“Sev Tameta Nu Shaak Recipe: 5 Simple Steps to Make Spicy Gujarati Favorite”

Sev Tameta: A tangy and spicy tomato curry topped with crispy sev — a comforting, quick Gujarati dish ready in just 20 minutes!

Craving something tangy and comforting? Try this Gujarati Sev Tameta Nu Shaak — a spicy tomato curry topped with crispy sev, ready in just 20 minutes. Perfect with roti or thepla!

🍅 Ingredients (Table format):

👨‍🍳 Recipe (5 Easy Steps):

1. Temper Spices – Heat oil, add mustard seeds, cumin, hing, green chilies, and ginger paste.
2. Cook Tomatoes – Add tomatoes, salt, turmeric, chili powder, coriander powder, and cook till soft.
3. Add Water & Jaggery – Mix in water and jaggery; simmer for 5 minutes.
4. Add Sev – Just before serving, add sev and give a quick stir.
5. Garnish & Serve – Top with coriander and serve hot with roti, thepla, or bhakhri.

✅ Tips to Make Perfect Sev Tameta Nu Shaak:

1. Use ripe, juicy tomatoes for the best flavor — they add natural tanginess.
2. Don’t overcook the sev — always add it just before serving to retain the crunch.
3. Use thick sev or ganthiya if you prefer a chewy bite; nylon sev will become soggy faster.
4. Adjust jaggery and chili to balance sweet-spicy taste as per your preference.
5. Add a pinch of garam masala for a richer flavor (optional).
6. Simmer on low flame after adding water to let flavors blend.
7. Avoid covering after adding sev — it’ll turn soggy from steam.
8. Use ghee instead of oil for a more authentic and rich flavor.
9. Add kasuri methi (dried fenugreek leaves) for extra aroma.
10. Use fresh coriander generously for garnish — it enhances freshness.
11. Double the quantity easily — great for batch cooking.
12. Make it Jain-friendly by skipping onion/garlic — traditionally it’s made that way.

❓ Top 20+ Sev Tameta Nu Shaak FAQs:

1. What is Sev Tameta Nu Shaak?
It’s a Gujarati tomato curry with sev (fried chickpea noodles) added for crunch, often eaten with rotis or thepla.

2. Is Sev Tameta Shaak Jain-friendly?
Yes, it’s naturally Jain-friendly as it’s made without onion or garlic.

3. Can I use nylon sev for this recipe?
Yes, but nylon sev softens faster. Add just before serving.

4. How spicy is Sev Tameta Shaak?
It’s moderately spicy. You can adjust red chili powder and green chilies to your taste.

5. Can I store the curry?
Yes, but store without sev. Add sev only when reheating and serving.

6. Which tomatoes are best for this recipe?
Use desi tomatoes or Roma tomatoes for tangy flavor.

7. Can I skip jaggery?
Yes. But a little jaggery balances the spice and enhances taste.

8. Is Sev Tameta curry good for kids?
Absolutely! Just reduce chili and serve with soft roti or rice.

9. Can I add boiled potatoes to this curry?
Yes. Potatoes go well and make it more filling.

10. Can I serve Sev Tameta with rice?
Yes. It tastes great with plain rice or jeera rice too.

11. What type of sev should I use?
Prefer thick sev (ganthiya type). Avoid overly salty sev.

12. Can I prepare it in pressure cooker?
It’s best made in an open pan for texture control, but yes — you can pressure cook the tomato masala if needed.

13. What can I do if my curry is too watery?
Cook it uncovered to reduce or mash some tomato pieces to thicken.

14. Is Sev Tameta Nu Shaak gluten-free?
Yes, if you use gluten-free sev and avoid wheat-based sev.

15. What’s the best side dish for this curry?
Thepla, bajra rotla, or jeera rice make great companions.

16. Can I freeze this curry?
Only the tomato curry base. Freeze without sev. Add fresh sev when reheating.

17. Why did my sev become soggy?
It was either added too early or the curry was too watery.

18. Can I use store-bought sev?
Yes. Choose plain, thick sev for best results.

19. Can I make it vegan?
It already is! Just ensure your sev is made without ghee.

20. How long does Sev Tameta Nu Shaak stay fresh?
Refrigerated (without sev), it lasts 2–3 days.

21. What spices go into Sev Tameta Shaak?
Basic spices like turmeric, red chili powder, coriander powder, hing, mustard and cumin seeds.

22. Can I add curry leaves or garlic?
You can, though it’s not traditional. Curry leaves add South Indian touch.