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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.
For 4 servings
Prepare the Tempering (Tadka)
Sauté Aromatics
Cook the Tomato Masala
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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.
This rajasthani recipe takes 30 minutes to prepare and yields 4 servings. At 296.29 calories per serving with 5.15g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Gravy
Assemble and Serve
To make a Jain-friendly version, skip the onion and ginger-garlic paste. You can add a pinch more hing and use grated bottle gourd (lauki) to add body to the gravy.
For a creamier and milder gravy, stir in 2-3 tablespoons of fresh cream or cashew paste at the end, after turning off the heat.
For a smoky, dhaba-style flavor, use the 'dhungar' method. Place a small steel bowl in the center of the finished curry, add a hot piece of charcoal, pour a few drops of ghee over it, and immediately cover the pan for 2-3 minutes to infuse the smoke.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a lower risk of certain chronic diseases.
The use of traditional Indian spices like cumin, coriander, and hing (asafoetida) can aid digestion, reduce bloating, and improve overall gut health.
The sev is made from gram flour (besan), which is derived from chickpeas. This provides a decent amount of plant-based protein, essential for muscle repair and growth.
The key is to add the sev just before you eat. Either add the sev to the entire pot of gravy right before bringing it to the table, or the more traditional way is to place sev in individual bowls and pour the hot gravy over it.
Thick, spicy sev, often called 'Ratlami Sev' or 'Mota Sev', is ideal. It's made from gram flour and has spices like clove and pepper, which adds an extra layer of flavor. Avoid using fine nylon sev as it will dissolve instantly.
Yes, absolutely. For a 'no onion, no garlic' version, simply skip them. The dish will still be delicious, relying on the tanginess of tomatoes and the aroma of other spices like hing and cumin.
It is a moderately healthy dish. The base gravy made from tomatoes and spices is very healthy. However, the sev is deep-fried, which adds a significant amount of fat and calories. It's best enjoyed in moderation as part of a balanced meal.
One serving of Sev Tamatar ki Sabzi contains approximately 270-320 calories, depending on the amount of ghee and the type of sev used. This estimate includes the gravy and a standard portion of sev.
Yes, the tomato gravy can be prepared 1-2 days in advance and stored in an airtight container in the refrigerator. When ready to serve, simply reheat the gravy until it's piping hot and then assemble with fresh sev.