Shev Bhaji
on Mar 11, 2024, Updated Mar 19, 2024
Shev Bhaji is a delicious Maharashtrian recipe in which thick sev are dunked in a spicy onion-coconut gravy. Try my easy recipe here.
If you like this, you can also try other Maharashtrian recipes – Phodnichi Kairi, Urdachi Dal, Katachi Amti, Masale Bhat, and Bharli Vangi.
Curries made with sev are popular in North and Central India. I have a Sev Tamatar ki Sabji on the blog, which is popular in Rajasthan. There is also a Gujarati version called Sev Tameta Nu Shaak. And then there is this Maharashtrian version, Shev Bhaji. The process for making these curries is different, and they all taste delicious in their own ways.
About Shev Bhaji
Shev Bhaji is a unique combination of thick sev and a spicy onion-coconut-based thin gravy that is quite popular in Maharashtrian households. It is a great dish to make when you are out of fresh veggies and still want to make a nice curry for the meals.
Each Maharashtrian home makes this curry differently. I am sharing a recipe I learned from my household in Pune.
This curry is easy to make and requires basic pantry ingredients.
Shev Bhaji is best served with pav, phulka, or steamed rice topped with a dollop of ghee. Sliced onions and lime wedges are also a must.
Ingredients
For The Masala Paste
You will need oil, onions, garlic, ginger, and dry coconut.
For The Curry
Thick Sev – Buy thick sev, as thin ones might become too soft when added to the gravy. You can ask for Bhavangiri shev or thikat shev.
Whole Spices – This curry uses whole spices such as cloves (laung), black peppercorn (kali mirch), and bay leaf (tejpatta). When infused in hot oil, these spices add a beautiful flavor to the curry.
Spice Powders – You will need basic spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder.
Tomato Puree – I prefer pureed fresh tomatoes, but you can use store-bought puree, too.
Others – You will also need oil, cumin seeds, asafetida (hing), salt, lime juice, and cilantro (fresh coriander leaves).
You can also use traditional kala masala or goda masala instead of garam masala to flavor the curry.
How To Make Shev Bhaji
Make The Masala Paste
Heat 3 tablespoon oil in a pan over medium-high heat.
Once the oil is hot, add the following ingredients and roast until the coconut is nicely browned, stirring frequently.
- 1 cup sliced onions
- 3-4 garlic cloves (peeled)
- 1-inch piece of ginger (chopped)
- ½ cup grated dry coconut
Add the roasted mixture to a blender along with ¼ cup water. Blend to make a fine paste.
Make The Curry
Heat 1 tablespoon oil in a pan over medium-high heat.
Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.
- 2-3 cloves
- 4-5 black peppercorns
- 2 bay leaves
- 1 teaspoon cumin seeds
Add the following ingredients and cook for 3-4 seconds.
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon asafetida
- 1 teaspoon salt
Now, add 1 cup pureed tomatoes and mix well. Cook for 2-3 minutes.
Add the masala paste to the pan and cook for a minute.
Now, add ½ teaspoon garam masala powder and 2 cups of water.
Bring the curry to a boil.
Add 1 cup of thick sev and cook for 20-30 seconds.
Check for salt and add more if needed.
Add 1 teaspoon lime juice and garnish with 2 tablespoon chopped cilantro. Serve hot.
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Shev Bhaji Recipe
Ingredients
For The Masala Paste
- 3 tablespoons oil
- 1 cup sliced onions
- 3-4 garlic cloves (peeled)
- 1 inch piece of ginger (chopped)
- ½ cup grated dry coconut
For The Curry
- 1 tablespoon oil
- 2-3 cloves (laung)
- 4-5 black peppercorns (kali mirch)
- 2 bay leaves (tejpatta)
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon asafetida (hing)
- 1 teaspoon salt (or to taste)
- 1 cup pureed tomatoes
- ½ teaspoon garam masala powder
- 1 cup thick sev
- 1 teaspoon lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves) (chopped)
Instructions
Make The Masala Paste
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add onions, garlic, ginger, and coconut and roast until the coconut is nicely browned, stirring frequently.
- Add the roasted mixture to a blender along with ¼ cup water. Blend to make a fine paste.
Make The Curry
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cloves, peppercorns, bay leaves, and cumin seeds and let them crackle for 4-5 seconds.
- Add coriander powder, turmeric powder, Kashmiri red chili powder, asafetida, and salt, and cook for 3-4 seconds.
- Add pureed tomatoes and mix well. Cook for 2-3 minutes.
- Add the masala paste to the pan and cook for a minute.
- Now, add garam masala powder and 2 cups of water.
- Bring the curry to a boil.
- Add sev and cook for 20-30 seconds.
- Check for salt and add more if needed.
- Add lime juice and garnish with chopped cilantro. Serve hot.
