Sev Tamatar ki Sabzi
A quick Rajasthani-style tomato curry where tangy tomatoes are cooked with simple spices and finished with crunchy sev. It comes together fast and tastes especially good with roti, paratha, or plain rice.
For 4 servings
- prep · ~10 min
Prep the tomatoes and aromatics.
1.Finely chop the tomatoes and onion.2.Slit the green chilies.3.Grate the ginger and chop the coriander leaves. - temper · ~1 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them crackle for a few seconds.3.Add asafoetida and green chilies.TIPKeep the heat medium so the cumin blooms without burning. - saute · ~5 min
Cook the onion and ginger.
Add the chopped onion and sauté for 3 to 4 minutes until soft and lightly golden. Add the grated ginger and cook for 30 seconds until fragrant.
- saute · ~8 min
Cook the tomatoes with spices.
1.Add the chopped tomatoes and salt, then mix well.2.Add turmeric powder, red chili powder, coriander powder, garam masala, and sugar.3.Cook for 6 to 8 minutes, stirring now and then, until the tomatoes turn soft and pulpy.TIPMash the tomatoes with the back of the spoon as they soften for a smoother gravy. - simmer · ~5 min
Simmer the gravy.
Pour in the water and bring the curry to a gentle simmer. Cook for 4 to 5 minutes so the flavors come together and the gravy lightly thickens.
- mix · ~1 min
Add the sev and finish the sabzi.
Stir in 1 cup sev and simmer for 1 minute so it softens slightly in the gravy. Add lemon juice and mix well.
TIPAdd only part of the sev to the pan if you want some texture left in the finished dish. - garnish · ~1 min
Garnish with coriander leaves and remaining sev.
- serve · ~1 min
Serve hot.
Serve Sev Tamatar ki Sabzi right away with roti, paratha, or plain rice while the top sev still has a little crunch.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe but firm tomatoes so the gravy turns pulpy without tasting flat or watery.
- 2Cook the tomatoes until the oil begins to separate at the edges; that is the best cue the masala is ready.
- 3Add only part of the sev to the pan and reserve the rest for topping if you want contrast in texture.
- 4Keep the simmer gentle after adding water so the tomato gravy thickens without catching at the bottom.
- 5Stir in lemon juice only after turning the heat low or off to keep its fresh tangy note bright.
- 6This sabzi is best served immediately, because the sev continues to soak up gravy and soften as it sits.
- 7If making ahead, prepare the tomato gravy first and mix in sev only just before serving.
Adapt it for your goals.
No-onion
Skip the onion for a lighter, more traditional fast-cooking version where the tomato and sev flavors stand out more clearly.
jainJain
Omit onion and asafoetida if needed, and build flavor with extra ginger, green chili, and coriander for a Jain-friendly adaptation.
spicierSpicier
Use hot sev and increase green chili or red chili powder for a sharper, more fiery Rajasthani-style finish.
garlic versionGarlic-version
Add a little minced garlic with the ginger for a deeper, earthier gravy that pairs especially well with parathas.
Why this is on our healthy list.
Tomato-Rich Dish
This sabzi uses plenty of tomatoes, which contribute natural antioxidants and a bright, fresh base without heavy cream or nuts.
Digestive Spices
Cumin, ginger, asafoetida, and coriander powder add flavor while traditionally helping make a tangy dish feel easier to digest.
Moderate Oil Gravy
The curry gets body mainly from cooked tomatoes and sev, so it stays satisfying without relying on a large amount of oil.
Frequently asked questions
Plain nylon sev or medium sev works best. Nylon sev softens quickly, while medium sev keeps a bit more bite in the gravy.
