If one dish perfectly embodies Gujarati cuisine's simplicity and bold flavors, it’s Sev Tameta Nu Shaak. This vibrant and comforting Sev Tamatar ki Sabji features ripe, juicy tomatoes simmered with aromatic spices and topped with crunchy sev–fried gram flour noodles, a classic street food staple. Quick to prepare and uses minimal ingredients, it always pleases a crowd.
I grew up enjoying hot puffy rotlis, with this humble and yet delicious sev tameta almost every week. And let me tell you, it has always been a family favorite recipe. This is my mom's recipe, which replicates the Kathiyawadi style of preparation for this sev tameta nu shaak. When I don't have any veggies in the refrigerator, this is my go-to curry to make!
Inaaya, my daughter was 8 months old when she first tasted this curry with roti from my plate. And boy, she loved it is an understatement! Since then, this is her favorite curry, and asks me to make it every week!
Jump to:
- What is Sev Tamatar ki Sabji?
- Why You'll Love This Recipe
- Ingredients To Make This Sev Tameta Nu Shaak
- Substitutions and Alternatives for This Recipe
- Expert Tips to Make This Recipe
- Step By Step Recipe
- Serving Suggestions
- Storage Instructions
- More Recipes You Might Like
- Sev Tameta nu Shaak | Sev Tamatar Ki Sabji
What is Sev Tamatar ki Sabji?
Sev Tamatar ki Sabji or Sev Tameta nu Shaak is a deliciously sweet, tangy, and spicy Gujarati curry recipe. This curry is made with onions and tomatoes cooked with aromatic spices topped with crunchy sev! Since I make this curry for my daughter too, I add plain sev. But, sometimes I make this curry separately for both my husband and I, I add Ratlami Sev.
This sabzi gets ready in under 20 minutes. I am sharing the version where I use onion and garlic. But, you can also make the Jain version of this recipe by just skipping the onion garlic in this recipe.
This recipe is also naturally vegan, and gluten-free. This is also the exact same way how Rajasthani Sev Tamatar ki Sabzi, but they don't add jaggery. I think Sev Tamatar is made a few different ways in India, but the Kathiyawadi and Rajasthani preparation is my favorite.
Why You'll Love This Recipe
- Gets ready in under 20 minutes
- Uses minimal pantry staple ingredients
- Is naturally vegan and gluten-free
- Makes for a perfect meal when paired with rotlis
Ingredients To Make This Sev Tameta Nu Shaak
Peanut Oil - In Gujarati cuisine, we mostly use peanut oil as it adds a deliciously nutty taste to the curry. You can use other oils like avocado oil too.
Onions - It depends on whether you want to add onions or not. This is my mom's restaurant-style version which uses a little bit of finely chopped onions.
Garlic - If you are craving the rich dhaba style sev tameta nu shaak, you cannot skimp on garlic and oil in this recipe. I am using freshly pounded garlic in this recipe.
Tomatoes - I love to use Campari tomatoes to make this recipe because they are beautifully red and juicy.
Spices - We will be using red chili powder, turmeric and coriander and cumin powder (dhanajeeru) for this recipe. Dhanajeeru is very important spice to make this recipe.
Salt - We will be adding salt to balance the sweet, spicy and tangy flavors in this recipe.
Jaggery - You can add a small blob of jaggery as I do. This adds a nice balance, and depth of flavor to the tomatoes we add to the curry.
Water - We will be adding water to the recipe to make some gravy.
Sev - You can use any sev you like. I am using plain sev, as my daughter loves this curry too. But, if you like spice, add ratlami sev, which takes this curry to ultimate deliciousness.
Cilantro - Add finely chopped cilantro in the end for garnish.
Substitutions and Alternatives for This Recipe
I am using onions and garlic for this recipe, but you can skip them to make a Jain version of this Sev Tamatar recipe.
You can also skip onions, but add garlic to make this recipe.
If you don't have tomatoes, you can whisk some yogurt, and add it to the recipe.
For Sev, you can either you thick plain sev or Ratlami sev for a spicier version. Honestly, I love the Ratlami Sev version.
You can also add a few curry leaves to the tempering for this recipe for its beautiful aroma.
Expert Tips to Make This Recipe
- For an authentic taste, use peanut oil for this recipe, and for a dhaba-style curry, don't skimp on oil.
- Add onions and garlic and saute them until the onions softens and oil starts to separate.
- Use ripe, red juicy tomatoes. They will add so much flavor to this recipe. I prefer to use Campari tomatoes for this recipe.
- Use Ratlami sev to make this curry if you can tolerate spice.
- Always add sev just before serving to retain its crispiness.
Step By Step Recipe
Add 1 tablespoon peanut oil in a pan. Let it heat up. Once hot, add half a teaspoon of cumin seeds and let them splutter.
Then add ¼th cup of onions and 1 tablespoon minced garlic. Cook the onions until soften, and garlic is aromatic.
Add salt to make sure the onions cook quickly and evenly.
Now add 2 medium-sized, about 1 cup of finely chopped tomatoes. Add ¼ teaspoon of turmeric, 1 teaspoon of red chili powder, and 1 teaspoon of coriander-cumin powder (dhanajeeru). Mix well.
Cook until it starts to simmer and add a tablespoon of jaggery.
Cook until it starts to simmer and add a tablespoon of jaggery.
Add a cup of water and bring it to a simmer. Once the gravy thickens, add 1 cup of sev.
Mix well, and add finely chopped cilantro for garnish.
Serving Suggestions
Pair Sev Tameta Nu Shaak with soft, warm rotis or phulkas for a comforting and wholesome meal.
Serve it alongside hearty millet rotlas for a rustic, nutritious, and satisfying meal
Serve it alongside sweet and tangy Gujarati kadhi for a balanced and traditional meal combination. Pair it with a simple khichdi for a comforting and homely dinner.
Storage Instructions
Store the curry in an airtight container. I recommend you add sev only when you are ready to serve, so the sev doesn't get mushy.
More Recipes You Might Like
Sev Tameta nu Shaak | Sev Tamatar Ki Sabji
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Equipment
- 1 Frying Pan
Ingredients
- 1 Tablespoon Peanut Oil
- ½ Teaspoon Cumin Seeds
- ¼ Cup Onions Finely Chopped
- 1 Tablespoon Garlic Minced
- 1 Teaspoon Salt
- 1 Cup Tomatoes Finely Chopped
- 1 Teaspoon Red Chili Powder
- ¼ Teaspoon Turmeric
- 1 Teaspoon Coriander - Cumin Powder Dhanajeeru
- 1 Tablespoon Jaggery
- 1 Cup Water
- 1 Tablespoon Cilantro Finely chopped
Instructions
- Add 1 tablespoon peanut oil in a pan. Let it heat up. Once hot, add half a teaspoon of cumin seeds and let them splutter.
- Then add ¼th cup of onions and 1 tablespoon minced garlic. Cook the onions until soften, and garlic is aromatic.
- Add salt to make sure the onions cook quickly and evenly.
- Now add 2 medium-sized, about 1 cup of finely chopped tomatoes. Add ¼ teaspoon of turmeric, 1 teaspoon of red chili powder, and 1 teaspoon of coriander-cumin powder (dhanajeeru). Mix well.
- Cook until it starts to simmer and add a tablespoon of jaggery.
- Cook until it starts to simmer and add a tablespoon of jaggery.
- Add a cup of water and bring it to a simmer. Once the gravy thickens, add 1 cup of sev.
- Mix well, and add finely chopped cilantro for garnish.
Notes
- For an authentic taste, use peanut oil for this recipe, and for a dhaba-style curry, don't skimp on oil.
- Add onions and garlic and saute them until the onions softens and oil starts to separate.
- Use ripe, red juicy tomatoes. They will add so much flavor to this recipe. I prefer to use Campari tomatoes for this recipe.
- Use Ratlami sev to make this curry if you can tolerate spice.
- Always add sev just before serving to retain its crispiness.
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