy topped with a generous amount of crispy sev. This quick and easy curry, known as Sev Tameta nu Shaak, comes together in under 30 minutes and is perfect for a weeknight meal.
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Hard-boiled eggs simmered in a rich and aromatic onion-tomato gravy. This comforting North Indian curry is packed with flavor and comes together quickly, perfect for a weeknight dinner with roti or rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(One serving includes 2 hard-boiled eggs and approximately 1 cup of curry.)
Tangy Sev Tamatar with fluffy paratha and an aromatic, protein-packed boiled egg masala. Pure comfort!
This rajasthani dish is perfect for dinner. With 971.32 calories and 30.25g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Coriander Powder
2 cup Water
1 tsp Salt (or to taste)
1 tsp Jaggery (grated, or use sugar)
0.5 tsp Garam Masala
1.5 cup Thick Sev (preferably Ratlami sev, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Tempering (Tadka)
Heat oil in a kadai or deep pan over medium heat. Once hot, add the mustard seeds and allow them to splutter for about 30 seconds.
Add the cumin seeds and hing. Sauté for another 30 seconds until the seeds are fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
2
Cook Tomatoes and Spices
Add the finely chopped tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until they turn soft and mushy.
Add the turmeric powder, red chili powder, and coriander powder. Mix well and continue to cook for 2-3 minutes until the oil begins to separate from the masala.
3
Simmer the Gravy
Pour in 2 cups of water, then add salt and grated jaggery (or sugar). Stir until everything is well combined.
Bring the mixture to a rolling boil, then reduce the heat to low and let it simmer for 5-6 minutes. This allows the flavors to meld and the gravy to thicken slightly.
The final consistency should be a pourable gravy, not too thick or too thin.
4
Garnish and Serve
Turn off the heat. Stir in the garam masala and half of the chopped coriander leaves.
To serve, ladle the hot tomato gravy into serving bowls.
Just before eating, top each bowl generously with the thick sev to ensure it remains crispy. Garnish with the remaining fresh coriander leaves.
Serve immediately with hot rotis, parathas, or theplas.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes to hard-boil them.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel once cool.
Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the gravy's flavor.
Optional but recommended: Heat 1 tsp of oil in a pan. Sauté the boiled eggs with a pinch of turmeric and red chili powder for 2-3 minutes until they are lightly golden. Set aside.
2
Sauté the Aromatics
Heat 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and bay leaf. Allow the cumin to splutter for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn deep golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant, being careful not to burn the spices.
Cook the masala over medium heat for 8-10 minutes, stirring occasionally, until it thickens and oil begins to separate from the sides. This is a crucial step for a flavorful gravy.
4
Simmer the Curry and Finish
Pour in 1.5 cups of hot water and stir well, scraping any bits from the bottom of the pan. Bring the gravy to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
Gently add the prepared hard-boiled eggs to the gravy.
Sprinkle garam masala and crushed kasuri methi over the top. Stir gently to combine.
Cover and simmer for a final 2-3 minutes. Turn off the heat, garnish with fresh coriander leaves, and let it rest for 5 minutes before serving.
