Sev Tamatar
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.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Tempering (Tadka)
- b.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.
- c.Add the cumin seeds and hing. Sauté for another 30 seconds until the seeds are fragrant.
- d.Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- e.Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
- 2
Step 2
- a.Cook Tomatoes and Spices
- b.Add the finely chopped tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until they turn soft and mushy.
- c.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
Step 3
- a.Simmer the Gravy
- b.Pour in 2 cups of water, then add salt and grated jaggery (or sugar). Stir until everything is well combined.
- c.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.
- d.The final consistency should be a pourable gravy, not too thick or too thin.
- 4
Step 4
- a.Garnish and Serve
- b.Turn off the heat. Stir in the garam masala and half of the chopped coriander leaves.
- c.To serve, ladle the hot tomato gravy into serving bowls.
- d.Just before eating, top each bowl generously with the thick sev to ensure it remains crispy. Garnish with the remaining fresh coriander leaves.
- e.Serve immediately with hot rotis, parathas, or theplas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always add sev just before serving. If added earlier, it will become soggy and absorb all the gravy, ruining the texture.
- 2Use ripe, red tomatoes for the best tangy and slightly sweet flavor profile.
- 3For a smoother gravy, you can use tomato puree (about 1.5 cups) instead of chopped tomatoes.
- 4Adjust the amount of water to achieve your desired gravy consistency. Add less for a thicker gravy and more for a thinner one.
- 5The small amount of jaggery or sugar is crucial to balance the tanginess of the tomatoes; don't skip it.
- 6The gravy can be made ahead and refrigerated for up to 3 days. Reheat and top with fresh sev before serving.
Adapt it for your goals.
Jain Version (No Onion/Garlic)
Omit the onion and ginger-garlic paste. Increase the amount of hing slightly and proceed with the recipe. You can also add a pinch of dried mango powder (amchur) for extra tang.
Punjabi StylePunjabi Style
For a richer, creamier gravy, add 2 tablespoons of cashew paste or heavy cream along with the water in Step 3. Garnish with a dollop of cream.
With VegetablesWith Vegetables
Add vegetables like green peas or diced bell peppers along with the onions to make the dish more nutritious and hearty.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder. You can also use a spicier variety of sev, like Ratlami sev, for an extra kick.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage caused by free radicals and supports overall cardiovascular health.
Aids Digestion
Spices like cumin, coriander, and hing (asafoetida) are traditionally known to stimulate digestive enzymes, promoting better gut health and helping to reduce bloating and indigestion.
Immunity Support
The inclusion of turmeric, ginger, and garlic provides anti-inflammatory and anti-bacterial properties that can help strengthen the body's immune response.
Frequently asked questions
One serving of Sev Tamatar contains approximately 300-350 calories. The majority of the calories come from the deep-fried sev and the oil used in the gravy.