Tomato Sabji

Recipe by
Total Time:
15-30 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Not all sabzis have to be elaborately cooked and take a lot of time – some sabzis can be tasty and be cooked in a manner of minutes, such as this amazing Tomato Sabzi. A typical sabzi from the tables of Maharashtrian cuisine, Tomato Sabzi tastes delicious with both rice as well as rotis.

Firstly, you need to add mustard seeds in heated oil and add curry leaves, slit chillies, chopped garlic, chopped ginger, and jeera when the mustard seeds splutter. Onions go in next, which need to be sautéed until they turn pink or golden-brown. The finely-chopped tomatoes go in next, along with some pepper powder and some salt. When the vegetable mixture is half done, add about 2 tbsp of cream and cook until the mixture is cooked properly.

Finally add a tsp of sugar or jaggery, powdered ground nuts and kasuri methi and allow the vegetable to simmer for 3-4 minutes. Your vegetable is ready to be served. Relish with rotis or rice.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • Tomatoes - 1/2 Kg
  • Onion - 1
  • Oil - 3 tbsp
  • Mustard seeds - 1 tsp
  • Jeera - 1 tsp
  • Curry leaves - 1 sprig
  • Fresh cream - 2 tbsp
  • Green Chillies - 2
  • Ginger - 1 tsp
  • Garlic - 1 tsp
  • Chilli powder - 3 tsp
  • Groundnuts, powdered - 3 tbsp
  • Kasuri methi - 1 tsp
  • Salt to taste
  • Coriander leaves

How to Make Tomato Sabji

  • Heat oil in a pan, splutter mustard seeds.
  • Now add jeera, chopped ginger, chopped garlic, slit chillies and the curry leaves. Then add the onions.
  • As they turn pink, add the finely chopped tomatoes, salt and the chilli powder. When half done add the cream and cook till done.
  • Add the kasuri methi and the powdered ground nuts and a tsp of jaggery or sugar. Simmer for 2-3 mins.
  • Garnish with coriander leaves.