How to Make Dhaba Style Sev-Tamatar Sabzi – Quick Indian Curry

How to Make Dhaba Style Sev: Tired of boring veggies? Try this Dhaba style sev-tomato ki sabzi – a spicy, tangy, and easy-to-make curry that will leave you licking your fingers!

Dhaba style sev-tomato ki sabzi will make you lick your fingers; the method of making it is very simple. If you are bored of eating the same vegetables every day and want to try something spicy, tasty, and new, then this Dhaba style sev-tomato ki sabzi is for you. Yes, its taste is so amazing that everyone will be forced to lick their fingers, and the special thing is that it is not difficult to make. Come, learn the quick recipe to make this tasty vegetable.

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Ingredients: How to Make Dhaba Style Sev

1. Sev: 1 cup (thick ones, used in namkeen)
2. Tomatoes: 3-4 medium-sized (finely chopped or pureed)
3. Onion: 1 large (finely chopped)
4. Ginger-garlic paste: 1 tsp
5. Green chillies: 1-2 (finely chopped, according to taste)
6. Oil: 2-3 tbsp
7. Asafoetida: a pinch
8. Cumin seeds: 1/2 tsp
9. Turmeric powder: 1/2 tsp
10. Coriander powder: 1 tsp
11. Red chilli powder: 1/2 tsp (according to taste)
12. Garam masala: 1/2 tsp
13. Salt: according to taste
14. Coriander leaves: finely chopped (for garnishing)
15. Water: 1-1.5 cups (as required)

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Method:

1. First of all, prepare all the onions, tomatoes, ginger-garlic, and green chillies. If you are using tomato puree, then prepare that too.
2. After this, heat the oil in a pan. When the oil is hot, add asafoetida and cumin seeds to it. Add the finely chopped onions and cook until golden, when the cumin seeds begin to crackle.
3. Now add ginger-garlic paste and green chilies and fry for a minute. After this, add turmeric powder, coriander powder, and red chili powder.
4. Fry the spices on a low flame for a few seconds so that their raw smell goes away.
5. Then, immediately add chopped tomatoes or tomato puree and salt to it.
6. Mix well and cover, and cook on a low flame till the tomatoes become soft and the oil starts separating. Just keep stirring it in between.
7. Then, when the tomatoes are cooked well, add water to them. You can keep the consistency of the gravy as per your choice.
8. Next, bring it to a boil, then lower the heat and stir in the sev. Then mix well and keep in mind that after adding sev, do not cook it for too long, otherwise the sev will become very soft.
9. Just add garam masala in the end and mix well. After that, switch off the flame, add some green coriander, and serve hot