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 .
- 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
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.
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.
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.
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.
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.
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
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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.
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.
Lemon, fresh thyme and garlic flavour this glorious vegetarian savory tart . This potato tart recipe is layered with creamy baby potatoes . This easy recipe can be made at home with minimal hassle thanks to a shop bought pastry case.
Serve with a side salad, steamed greens or air fryer cauliflower for a delicious lunch or light dinner.
- Why you will love this recipe
- Potato Tart Ingredients & Substitutions
- Variations
- Which potatoes are best to use
- Puff Pastry Potato Tart & Vegan option
- How to make Potato Tart with step by step instructions
- Bake Potato Tart
- Air Fry Potato Tart
- Pro Tips
- Serving Suggestions
- Storage
- Other Best Potato Recipes
In this creamy potato tart, yogurt lemon and thyme potato slices are encased in a flaky pastry. It is quick and easy to make but oh. so. delicious!
It is a little bit like baking potato dauphinoise in a pastry case.
Tart recipes are perfect all year round, and I can’t resist experimenting with flavours:
- Tandoori Paneer Tarte au Soleil
- Tandoori Paneer Galette
- Butterscotch Tart – school dinner style!
Why you will love this recipe
Suitable for vegetarians and can be made vegan
Made with budget friendly ingredients
Quick recipe: uses store bought pastry and there is no need to peel potatoes
Great for al-fresco dinners, pot lucks, picnics, dinner parties and more!
Potatoes are low in cholesterol and the skin is high in fibre. Whole, unprocessed potatoes contain very little sodium, only 10 mg per 100 g (3.5 ounces), or less than 1 percent of the suggested daily limit.
Potato Tart Ingredients & Substitutions
Pastry case – I have used a store-bought savoury pastry case.
If you want, you can make your own shortcrust pastry case at home (external link) using flour and butter
Filling:
Baby potatoes or small potatoes- I used a mandolin slicer to finely slice potatoes into approximately 2-3mm thickness. Get them as thin as possible so that the tart cooks quickly.
You can use any small or medium size potatoes.
Yogurt – I have used Greek yogurt for creaminess. Try to use yogurt close to room temperature to reduce the chance of it splitting during the baking process.
You can also use crème fraiche or cream.
Corn starch – the corn flour prevents the yogurt from splitting during baking. You can omit if using cream or crème fraiche as they are lower in moisture.
Alternatively, use all purpose flour
Garlic – fresh garlic works best. You can use garlic powder as an alternative
Lemon zest – lemon is so wonderful and provides spring/summer flavours but you can omit it if you don’t have it
Thyme – I find using fresh herbs just brings dishes to life! Fresh thyme works really well but you can definitely use dried herbs. Optionally in the winter months, you may want to opt for fresh rosemary which works equally well.
Other herbs that go great are either fresh dill or fresh chives.
Salt and black pepper
Variations
Add a sprinkling of cheese to garnish or fold grated cheese into the savoury filling to make a cheese and potato tart. A good choice is parmesan cheese but cheddar or brie works too.
You can use whipped goat cheese in place of the yogurt to make a Goats Cheese and Thyme Potato Tart
Add caramelised onions to make a Onion Potato Tart and omit the lemon
Add in chopped leeks and gruyere for a Leek and Potato Tart and omit the lemon and thyme
Use some sliced green beans
Which potatoes are best to use
If you can get hold of them, then new potatoes or baby potatoes are best. These potatoes are waxy and hold their shape well when cooking.
Labels to look out for include: baby potatoes, salad potatoes, charlotte potatoes, jersey potatoes or fingerling potatoes
Of course, the recipe will still work if you use other type of potatoes, as long as they are not too big!
Puff Pastry Potato Tart & Vegan option
If you’d rather make this recipe using puff pastry, you absolutely can.
Also, its a great way to transform this into a vegan potato tart . Store bought puff pastry tends to be vegan (check the label) and you can use a vegan alternative for the yogurt/cream here.
Simply buy ready rolled puff pastry sheets or a block of puff pastry from the supermarket.
Unroll the pastry sheet and layer the potatoes, leaving a 1 inch gap at the edges. Brush the edges of the pastry dough with a little oil or milk.
For puff pastry, you will need to stick to a single layer, or at max, two layers to ensure the pastry cooks underneath! Also, puff pastry cooks very fast, so you need the potatoes to be cooked at the same time as the pastry.
Bake the tart in the oven for around 25 min at 180C or until golden brown.
How to make Potato Tart with step by step instructions
Firstly, prepare the filling – prep the potatoes and make the creamy filling.
Wash and pat dry the potatoes.
Finely slice potatoes using a mandolin or a sharp knife. Try to remove any excess moisture from the cut potatoes by patting with a paper towel.
In a bowl, add the yogurt and whisk in the corn flour.
Add in grated or minced garlic, lemon zest and thyme leaves. Season with salt and pepper. Mix well.
Toss in the potatoes and mix together well so that all of the potatoes are well covered in the yogurt mixture.
I sprinkled a bit of extra corn flour onto the pastry to prevent it absorbing any moisture that may develop during baking.
Arrange a layer of potatoes starting from the inside and working in until you reach near the top of the pastry.
Garnish with more fresh herbs.
Bake Potato Tart
You can oven bake this tart. Preheat your oven to 160C / 320F / Gas Mark 4.
Place the tart on a baking sheet layered with parchment paper. You can also use a skillet pan that is oven safe.
Place the baking tray in the centre of the oven and cook for 20-25 minutes or until the potatoes are cooked through.
You can check this with a knife or fork.
Air Fry Potato Tart
To make a delicious crispy potato tart, you can also use your air fryer.
Preheat your air fryer to 160C or 320F
Gently lower your potato tart into the air fryer basket.
You can optionally cover the tart in tin foil. I did not do this.
Air Fryer at 160C or 320F for approximately 25-30 minutes. I would check the tart at the 10 and 20 minute mark to ensure it isn’t browning too quickly.
Pro Tips
Slice potatoes thinly as possible so they cook fast, especially as they will be placed in layers. The pastry is likely to burn if the potatoes need a long time to cook.
Ensure the potatoes are sliced as evenly as possible for even cooking.
If using yogurt, you will need to whisk in corn starch to prevent the yogurt curdling/splitting.
Prick the potatoes with a fork or skewer to ensure the potatoes on the bottom layer cook through.
Stick to low temperatures to allow the potatoes to cook without burning.
These times are based on my potato tart. You may have to estimate your temperature and cooking time.
Serving Suggestions
I like to drizzle over just a tad of extra virgin olive oil and enjoy a slice as a cold snack! I sometimes make a batch of these Air Fryer Beet Chips on the side.
To make a it a complete meal, pair it with a side salad and more!
An option would this Chickpea Salad with Creamy Avocado Dressing or Soy Garlic Mushrooms
This Grilled Corn, Nectarine and Mixed Bean Salad is one of my favourites in the summertime.
You can top the tart with this Vegan Kale Pesto or Basil Sauce .
Leftovers go great in lunch boxes.
Storage
Leftover potato tart is best stored in the fridge in an airtight container. It will keep for 2 days. You can reheat in the microwave, or in the oven or air fryer until hot through. Or, enjoy it cold.
You can freeze this tart for up to 3 months. It is unlikely to taste quite as good and the texture will not be the same. Reheat in the oven until fully thawed and hot through.
Other Best Potato Recipes
Air Fryer Smashed Potato
Bombay Potatoes
Air fryer Indian Potatoes
Instant Pot Garlic Baby Potatoes
Air Fryer Baked Potato
Potato and green pea curry (aloo matar)
Instant Pot Dum Aloo
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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Easy Potato Tart with Lemon,Thyme, Garlic
Equipment
- 1 Air fryer or oven
- 1 Sharp knife or mandolin
Ingredients
- 1 savory pastry case
- 3 cup potatoes
- ½ cup greek yogurt
- 1 teaspoon corn starch plus some extra
- 3 cloves garlic minced
- 1 tablespoon lemon zest
- 2 tablespoon thyme fresh
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Firstly, prepare the filling – prep the potatoes and make the creamy filling.
- Wash and pat dry the 3 cup potatoes
- Finely slice potatoes using a mandolin or a sharp knife.
- Try to remove any excess moisture from the cut potatoes by patting with a paper towel.
- In a bowl, add the 1/2 cup greek yogurt and whisk in the 1 teaspoon corn starch .
- Add in grated or minced 3 cloves garlic , 1 tablespoon lemon zest and 2 tablespoon thyme . Season with 1/2 teaspoon salt 1/2 teaspoon black pepper
- Toss in the potatoes and mix together well so that all of the potatoes are well covered in the yogurt mixture.
- I sprinkled a bit of extra corn flour onto the pastry to prevent it absorbing any moisture that may develop during baking.
- Arrange a layer of potatoes starting from the inside and working in until you reach near the top of the pastry.
- Garnish with more fresh herbs.
Air Fry Potato Tart
- To make a delicious crispy potato tart, you can also use your air fryer.
- Preheat your air fryer to 160C or 320F
- Gently lower your potato tart into the air fryer basket.
- You can optionally cover the tart in tin foil. I did not do this.
- Air Fryer at 160C or 320F for approximately 25-30 minutes. I would check the tart at the 10 and 20 minute mark to ensure it isn’t browning too quickly.
Bake Potato Tart
- You can oven bake this tart. Preheat your oven to 160C / 320F / Gas Mark 4.
- Place the tart on a baking sheet layered with parchment paper. You can also use a skillet pan that is oven safe.
- Place the baking tray in the centre of the oven and cook for 20-25 minutes or until the potatoes are cooked through.
- You can check this with a knife or fork.
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.
