Loading...
A unique and hearty combination of spicy, tangy Rajasthani sev tamatar curry topped with fluffy, savory Indian scrambled eggs. This protein-packed dish is perfect with hot rotis for a quick and satisfying meal.
For 4 servings
Prepare the Sev Tamatar Gravy
Prepare the Egg Bhurji
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A unique and hearty combination of spicy, tangy Rajasthani sev tamatar curry topped with fluffy, savory Indian scrambled eggs. This protein-packed dish is perfect with hot rotis for a quick and satisfying meal.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 536.79 calories per serving with 17.47g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Assemble and Serve
Replace the eggs with crumbled firm tofu or paneer to make a delicious tofu/paneer bhurji. Use a neutral vegetable oil instead of ghee.
To make a Jain version of the sev tamatar sabzi, omit the onions, ginger, and garlic. You can use grated cabbage or raw banana in the tempering for texture.
Increase the number of green chilies or add a pinch of a hotter red chili powder along with the Kashmiri variety for extra heat.
Stir in 2 tablespoons of full-fat cream (malai) or cashew paste into the gravy just before adding the garam masala for a richer, restaurant-style finish.
Eggs are a complete protein source, containing all nine essential amino acids. This dish provides a substantial protein boost, crucial for muscle repair, immune function, and satiety.
Tomatoes are packed with lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers. Cooking tomatoes, as in this gravy, increases the bioavailability of lycopene.
The combination of high-quality protein and fats from eggs and ghee, along with carbohydrates from the sev, provides a balanced source of energy that keeps you feeling full and energized for longer.
It's a balanced dish. The eggs provide high-quality protein, and tomatoes are rich in antioxidants like lycopene. However, the sev is a fried component, and the dish uses a moderate amount of ghee, so it should be enjoyed in moderation as part of a balanced diet.
A single serving of this dish contains approximately 460-500 calories, depending on the type of sev and amount of ghee used. This makes it a substantial and filling main course.
Thick, spicy sev like Ratlami, Ujjaini, or Laung sev works best. These varieties hold their shape in the gravy without dissolving immediately, providing a pleasant texture. Avoid thin nylon sev.
Yes. To make it vegan, replace the ghee with a neutral oil like sunflower or canola oil. For the topping, substitute the egg bhurji with a scramble made from firm tofu or crumbled paneer (for a vegetarian version).
It is best to store the tomato gravy and the egg bhurji in separate airtight containers in the refrigerator for up to 2 days. Do not add the sev to the gravy before storing. Reheat the gravy, add fresh sev, and top with reheated bhurji before serving.
Absolutely. You can make the tomato gravy and the egg bhurji a day ahead and store them separately in the fridge. This makes for a very quick meal when you're ready to eat.