You will not miss eggs in this Baked Eggless Cheesecake recipe . It has all the hallmarks of a perfect New York Cheesecake without needing eggs – it has a rich, creamy and dense filling with a buttery crust.

It is the perfect dessert for a small party, get-together and more!

a slice of eggless baked cheesecake on a small plate next to whole cheesecake - 1
  • Eggless Baked Cheesecake Ingredients
  • Equipment
  • How to make perfectly baked cheesecake without eggs
  • Pro Tips for the best eggless cheesecake
  • Storage
  • Other Eggless Baking Recipes

This delicious eggless cheesecake is prepared with cream cheese, greek yogurt, condensed milk, cream and cornstarch. The egg-free cheesecake filling is so creamy and rich – perfect for dietary needs such as egg allergy or ethical/environmental/health reasons.

The crust is wonderfully buttery and melt in the mouth! This baked version is a beautiful homemade dessert that is well worth the time and effort.

I love cheesecake pretty much in any form.

For super quick, almost “instant” cheesecakes, my go-to recipe is this no bake eggless strawberry cheesecake . I can change up the topping to whatever I fancy!

I mostly use my Instant Pot to make New York style Instant Pot Eggless Cheesecake . This time, I thought I’d go back to basics and make a baked cheesecake in the oven using a water bath.

To go totally dairy-free, this Vegan Burnt Basque Cheesecake uses just 5 main ingredients.

This is an easy cheesecake recipe as the recipe does not have too many steps. Also, ingredients are all available at your local grocery store.

a female hand is taking a piece of eggless cheesecake with condensed milk with a spoon - 2

Eggless Baked Cheesecake Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

Eggless Filling:

Soft cheese – you must use full-fat cream cheese.

Double cream – or heavy cream works fine.

Greek yogurt – alternatively use the same quantity of sour cream. This gives the slight sour taste of the cheesecake. Again, use the full fat variety.

Sweet condensed milk – ensure it is the full fat version rather than the light version

Sugar – use white granulated sugar, you can also use caster sugar

Cornstarch – aka corn flour which works as a setting agent, therefore, you do not need eggs.

Ensure ingredients have reached room temperature.

Optional flavourings: vanilla extract, lemon juice or lemon zest or cocoa powder

Base:

You need graham crackers for a traditional graham cracker crust. UK readers can use digestive biscuits which is what I have used for this recipe.

Butter – unsalted or salted both work, you need the butter to be melted.

Toppings

I went for fresh srawberries but you can go for so many options!

  • fresh fruit such as raspberries, blueberries or chopped mangoes.
  • strawberry sauce or strawberry puree
  • sweet chocolate sauce to make an eggless chocolate cheesecake
  • caramel sauce
  • whipped cream
whole best eggless cheesecake on a plate topped with 2 whole strawberries - 3

Equipment

Springform pan – I have used a 7 inch spring form cake pan

Foil – to cover the springform from the outside to prevent leaks

Parchment paper – to line the bottom of the pan

Electric mixer – to make the filling

Alternatively, use a wire whisk and spatula

Food processor – to crush the biscuits to a fine powder/crumb. You can also use a zip lock bag and rolling pin

How to make perfectly baked cheesecake without eggs

This simple eggless cheesecake is made in a few easy steps. Follow the step by step photos and video for instructions

Prepare the base:

Cut parchment paper into a round to fit inside your chosen springform pan. Brush the inside of the pan with a little melted butter

Using a rolling pin or a food processor, crush the graham crackers/digestive biscuits until they form fine crumbs

Tip in the melted butter and mix well.

Using the back of a small glass, press the crust mixture along the sides and bottom of the pan. You can either go up the sides of the spring pan or just the bottom.

Place the biscuit base in the freezer whilst you prepare the filling.

a female hand is pouring melted butter in crushed biscuits - 4 a female hand is mixing butter and crushed biscuits in a bowl with a spoon - 5 a female hand is setting a cheesecake base in a cake tin - 6 set cheesecake base in a springform cake tin - 7

Prepare the cream cheese mixture

You will need a large mixing bowl or a stand mixer/electric beater.

Firstly, beat the cream cheese on medium speed until it is light and fluffy.

Add in the greek yogurt and sugar and mix well for around a minute.

soft cream cheese in a bowl - 8 sugar and yogurt added to the whipped cream cheese - 9 sweet condensed milk added to the cream cheese mixture in a bowl - 10 cream, corn starch and vanilla added to the cheesecake filling - 11

Steadily pour in the condensed milk and mix until well incorporated.

Tip in the cornflour (ensure it is lump free, sieve if you have to) and the double cream. In this recipe, you do not need to whip cream.

Mix all the ingredients well ensuring to scrape down the sides of the bowl.

Add any flavourings.

The batter should look smooth and glossy.

smooth eggfree cheesecake filling in a glass bowl - 12 a female hand is holding a cake tin - 13 cheesecake filling poured into the cake tin - 14 a female hand is tapping cheesecake tin on the board to remove bubbles from the filling - 15

Take the biscuit butter mixture out from the freezer. Pour the cheese cake filling into the spring pan, leaving around 1 inch from the top. The filling will expand as it cooks.

Wrap the whole spring form in two lots of tin foil. This is to ensure no water can leak into the pan. Use one large bit of tin foil at a time to prevent gaps in the foil. You can secure the foil with a bit of string if you need to.

Cooking the cheesecake

Have the oven preheated to 180C / Gas Mark 4 / 350F

Place the spring form pan in a baking tray. Pour hot water into the baking tray – be careful to avoid splashing the top of the cheesecake with water.

Place the cheesecake in the middle of the oven and bake for around 50 minutes.

The cheesecake will start to set at the edges but should remain pale cream in colour. If your cheesecake seems to do this before 50 minutes, then please turn the heat off early.

Classic cheesecake New York style remains pale in colour so do not let your cheesecake to cook until it is golden brown.

Once you’ve reached this stage, turn off the heat and open the oven door. This ensures the cheesecake cools slowly.

Allow the cheesecake to sit in the oven for 30 minutes, after this, remove it and allow to cool to room temperature on a wire rack.

Place in the fridge to set overnight or for a minimum of 6 hrs once the cheesecake has totally cooled. You may want to place it in an airtight container to avoid odours from the fridge setting in.

a female hands are removing tin foil from the cake tin - 16 whole eggless cheesecake served on a white plate - 17

Pro Tips for the best eggless cheesecake

Follow these tips and tricks for creamy cheesecake that is free of cracks and doesn’t sink .

  • For best results, plan ahead. The prep time may be short but the recipe requires plenty of chilling time.
  • Ensure the cream cheese, cream and greek yogurt/sour cream is at room temperature before mixing. Cold ingredients tend to incorporate more air during mixing which causes bubbles to form.
  • The most important tip is to not cook the cheesecake until it is fully cooked. The centre of the cheesecake should still jiggle. It will continue to cook as it cools.
  • Note that all ovens work a bit differently so you may need to adjust these settings.
  • Leave the oven door open but keep the cheesecake in the oven to prevent it cooling too fast. Cooling the cheesecake too quickly can cause it to sink.
  • Allow the cheesecake to chill before serving. This time is crucial for the cheesecake to set perfectly.
  • To get perfect clean slices, I recommend cleaning the knife with some kitchen paper in between each cut. Cut straight down rather than using a back and forth motion as this will disturb the biscuit base.
no egg baked cheesecake served on a plate topped with strawberries - 18

Storage

You can store this cheesecake in the fridge in an airtight container for up to 3 days. After this, it looses its freshness.

You can easily freeze this eggless cheesecake. Simply place the baked cheesecake in a freezer safe container. Once frozen, you can wrap it in plastic wrap (cling film) and store for 1 month.

Allow it to thaw to room temperature on the kitchen counter or in the freezer overnight.

I actually froze this exact cheesecake and I can confirm that it freezes and defrosts really well without compromise to taste or texture.

a bite is taken off from the slice of egg free new-york style cheesecake - 19

Other Eggless Baking Recipes

Gulab Jamun Cake

Saffron Pistachio Shortbread

Semolina Cake (Revani)

Chocolate Orange Cake

Butterscotch Tart

Candied Walnuts with Brown Sugar

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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a slice of eggless baked cheesecake on a small plate next to whole cheesecake - 20

Eggless Baked Cheesecake

Equipment

  • 1 Mixing bowl
  • 1 hand blender
  • 1 7" springform cake tin
  • 1 Parchment paper
  • 1 kitchen aluminum foil
  • measuring cups

Ingredients

Biscuit Base

  • 20 graham crackers /digestive biscuits
  • 4 tablespoon unsalted butter melted

Cheesecake filling

  • 560 grams cream cheese full fat
  • 1 can condensed milk sweetened (397g)
  • ½ cup sugar
  • ½ cup greek yogurt
  • 3 tablespoon corn flour /starch
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream double cream

Instructions

Prepare the base:

  • Cut parchment paper into a round to fit inside your chosen springform pan. Brush the inside of the pan with a little melted butter
  • Using a rolling pin or a food processor, crush the 20 graham crackers until they form fine crumbs
  • Tip in the 4 tablespoon unsalted butter and mix well.
  • Using the back of a small glass, press the crust mixture along the sides and bottom of the pan. You can either go up the sides of the spring pan or just the bottom.
  • Place the biscuit base in the freezer whilst you prepare the filling.

Prepare the cream cheese mixture

  • You will need a large mixing bowl or a stand mixer/electric beater.
  • Firstly, beat the 560 grams cream cheese on medium speed until it is light and fluffy.
  • Add in the 1/2 cup greek yogurt and 1/2 cup sugar and mix well for around a minute.
  • Steadily pour in the 1 can condensed milk and mix until well incorporated.
  • Tip in the 3 tablespoon corn flour (ensure it is lump free, sieve if you have to) and the 1 cup heavy cream or double cream and 1 teaspoon vanilla extract . In this recipe, you do not need to whip cream.
  • Mix all the ingredients well ensuring to scrape down the sides of the bowl.
  • Add any flavourings.
  • The batter should look smooth and glossy.
  • Take the biscuit butter mixture out from the freezer. Pour the cheese cake filling into the spring pan, leaving around 1 inch from the top. The filling will expand as it cooks.
  • Wrap the whole spring form in two lots of tin foil. This is to ensure no water can leak into the pan. Use one large bit of tin foil at a time to prevent gaps in the foil. You can secure the foil with a bit of string if you need to.

Cooking the cheesecake

  • Have the oven preheated to 180C / Gas Mark 4 / 350F
  • Place the spring form pan in a baking tray. Pour hot water into the baking tray – be careful to avoid splashing the top of the cheesecake with water.
  • Place the cheesecake in the middle of the oven and bake for around 50 minutes.
  • The cheesecake will start to set at the edges but should remain pale cream in colour. If your cheesecake seems to do this before 50 minutes, then please turn the heat off early.
  • Classic cheesecake New York style remains pale in colour so do not let your cheesecake to cook until it is golden brown.
  • Once you’ve reached this stage, turn off the heat and open the oven door. This ensures the cheesecake cools slowly.
  • Allow the cheesecake to sit in the oven for 30 minutes, after this, remove it and allow to cool to room temperature on a wire rack.
  • Place in the fridge to set overnight or for a minimum of 6 hrs once the cheesecake has totally cooled. You may want to place it in an airtight container to avoid odours from the fridge setting in.

Video

Notes

  • For best results, plan ahead. The prep time may be short but the recipe requires plenty of chilling time.
  • Ensure the cream cheese, cream and greek yogurt/sour cream is at room temperature before mixing. Cold ingredients tend to incorporate more air during mixing which causes bubbles to form.
  • The most important tip is to not cook the cheesecake until it is fully cooked. The centre of the cheesecake should still jiggle. It will continue to cook as it cools.
  • Note that all ovens work a bit differently so you may need to adjust these settings.
  • Leave the oven door open but keep the cheesecake in the oven to prevent it cooling too fast. Cooling the cheesecake too quickly can cause it to sink.
  • Allow the cheesecake to chill before serving. This time is crucial for the cheesecake to set perfectly.
  • To get perfect clean slices, I recommend cleaning the knife with some kitchen paper in between each cut. Cut straight down rather than using a back and forth motion as this will disturb the biscuit base.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

a slice of eggless baked cheesecake on a small plate next to whole cheesecake - 21

Eggless Baked Cheesecake

Equipment

  • 1 Mixing bowl
  • 1 hand blender
  • 1 7" springform cake tin
  • 1 Parchment paper
  • 1 kitchen aluminum foil
  • measuring cups

Ingredients

Biscuit Base

  • 20 graham crackers /digestive biscuits
  • 4 tablespoon unsalted butter melted

Cheesecake filling

  • 560 grams cream cheese full fat
  • 1 can condensed milk sweetened (397g)
  • ½ cup sugar
  • ½ cup greek yogurt
  • 3 tablespoon corn flour /starch
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream double cream

Instructions

Prepare the base:

  • Cut parchment paper into a round to fit inside your chosen springform pan. Brush the inside of the pan with a little melted butter
  • Using a rolling pin or a food processor, crush the 20 graham crackers until they form fine crumbs
  • Tip in the 4 tablespoon unsalted butter and mix well.
  • Using the back of a small glass, press the crust mixture along the sides and bottom of the pan. You can either go up the sides of the spring pan or just the bottom.
  • Place the biscuit base in the freezer whilst you prepare the filling.

Prepare the cream cheese mixture

  • You will need a large mixing bowl or a stand mixer/electric beater.
  • Firstly, beat the 560 grams cream cheese on medium speed until it is light and fluffy.
  • Add in the 1/2 cup greek yogurt and 1/2 cup sugar and mix well for around a minute.
  • Steadily pour in the 1 can condensed milk and mix until well incorporated.
  • Tip in the 3 tablespoon corn flour (ensure it is lump free, sieve if you have to) and the 1 cup heavy cream or double cream and 1 teaspoon vanilla extract . In this recipe, you do not need to whip cream.
  • Mix all the ingredients well ensuring to scrape down the sides of the bowl.
  • Add any flavourings.
  • The batter should look smooth and glossy.
  • Take the biscuit butter mixture out from the freezer. Pour the cheese cake filling into the spring pan, leaving around 1 inch from the top. The filling will expand as it cooks.
  • Wrap the whole spring form in two lots of tin foil. This is to ensure no water can leak into the pan. Use one large bit of tin foil at a time to prevent gaps in the foil. You can secure the foil with a bit of string if you need to.

Cooking the cheesecake

  • Have the oven preheated to 180C / Gas Mark 4 / 350F
  • Place the spring form pan in a baking tray. Pour hot water into the baking tray - be careful to avoid splashing the top of the cheesecake with water.
  • Place the cheesecake in the middle of the oven and bake for around 50 minutes.
  • The cheesecake will start to set at the edges but should remain pale cream in colour. If your cheesecake seems to do this before 50 minutes, then please turn the heat off early.
  • Classic cheesecake New York style remains pale in colour so do not let your cheesecake to cook until it is golden brown.
  • Once you’ve reached this stage, turn off the heat and open the oven door. This ensures the cheesecake cools slowly.
  • Allow the cheesecake to sit in the oven for 30 minutes, after this, remove it and allow to cool to room temperature on a wire rack.
  • Place in the fridge to set overnight or for a minimum of 6 hrs once the cheesecake has totally cooled. You may want to place it in an airtight container to avoid odours from the fridge setting in.

Video

Notes

  • For best results, plan ahead. The prep time may be short but the recipe requires plenty of chilling time.
  • Ensure the cream cheese, cream and greek yogurt/sour cream is at room temperature before mixing. Cold ingredients tend to incorporate more air during mixing which causes bubbles to form.
  • The most important tip is to not cook the cheesecake until it is fully cooked. The centre of the cheesecake should still jiggle. It will continue to cook as it cools.
  • Note that all ovens work a bit differently so you may need to adjust these settings.
  • Leave the oven door open but keep the cheesecake in the oven to prevent it cooling too fast. Cooling the cheesecake too quickly can cause it to sink.
  • Allow the cheesecake to chill before serving. This time is crucial for the cheesecake to set perfectly.
  • To get perfect clean slices, I recommend cleaning the knife with some kitchen paper in between each cut. Cut straight down rather than using a back and forth motion as this will disturb the biscuit base.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Sev Tameta nu Shaak is a delicious Kathiyawadi Gujarati curry . It is prepared by combining fried gram flour noodles (crunchy sev) with a spicy and sweet tomato and garlic gravy.

Enjoy as a main meal alongside gujarati rotli (rotis). This recipe is naturally vegan and gluten-free .

sev tameta nu shaak served in a metal serving bowl - 22
  • Why you’ll love this recipe
  • Gujarati Sev Tameta nu Shaak Ingredients
  • How to make Sev Tameta nu Shaak – step by step instructions
  • Pro Tips
  • Serving Suggestion
  • Storage
  • Other Gujarati Shaak Recipes

One of my favourite dishes has to be this Gujarati Sev Tameta nu Shaak . It is a flavour packed tomato curry with a garnishing of crispy sev (a bit like gram flour vermicelli)

It is also known as sev tamatar sabzi or sev tamatar ki sabzi in Hindi.

The unique flavour of this easy recipe comes from the sour tomato curry gravy which is sweetened with jaggery (gor/gur).

This is a speciality of Gujarati cuisine and certainly Kathiyawadi cuisine.

Typical Kathiyawadi dishes are spicy and oily and often have garlic and jaggery added. Not only in most curries but even in flatbreads like these Bajra Methi Dhebra .

For this reason, you can also call this Kathiyawadi Sev Tameta nu Shak and serve it with Bajra Rotla (bajra roti, bajre ki roti)

Why you’ll love this recipe

Naturally vegan and gluten-free

An authentic recipe straight from a Gujarati rasoi

Delicious, easy and quick Gujarati shaak recipe

Ideal gujarati dish for lunch, dinner or tiffin box recipe

Make ahead recipe

sev tamatar sabzi in a bowl served with serving spoon - 23

Gujarati Sev Tameta nu Shaak Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

All ingredients below can be found in Indian or South Asian grocery stores.

Sev – you can use ready made sev from the shop or make homemade plain sev or ratlami sev . Both work perfectly fine but ensure to use thick sev rather than thin or nylon variety of sev.

Tomatoes – plenty of fresh ripe tomatoes work best but you could use tinned chopped tomatoes too. Crush half of the tomatoes before using in this recipe and keep some chunky tomatoes. This helps create a gravy with different textures.

If you are pushed for time, simply crush all of the tomatoes but you will get a smoother gravy.

Optionally, add tinned plum tomato or tomato paste if you find that your fresh tomatoes are not very red in colour.

Garlic, ginger and green chillies – you want these finely chopped or crushed in a food processor. I recommend using fresh where possible but pastes or frozen works ok too. Adjust the amount of green chilli based on your spice preference or the heat of the chillies

Indian spices – these spices are used regularly in Indian cuisine. Red chilli powder (use kashmiri chili powder for milder curry), turmeric powder, coriander powder, cumin powder and garam masala

Hing (asafoetida) – this is optional. A small amount of hing is added to the curry to aid digestion. For gluten-free option, check hing is suitable.

Mustard seeds and cumin seed

Curry leaves – curry leaves are used particularly in Gujarati and South Indian cooking. Fresh curry leaves lend incredible flavour

Jaggery – jaggery is the sweetener and is a must for Kathiyawadi sev tameta nu shaak. Use jaggery powder or jaggery solids. Optionally, use sugar or palm sugar.

Oil – I have used olive oil but you can use any other oil that is flavourless.

Salt to taste

Coriander leaves (cilantro) to garnish

This recipe traditionally does not contain onion.

Ingredients such as fresh tomatoes, sev and spices of sev tameta nu shaak on a white backdrop - 24

How to make Sev Tameta nu Shaak – step by step instructions

Take half chopped tomatoes, green chillies, ginger and garlic in a blender jug or food processor. Crush until you have coarse paste.

Heat oil a heavy bottom pan on medium heat. When it is hot, add the mustard and cumin seeds.

As soon as they crackle, add the hing if using.

Add the curry leaves and allow them to splutter for a few seconds.

crushed tomatoes, chillies, ginger and garlic in a bowl - 25 oil is heating in a pan - 26 mustard amd cumin seeds added in to the hot oil in a pan - 27 curry leaves added in to the hot oil in a pan - 28

Add the finely chopped garlic, ginger, green chilies along with the half crushed tomatoes.

Stir well and allow the tomato to sauté on medium flame for 2-3 minutes.

Then add the spice powders – red chili powder, turmeric, cumin, coriander and garam masala along with salt.

Add the remaining chopped tomatoes.

If needed add some water to prevent the spices burning.

crushed tomatoes added to the pan - 29 spice powders added in to the cooked tomatoes - 30 fresh chopped tomatoes added to the tomato gravy - 31 jaggery added to the sev tameta nu shaak - 32

Allow it to cook down to a thick sauce, this may take around 4-5 minutes or longer – the tomato will reduce and oil will appear on the sides of the pan.

Add the jaggery and allow it to dissolve.

Switch off the heat when the tomato curry is done.

Add the sev just before serving, mix carefully and garnish with fresh coriander.

Serve immediately.

sev tameta added to the cooked tomato curry - 33 freshly chopped coriander added to the sev tameta nu shaak - 34 sev tamatar ki sabzi served in a small bowl with roti and water on the side - 35

Pro Tips

Add oil generously in this recipe. This dish is not supposed to be healthy as it already contains fried products.

Use fresh ingredients where possible.

Add the jaggery once the tomato mixture is almost cooked.

Add the sev just prior to serving to prevent it from becoming too soggy.

Serving Suggestion

In Kathiyawad, and roadside Dhaba, Gujarati sev tameta sabji is served with Bajra Rotla, Gujarati lasan ni chutney and Chaas . Sometimes served along with Kathiyawadi Ringan No Oro as a side dish.

Sev Tamatar ki Sabji at home goes best with gujarati rotli or sadi bhakri.

For a full Gujarati Thali , serve it as a side dish with bateta nu shaak or ringan bateta nu shaak , gujarati kadhi , khichdi, sukhdi and chaas.

We love to Kachumber salad on the side for a cooling effect and to add vegetables.

The best way to serve to guests is to place the tomato gravy in a serving bowl with sev separately on the side. This way, everyone can help themselves.

sev tameta ni sabji garnished with chopped coriander - 36

Storage

You can store sev tameta for later. The best way to do this is to store the tomato curry separate from the sev and mix the two together after heating.

You can reheat sev tomato curry on the stove or in the microwave. You may or may not need to add roughly a quarter cup of water if it has thickened too much.

If you wish you can freeze the tomato curry but not if the sev has already been added.

Other Gujarati Shaak Recipes

Gujarati Chana Dal

Kala Chana Nu Shaak

Sambhariya Parwal

Jamanvar nu Bateta Shaak

Bharela Raviya

Mag Nu Shaak

Tindora Nu Shaak

Undhiyu Recipe

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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sev tameta nu shaak served in a metal bowl with serving spoon - 37

Sev Tameta Nu Shaak

Equipment

  • 1 Knife
  • 1 Chopping board
  • 1 Blender
  • 1 pan
  • 1 Spatula

Ingredients

  • 500 grams tomatoes roughly chopped
  • 150 grams sev I have used thicker variety
  • 2 medium green chillies
  • 4 cloves garlic
  • ½ inch ginger
  • 1 sprig curry leaves fresh
  • 5 tablespoon oil
  • Small pinch asafoetida hing
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoonsp cumin powder
  • 1 teaspoon coriander powder
  • 2 tablespoon jaggery
  • ¼ tsp garam masala powder
  • 1 teaspoon salt
  • 2 tablespoon coriander for garnishing

Instructions

  • Wash the 500 grams tomatoes and roughly chop.
  • Take half chopped tomatoes, 2 medium green chillies 1/2 inch ginger and 4 cloves garlic in a blender jug or food processor. Crush until you have coarse paste.
  • Heat 5 tablespoon oil in a heavy bottom pan on medium heat.
  • Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds when they crackles add Small pinch asafoetida (if using)
  • Now add 1 sprig curry leaves .
  • crushed tomatoes chillis, garlic and ginger, mix well.
  • Cook until some oil is visible on the surface or around the pan.
  • Add 1/2 teaspoon turmeric powder , 1 teaspoon red chilli powder , 1 teaspoonsp cumin powder , 1 teaspoon coriander powder , 1/4 tsp garam masala powder
  • Tip in remaining chopped tomatoes and 1 teaspoon salt . Cook the shaak about 6-7 minutes or until tomatoes reduce.
  • If it’s too thick add 2-3 tbsp water.
  • Mix well and add 2 tablespoon jaggery cook further 1 minute or so.
  • Turn off the heat.
  • Just before ready to serve, add 150 grams sev mix gently and garnish with 2 tablespoon coriander .

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in March 3rd, 2012.