When it comes to quick and comforting Indian meals, Sev Tamatar ki Sabji is a true lifesaver. This traditional Gujarati-style curry is made with a spicy tomato gravy and crunchy thick sev (Bhavnagri gathiya), making it both hearty and incredibly flavorful.
This dish is especially popular during the monsoon season, when fresh vegetables can be expensive or unavailable. On days when you open the fridge and don’t know what to cook, this simple yet satisfying curry comes to the rescue. It uses pantry staples, comes together in under 30 minutes, and tastes absolutely delicious with roti, paratha, or even plain rice.
Let’s get started with this easy, spicy, and comforting Sev Tamatar Sabji.
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Ingredients
- Thick Sev / Bhavnagri Gathiya – 1 cup
- Oil – 2 tablespoons
- Cumin seeds – 1 teaspoon
- Bay leaf – 1
- Cinnamon stick – 1 small piece
- Clove – 1
- Dry red chili – 1
- Chopped ginger – 1 tablespoon
- Chopped garlic – 1 tablespoon
- Finely chopped onions – 2 medium
- Finely chopped tomatoes – 3 medium
- Chopped green chilies – 2
- Turmeric powder – ¼ teaspoon
- Red chili powder – 1½ teaspoons (adjust to taste)
- Coriander powder – ½ teaspoon
- Garam masala powder – ¼ teaspoon
- Salt – to taste
- Water – as required
- Fresh coriander leaves – for garnish
- Lemon slices – for serving (optional)
Method
- Heat a pan or kadai over medium heat and add 2 tablespoons of oil. Once the oil is hot, add cumin seeds and let them crackle.
Now add the bay leaf, clove, dry red chili, and cinnamon stick. Sauté for a few seconds until aromatic.
Add chopped ginger and garlic. Fry them well until the garlic turns light golden and releases a nice aroma.
Add finely chopped onions and green chilies. Sauté continuously until the onions turn soft and golden brown. You can also use onion paste if you prefer a smoother gravy.
Lower the flame slightly and add turmeric powder, red chili powder, and coriander powder. Sauté the spices for 10–15 seconds to avoid burning.
Add the chopped tomatoes and salt to taste. Mix well and cook until the tomatoes soften completely and oil starts separating from the masala. This step is important for a rich, flavorful gravy and may take 7–10 minutes.
- Once the masala is well cooked, add water according to your desired gravy consistency. Mix well
Add a little chopped fresh coriander for extra flavor. Increase the heat and bring the gravy to a boil. Cover with a lid and let it simmer for 4–5 minutes.
Remove the lid and add garam masala powder. Stir well.
Now add 1 cup of thick sev or Bhavnagri gathiya. You can also use spicy gathiya if you like extra heat. Mix gently and turn off the flame immediately to prevent the sev from becoming too soft.
Garnish with freshly chopped coriander leaves. Serve hot with a lemon slice on top and squeeze some lemon juice just before eating for a burst of freshness.
- Serve hot with phulka, roti, paratha, or thepla
- Pairs beautifully with steamed rice and a side of curd
- A perfect comfort meal for rainy days
Tips & Tricks for Perfect Sev Tamatar Sabji
- Use thick sev or gathiya only: Thin sev will dissolve quickly and turn mushy.
- Add sev at the very end and switch off the gas immediately to maintain a slight crunch.
- For a less spicy version, reduce the red chili powder or use mild gathiya.
- If tomatoes are too sour, a pinch of sugar can balance the flavors.
- This sabji tastes best when served immediately after adding sev.
