Sev Tomato Subzi | Sev Tameta Nu Shaak

Cooking Method ,
Courses ,
Difficulty Intermediate
Prep Time: 30 min Cook Time: 30 min Total Time: 1 hr
Servings 4

A traditional curry from the Rajasthan state of India that is made with Sev (fried Chickpea flour noodles) and Tomatoes with aromatic spices. Best served with Indian Rotis.

  • 2 Medium size Onions – cut into small dices
  • 6 Medium size Tomatoes - cut into small dices
  • 1 teaspoon Mustard seeds
  • 2 teaspoons Cumin seeds
  • 1 teaspoon Red chili powder / Cayenne
  • 1/2 teaspoon Turmeric powder
  • 1/8 teaspoon Hing (Asafoetida) – Add just a small quantity
  • 1 teaspoon Garam masala
  • 1 teaspoon Ginger - garlic paste
  • 1 Green Chili / Serrano pepper - Chopped
  • 1 teaspoon Coriander powder
  • 1 teaspoon Sugar
  • 1/2 teaspoon Salt (adjust to taste)
  • 2 tablespoons Ghee / rarified butter
  • 2 tablespoons Fresh cilantro - chopped
  • 1 cup Thick sev
  • 1 cup Medium/ thin sev
  • 1 cup Water
    1. Keep a thick-bottomed saucepan on the stovetop and adjust the flame to medium heat.
    2. Add ghee. Let the ghee heat and start to simmer (Good test is when you start to see some bubbles – Do not bring it to boil)
    3. Add Mustard seeds and let them sputter
    4. After the mustard seeds have sputtered, reduce the flame to a low level
    5. Add the cumin seeds and stir well for about 10-15 seconds
    6. Now add Ginger-garlic paste and green chilis.
    7. keep stirring. Stirring will ensure that the paste will not stick to the bottom of the pan and avoid burning.
    8. When the raw smell of ginger garlic paste has faded, add the onions (about 1 minute)
    9. Increase the flame to medium and continue to stir until the onions have started to change color and turn semitransparent.
    10. Add tomatoes and continue to stir. After a minute of stirring, add the Hing, red chili powder, turmeric powder, coriander powder, salt and sugar.
    11. Mix well to ensure all the spices have mixed well with the tomatoes.
    12. Reduce the heat and let the mixture continue to boil for a couple of minutes
    13. Add garam masala powder and fresh Cilantro. Stir again.
    14. Add water and mix well. Let the mixture boil for another 7-8 minutes on medium heat.
    15. Check the taste and adjust the spice/salt levels. Stir well.
    16. Add thick sev and give one final stir. Shut off the flame and close the lid on the saucepan.
    17. The subzi is ready to serve after 10 minutes when the sev have soaked up the spicy liquid and softened.

    The “Sev Tomato subzi” is best eaten with Indian breads – traditionally called as “Roti”. The locals prefer to eat this subzi with Bajra (millet) roti coated with a thin layer of ghee. You can also have this subzi with Wheat rotis or Missi (Chickpea+wheat) rotis.

    Garnish with fresh cilantro and thin sev. A side of fresh onions and green chilis will make this dish complete.

  1. Serve the subzi when it is still hot.
  2. If you would like to refrigerate it, do not add the thick sev in the final step as described in the instructions. The sev can get very soggy and may turn into a paste. You can prepare the subzi without sev and store it in the refrigerator for a couple of days. When you are ready to eat, bring the subzi to boil and mix the thick sev. Let them soak in the subzi for at least 5 minutes while the subzi is boiling.
  3. If you are not careful, the subzi can turn very spicy as we have multiple ingredients that add to the spice levels. Green chilis can be very spicy, so add them in small quantities.
Keywords: Indian, subzi, sev, tomato, spicy, tangy, roti, Rajasthan,
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.