sev tameta nu shaak recipe, gujarati sev tamatar sabzi recipe

Sev tameta nu shaak recipe with step by step photos – here’s a quick & easy Gujarati recipe of sev tamatar sabzi. Basically spicy, sweet and tangy tomato curry topped with crisp sev.

I had got a couple of requests to post this recipe. One recipe request was a dhaba style version too. What I am posting now is a homely no onion no garlic version. I will be adding the dhaba style sev tamatar sabzi also in some time. an easy no frills curry recipe that takes about 20 to 25 minutes to prepare.

sev tameta nu shaak recipe

This sev tomato shaak is too good and the sev adds a lot of flavor, taste and texture to the dish. sev are are crisp fried gram flour vermicelli. If you live outside India, you can get them easily in an Indian grocery or sweets shop. You can buy them online too. The variety I added to this shaak or sabzi was slightly thick than the fine sev variety we use for chaat items like sev puri, bhel puri etc. You can use any variety.

sev for sev tameta nu shaak

Sev tameta nu shaak can be served with soft phulkas or chapatis or bajra rotis. Also tastes good with thepla. The shaak will taste nice with bread too.

Few more curry recipes for you!

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

sev tameta nu shaak

5 from 9 votes
Sev tameta nu shaak is a spicy, tangy and sweet tomato curry topped with sev (crisp fried gram flour vermicelli). Easy and quick no onion no garlic recipe.
sev tameta nu shaak recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Course:main course
Cuisine:gujarati
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

  • 1.5 cups chopped tomatoes or about 250 to 275 grams tomatoes
  • 1 teaspoon finely chopped ginger (adrak) - or about ¾ inch ginger, finely chopped
  • 1 green chili (hari mirch) - chopped
  • ¼ teaspoon mustard seeds (rai)
  • ½ teaspoon cumin seeds (jeera)
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder) - to make spicy add ½ teaspoon red chili powder
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ¾ teaspoon sugar or add as required
  • ¾ cup sev or as required
  • ½ cup water or 125 ml water
  • 2 tablespoon chopped coriander (dhania ke patte) for garnish
  • salt as required

INSTRUCTIONS

  • First rinse and then chop the tomatoes, ginger and green chili.
  • Heat oil in a pan. Add mustard seeds and crackle them.
  • Then add cumin seeds and saute till they change color. A few seconds.
  • Then add chopped ginger, green chilies and asafoetida. Stir and saute for 10 to 12 seconds till the raw aroma of ginger goes away.
  • Add the chopped tomatoes.
  • Stir and then add spice powders - turmeric powder, red chili powder, coriander powder and cumin powder.
  • Stir well and saute for a minute. Then add salt and sugar.
  • Stir and saute. You have to stir a few times so that the tomatoes get cooked evenly.
  • Saute till the tomatoes soften.
  • Then add water. Stir very well.
  • Bring the tomato curry to a simmer. Switch off and check the taste. Add more salt and sugar if required. You can make the curry more thick also, if you prefer.
  • When done, pour the tomato curry or sabzi in serving bowl/bowls.
  • Sprinkle sev all over on the serving bowl/bowls.
  • Garnish with coriander leaves and serve the sev tameta nu shaak with phulkas, chapatis or methi thepla or bajra rotis.
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How to make sev tameta nu shaak recipe

1. The recipe contains not many ingredients. Basically chopped tomatoes, ginger and green chilies. Tomatoes form the main base of this curry.

sev tameta nu shaak ingredients

2. Heat oil in a pan. Add ¼ tsp mustard seeds and crackle them.

oil - making sev tameta nu shaak

3. Then add ½ tsp cumin seeds and saute till they change color. A few seconds.

cumin seeds for sev tameta nu shaak

4. Then add 1 tsp finely chopped ginger, ½ tsp green chilies and a pinch of asafoetida. Stir and saute for 10 to 15 seconds till the raw aroma of ginger goes away.

making sev tameta nu shaak

5. Add the 1½ cups chopped tomatoes.

add tomatoes or tameta

6. Stir and then add spice powders – ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder and ½ tsp cumin powder. To make the dish more spicy, you can add up to ½ tsp red chilli powder.

spices for sev tameta nu shaak

7. Stir well and saute for a minute.

making sev tameta nu shaak

8. Then add ¾ tsp sugar and salt as required.

making sev tameta nu shaak recipe

9. Stir and saute. You have to stir a few times so that the tomatoes get cooked evenly.

saute tomatoes or tameta

10. Saute till the tomatoes soften.

sauting tomatoes or tameta

11. Then add ½ cup water.

water for sev tameta nu shaak recipe

12. Stir very well.

water for sev tameta nu shaak recipe

13. Bring the tomato curry to a simmer on a low to medium flame. Switch off and check the taste. Add more salt and sugar if required. You can make the curry more thick too, if you prefer.

simmer sev tameta nu shaak

14. When done, pour the tomato curry or sabzi in serving bowl/bowls.

serving sev tameta nu shaak

15. Sprinkle sev all over on the serving bowl/bowls and serve immediately. Otherwise the sev gets soggy. Add sev just before serving. Since we prefer the crispness of the sev, I have added them while serving. If you want you can add the sev when the tomato gravy is done and cook them for a minute or two.

serving sev tameta nu shaak

16. Garnish with coriander leaves and Serve the sev tameta nu shaak with phulkas, chapatis or thepla or bajra rotis.

sev tamatar recipe

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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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24 comments/reviews

  1. simple and quick recipe.. Thanks5 stars

    • welcome and thanks.

  2. Excellent recipe, made and it tasted awesome Thank you5 stars

  3. I would like to know recepi for mung Dall vada,fairly large ,smooth,soft as sold in Indian take away . One we make at home is generally small and not as soft and tasty as from gujarati take away places like Leicester in UK.
    This recepi is excellent.

  4. not sure if i had posted previously….it came out well. thank you

    • thankyou so much Sabina and you are always welcome 🙂

  5. Made for lunch and we enjoyed it. Thank you very much.

    • welcome Sabina 🙂

  6. Hi Dassna,
    Many thanks for those relishing recipes. I have been waiting for a good pasta sauce/gravy recipe. Just to remind you I have requested this earlier also.

  7. Dear Dassana and Amit,

    I am a big fan of u guys…. I have gone through and tried a few recipes and they are all so easy to follow, and have always received praises from each and every one who have tried the recipes….. Love it…. Thanks guys….5 stars

    • thanks a lot vipul for sharing this positive feedback. glad to know that recipes are turning out good and you are getting appreciation for it. happy cooking.

  8. Hi Dassana, all your recipes are very easy and clear. I tried paneer yesterday and it turned out good.

    • thanks celine for sharing positive feedback on recipes.

  9. it is nice way to teach . Thanks
    yamyyyyyyy3 stars

    • welcome pallavi

  10. Yummy gravy! Can easily gulp additional phulkas with this!!!

    • thanks sundari

  11. Love this one. Haven’t eaten it for a long time now…Mom use to make it a lot for me.

    • thanks harshita

    • Maa to maa hai. God is next to mom

  12. thanks for this recipe…..
    Pls post some recipes of soyabean…

    • welcome suvidha. will add.