Quick And Easy Sev Bhaji Recipe | Authentic & Delicious
Learn how to make a quick, easy, and authentic Sev Bhaji at home! This Maharashtrian dry Sev chi Bhaaji recipe is perfect for busy days. Try it today!
Ingredients
- Oil: 2-3 tablespoons
- Cumin Seeds Jeera: 1 teaspoon
- Asafoetida Hing: A small pinch
- Curry Leaves: 8-10 leaves
- Onion: 1 large finely chopped (more onion makes the base tastier!)
- Crushed Paste: 1 teaspoon of crushed ginger garlic, and green chillies
- Tomato: 1 medium finely chopped
- Salt: To taste use sparingly
- Garam Masala: 1 teaspoon
- Cumin Powder: ½ teaspoon
- Coriander Powder: ½ teaspoon
- Turmeric Powder: A small pinch
- Red Chilli Powder: 1 teaspoon
- Fresh Cream Malai: 1 tablespoon
- Fresh Yogurt Curd/Dahi: 1 tablespoon (ensure it is not sour)
- Water: 1 cup
- Thick Sev Misal-style: 150 to 200 grams
- Fresh Coriander: A handful finely chopped for garnish
Instructions
- Heat the Oil: Place a pan or kadai on the stove over medium heat and add the oil.
- Temper the Spices: Once the oil is hot, add the cumin seeds and let them splutter. Stir in a pinch of asafoetida (hing) and the curry leaves.
- Sauté the Onion: Add the chopped onion to the pan. Fry it well until it becomes soft and lightly golden.
- Add the Aromatics: Stir in the freshly crushed ginger-garlic-green chilli paste. Sauté for a minute until the raw smell goes away.
- Cook the Tomatoes: Add the chopped tomatoes to the pan and cook until they soften completely.
- Mix in the Dry Spices: Lower the heat. Add salt, garam masala, cumin powder, coriander powder, turmeric, and red chilli powder. Mix everything beautifully to build the base of your Sev Bhaji Recipe.
- Add the Cream & Yogurt: In a small bowl, mix the fresh cream and yogurt. Add this mixture to the pan along with a splash of water so it doesn't curdle.
- Simmer the Gravy: Pour in the rest of the 1 cup of water. Cover the pan and let the masala simmer on low heat for 5 to 7 minutes until you see oil separating at the edges.
- Toss in the Sev: Remove the lid and add the thick sev. Mix it gently. The sev will quickly absorb the moisture, giving you a wonderful dry sabzi.
- Garnish & Serve: Top with fresh coriander leaves. Cover and let it steam for just 2 minutes. Serve immediately!