Jain Sev Sabji Restaurant Style | No Onion No Garlic Sabji Recipe | Jain Recipes | Bafna's Rasoi

sev

🥗Healthier: baked sev

💰Cheaper: crushed papad

Baked sev reduces calories while maintaining crunch.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but can be more expensive.

In a blender jar, add tomato sauce, 1/2 teaspoon sesame seeds, 1 teaspoon dry coconut powder, 3-4 cashews, 1/2 teaspoon peanuts, a small piece of cinnamon, 2-3 whole black pepper, 2 dried red chilies, 1 bay leaf, and 1 teaspoon cream.

Blend until smooth and strain to remove unwanted fibers, creating a smooth gravy texture.

In a pan, heat 3-4 tablespoons of cooking oil.

Add 1/2 teaspoon cumin seeds and a pinch of asafoetida; let the cumin sizzle.

Add 1/4 teaspoon turmeric powder and 1 tablespoon red chili powder; quickly mix.

Pour in the strained gravy and stir well to prevent the spices from burning.

Cover and cook for 5 minutes, then mix again and cover for another 2-3 minutes until the gravy reduces and oil separates.

Add 1 tablespoon coriander powder, salt to taste, and 1 teaspoon garam masala; mix well.

Adjust the consistency by adding 1 glass of water and bring to a boil.

Once boiling, remove excess oil that floats on top.

Add sev gently, mixing lightly without crushing it; adjust the amount of sev as desired.

Garnish with chopped fresh coriander leaves and serve hot.

Cooking Techniques

Equipment Needed

Spice Level: