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.
Nutrition
Serving: 1Serving | Calories: 130kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1217mg | Potassium: 358mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2702IU | Vitamin C: 29mg | Calcium: 59mg | Iron: 2mg