Sev Bhaji Recipe by Chef Ranveer Brar

Sev Bhaji

Step 1: Prepare the ginger-green chilli paste [01:58]

Using a mortar and pestle, crush the sliced ginger and roughly torn green chillies until a rough paste is formed.

Step 2: Prepare the curd mixture [02:11]

In a bowl, mix 1 tbsp ginger-garlic paste, 1 1/2 cups beaten curd, and 2-3 cups of water. Whisk together until well combined.

Step 3: Sauté the base ingredients [03:16]

Heat 2 tbsp of ghee in a pan. Add 1 tsp cumin seeds, 1/2 tsp fennel seeds, 3-4 dry Kashmiri red chillies, and a pinch of asafoetida. Add the 2 roughly sliced large onions and cook until soft. Then, add the crushed ginger-green chilli paste and stir.

Step 4: Add the spices [04:24]

Incorporate 1-2 tsp Degi red chilli powder, 1/2 tsp turmeric powder, 1 tbsp coriander powder, and 1 tbsp finely chopped tender coriander stems. Mix well and add 1/4 cup water to prevent the spices from burning.

Step 5: Add aromatics and curd [04:44]

Add 2 sprigs of roughly torn curry leaves, then pour in the prepared curd mixture. Stir continuously over medium heat until it comes to a boil to prevent the curd from separating.

Step 6: Season and simmer [06:16]

Add salt to taste and continue to simmer. Once boiling, add the diced large tomato. Cook until the tomato softens slightly.

Step 7: Add the sev [07:17]

Stir in 1 1/3 cups of masala sev. Add an extra 1/2 cup of water, 1/2 tsp sugar, and salt to taste if needed. Bring to a final boil, then cover the pan with a lid and turn off the heat.

Step 8: Garnish and serve [09:07]

Transfer to a serving bowl, garnish with extra masala sev, a fresh coriander sprig, and serve with rotis.