Sev Tamatar Ki Sabji

Sev Tamatar Ki Sabji is a simple yet satisfying Indian main course dish that uses a handful of everyday ingredients to create a comforting curry.

• What is ‘Sev’?
• Recipe Highlights
• Ingredients You’ll Need
• How To Make Sev Tamatar Ki Sabji
• Sev Tamatar Ki Sabji

What is ‘Sev’?

Sev, is a popular snack (namkeen) in India made with gram flour. It is often served with a cup of tea as a munching snack across Gujarat, Rajasthan, and Central India.

The vegetarian dishes like sev tamatar ki sabji is commonly prepared in regions where fresh vegetables can be scarce due to the arid climate, showcasing the resourcefulness and creativity inherent in regional cooking.

Sev Tamatar Ki Sabji, is a flavourful tomato curry loaded with thick, spicy, crispy sev – a favourite in Rajasthani and Gujarati households. The simplicity of this sabji recipe makes it accessible, while the robust flavours ensure it remains a favourite across generations.

Recipe Highlights

• nut free
• vegan dish
• easy to cook
• one pot main course
• perfect for hot summer days
• requires a few pantry staples

Ingredients You’ll Need

• Onion and Tomatoes are the base of this curry. Fresh, ripe chopped and blended tomatoes are the star provide a tangy taste and bright colour.
• Sev : Thick, crispy made from chickpea flour (besan), sev adds a delightful flavour and contrast to the tomato gravy.
• Ginger, Garlic, Green Chilli finely chopped instead of paste adds a rustic flavour to the sev tamatar ki sabji.
• Whole Spices : Cumin Seeds (jeera), Black Mustard Seeds (Jeera)
• Spice Powders: Red Chilli Powder (use the one that gives bright colour and spiciness), turmeric powder, asafoetida (hing), and Garam Masala .
• Oil : I use neutral flavour vegetable refined oil for cooking this curry. You can use mustard oil for the sharp and robust flavour or ghee for sweet aroma.
• Fresh coriander leaves add a burst of freshness and colour to the curry.
• Salt and Water

How To Make Sev Tamatar Ki Sabji

Preparing the Ingredients

• Begin by finely chopping the onions, garlic, and ginger. Wash and chop the half of the tomatoes into small pieces and blend the rest into a smooth paste. Keep the sev ready for use.
• Mix red chilli powder and turmeric in ¼ cup of water in a bowl until combined nicely. Keep it aside.

Tempering the Oil

• Heat oil and a tablespoon in a kadhai over medium heat.
• Once hot, add a cumin seeds and mustard seeds. Allow them to sizzle.

Sautéing the Aromatics

• Add the chopped onions, ginger, garlic, and green chilli to the kadhai. Sauté until they turn golden brown. This process takes about 5 -7 minutes over low heat.

Cooking the Tomatoes

• Add the chopped tomatoes to the kadhai along with salt.
• Mix and cook over low heat till tomatoes break down completely.

• Once tomatoes are mushy, add tomato paste, spices dissolved in water and stir well to combine. Cover the pan and let the tomatoes cook down for about 10 minutes, stirring occasionally, until it form a thick, saucy consistency.

Simmering and Seasoning

• Once the tomatoes are cooked down, stir in water and garam masala.
• Let the sabji simmer for another 5 minutes to allow the flavours to meld together. Taste and if required, add more salt or spices.

Adding the Sev

• Just before serving, add a generous handful of sev to the tomato gravy, stirring gently to combine. Be careful not to add the sev too early, as it will lose its crunch.

• Garnish with freshly chopped coriander leaves.

Serving Suggestion

Sev Tamatar Ki Sabji is best served with traditional Indian breads like wheat or bajra roti, gluten free rice roti , phulka or paratha.

If you are planning to serve it in a thali , like an elaborate meal on special occasion, then dishes like Rajasthani Boondi Ki Kadhi , Gatte Ki Sabzi , Lehsun Ki Chutney, Masala Chaas , and Kachumber Salad works well.

More Indian Sabji Recipes

• Arbi Ki Sabji
• Aloo Ki Sabzi
• Gatte Ki Sabzi
• Kathal Ki Sabzi
• Dahi Lauki Ki Sabji
• Kachhe Kele Ki Sabji
• Kamal Kakdi Ki Sabji

Ingredients

• ▢ 2 tablespoon vegetable refined oil
• ▢ 1 medium size onion, finely chopped
• ▢ 4 garlic cloves, minced or crushed
• ▢ 2 green chilli fine chopped
• ▢ 1 inch ginger, finely chopped
• ▢ 1 large size tomato, finely chopped
• ▢ 1 medium size tomato, blended into a paste
• ▢ 1 teaspoon salt or to taste
• ▢ 1 teaspoon red chilli powder (use the one that gives bright colour and spiciness)
• ▢ ½ teaspoon turmeric powder
• ▢ 1 Cup water
• ▢ ½ teaspoon Garam Masala get recipe
• ▢ 1 Cup sev (thick besan sev or Ratlami sev)
• ▢ handful of fresh coriander leaves, chopped

Instructions

• Blend one medium size tomato into a smooth paste.
• Mix red chilli powder and turmeric in ¼ cup of water in a bowl until combined nicely. Keep it aside.
• Heat oil and a tablespoon in a kadhai over medium heat. Once hot, add a cumin seeds and mustard seeds. Allow them to sizzle.
• Add the chopped onions, ginger, garlic, and green chilli to the kadhai. Sauté until they turn golden brown. This process takes about 5 -7 minutes over low heat.
• Add the chopped tomatoes to the kadhai along with salt. Mix and cook over low heat till tomatoes break down completely.
• Once tomatoes are mushy, add tomato paste, spices dissolved in water and stir well to combine. Cover the pan and let the tomatoes cook down for about 10 minutes, stirring occasionally, until it form a thick, saucy consistency.
• Once the tomatoes are cooked down, stir in water and garam masala.
• Let the sabji simmer for another 5 minutes to allow the flavours to meld together. Taste and if required, add more salt or spices.
• Just before serving, add a generous handful of sev to the tomato gravy, stirring gently to combine. Be careful not to add the sev too early, as it will lose its crunch.
• Garnish with freshly chopped coriander leaves.
• Serve Sev Tamatar Ki Sabji warm with phulka.

Recipe Notes:

• This is a spicy curry, hence adjust the number of chillies according to personal taste preference.
• You can use mustard oil for the sharp and robust flavour or ghee for sweet aroma instead of vegetable refined oil.
• The bright red colour of the sabji comes from ripe and juicy tomatoes and the variety of red chilli powder used.
• Add salt cautiously to the gravy because sev also has spices and salt in it.

Nutrition

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Sev Tamatar Ki Sabji

Equipment

• Heavy Bottom Kadhai

Ingredients

• 2 tablespoon vegetable refined oil
• 1 medium size onion, finely chopped
• 4 garlic cloves, minced or crushed
• 2 green chilli fine chopped
• 1 inch ginger, finely chopped
• 1 large size tomato, finely chopped
• 1 medium size tomato, blended into a paste
• 1 teaspoon salt or to taste
• 1 teaspoon red chilli powder (use the one that gives bright colour and spiciness)
• ½ teaspoon turmeric powder
• 1 Cup water
• ½ teaspoon Garam Masala get recipe
• 1 Cup sev (thick besan sev or Ratlami sev)
• handful of fresh coriander leaves, chopped

Instructions

• Blend one medium size tomato into a smooth paste.
• Mix red chilli powder and turmeric in ¼ cup of water in a bowl until combined nicely. Keep it aside.
• Heat oil and a tablespoon in a kadhai over medium heat. Once hot, add a cumin seeds and mustard seeds. Allow them to sizzle.
• Add the chopped onions, ginger, garlic, and green chilli to the kadhai. Sauté until they turn golden brown. This process takes about 5 -7 minutes over low heat.
• Add the chopped tomatoes to the kadhai along with salt. Mix and cook over low heat till tomatoes break down completely.
• Once tomatoes are mushy, add tomato paste, spices dissolved in water and stir well to combine. Cover the pan and let the tomatoes cook down for about 10 minutes, stirring occasionally, until it form a thick, saucy consistency.
• Once the tomatoes are cooked down, stir in water and garam masala.
• Let the sabji simmer for another 5 minutes to allow the flavours to meld together. Taste and if required, add more salt or spices.
• Just before serving, add a generous handful of sev to the tomato gravy, stirring gently to combine. Be careful not to add the sev too early, as it will lose its crunch.
• Garnish with freshly chopped coriander leaves.
• Serve Sev Tamatar Ki Sabji warm with phulka.

Notes

• This is a spicy curry, hence adjust the number of chillies according to personal taste preference.
• You can use mustard oil for the sharp and robust flavour or ghee for sweet aroma instead of vegetable refined oil.
• The bright red colour of the sabji comes from ripe and juicy tomatoes and the variety of red chilli powder used.
• Add salt cautiously to the gravy because sev also has spices and salt in it.

Nutrition

Vietnamese Iced Coffee is a traditional strong brewed coffee served over ice cubes sweetened with thick condensed milk. A true delight for cold coffee lovers.

• About Vietnamese Coffee
• Ingredients You’ll Need
• Vietnamese Coffee Filter
• More Summer Drink Recipes
• Vietnamese Iced Coffee Recipe

About Vietnamese Coffee

Vietnamese Iced Coffee, also called cà phê đá, is a traditional cold coffee made with filter coffee decoction, condensed milk, water, and ice cubes.

Vietnam is the World’s second-largest coffee-producing country. The French Missionaries introduced coffee to Vietnam ever since it became one of the nation’s most cultivated and loved drinks. The country produces dark and robust coffee.

Vietnamese Coffee Does Not Have

• any foam or froth
• any milk or cream
• any syrup or sugar

Ingredients You’ll Need

Only 4 ingredients are required to make Vietnamese iced coffee at home:

• Ground Coffee – You need a strong ground coffee. The one used for making espresso, South Indian filter coffee, or the French Roast is perfect.
• Condensed Milk – Use the thick sweet tinned, condensed milk. Adjust the quantity of condensed milk as per your sweetness preference.
• Water, Ice Cubes
• Vietnamese Coffee Press or Filter

Vietnamese Coffee Filter

A Vietnamese metal drip filter called phin cà phê is used for dripping the coffee decoction into a glass or cup. This coffee decoction forms the base of iced coffee.

First, the base of the coffee filter is filled with ground coffee . Then, the filter is placed on top of a glass.

Hot water is added to this steel filter where it releases drops of coffee decoction drip by drip slowly into the cup or glass.

This finished cup of hot coffee is then poured into a glass full of ice cubes . And then, condensed milk is added to sweeten the coffee.

Here is an excellent recipe video tutorial for Vietnamese Iced Coffee by Todd & Dianne that you can watch.

How to brew coffee without a Vietnamese coffee filter?

• You can brew coffee in a regular stovetop brewer, a traditional South Indian coffee filter, or even a French Press. But make sure to use the freshly brewed coffee for making Vietnamese iced coffee.
• The South Indian coffee filter usually gives a good result as it also works on the exact mechanism as the Vietnamese coffee press.

How to make this coffee with a French press?

• Add 2 tablespoons of medium ground dark roast coffee to your French Press. Add ⅔ cup boiling water to the top. Carefully reinsert the plunger into the pot, stopping just above the water and ground coffee, and let stand for 3 – 4 minutes.
• Once done, press the plunger, strain the coffee and pour it into a glass full of ice cubes. Add condensed milk and stir to mix. Your Vietnamese Coffee is ready.

What is so special about Vietnamese coffee?

Vietnamese Coffee is the new rage among coffee lovers worldwide. It will impress you with its rich, flavourful, and sweet taste. It is very close to espresso in flavour and aroma.

• They use robusta beans that are much more caffeinated than typical coffee beans and taste smooth compared to regular espresso for the way it is brewed slowly, drip by drip.
• The strong taste, a thicker brew, and the addition of condensed milk make Vietnamese coffee special.

During my travel to Singapore and Malaysia , I tried different versions of iced coffee, such as Kopi C or Kopi-C Kosong . And fell in absolute love with Asian-style iced coffee.

More Summer Drink Recipes

• Oreo Frappe
• Mango Iced Tea
• Hibiscus Iced Tea
• Indian Mango Lassi
• Virgin Mango Mojito
• Cafe Style Cold Coffee
• Date Coffee Milkshake

Ingredients

• ▢ 2 tablespoon ground coffee (see notes)
• ▢ 1 tablespoon sweet condensed milk
• ▢ 1 cup boiling hot water
• ▢ ice cubes to serve

Instructions

Bew Coffee:

• Add ground coffee to the base of the coffee filter. Level it using a spoon of press. Coffee should be packed tightly so that water does not seep through easily.
• Place the slotted screen on top of the ground coffee. Press gently to pack coffee tightly.
• Pour hot water over the screen. Place the filter over a cup of glass to collect the coffee decoction. The coffee should seep drip by drip and not too fast.

Make Vietnamese Iced Coffee:

• Pour dripped coffee decoction in a glass.
• Add condensed milk. Stir to combine coffee and condensed milk nicely.
• Add crushed ice cubes and enjoy!

Recipe Notes:

• Coffee: Dark Roast or French Roast works best for making Vietnamese iced coffee. The one used for making espresso, South Indian filter coffee, or the one used in French Press is perfect for this iced coffee. Increase or decrease the amount of coffee or brew time as per your taste preference (how strong or light you like coffee). For me, 1 – 2 tablespoon of coffee yields a good strong brew.
• Condensed Milk: I use tinned Nestle Condensed Milk for this iced coffee. Adjust the amount of condensed milk as per your sweet preference. Usually, ratio os 2:1 is perfect for me . 2 tablespoons of coffee to 1 tablespoon of condensed milk.
• Filter: If you do not have a traditional Vietnamese Coffee Filter, use French Press or South Indian Coffee Filter . The coffee decoction should seep drip by drip and not too fast. The slowly dripped coffee is strong in taste. And that what makes Vietnamese Coffee special.

Nutrition

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