Potato/Aloo Sagu also called potato masala or poori masala is a very delicious and simple recipe made with potatoes. Bombay Sagu recipe for puri can be prepared in less than 30 minutes if you have boiled potatoes ready with you.
Potato/Bombay sagu recipe is more popular in South India, especially in Karnataka and is usually served with pooris or chapatis or dosa or Rava idli.
Roasted chana dal powder (fried gram powder) gives a unique taste to the sagu, so do not skip adding this.
How to Make Potato Sagu Recipe
Wash and pressure cook potatoes for 2 whistles or use an Instant Pot to boil the Potatoes.
Take 2 tablespoons of roasted chana dal or roasted bengal gram in a blender. Grind them into a fine powder.
Heat oil in a pan/kadai. Once the oil is hot add mustard seeds, cumin and let them splutter.
Then add urad dal, chana dal, and saute till the dals become light brown.
Then add green chilies, ginger, curry leaves, hing, and saute for 30 secs.
Next, add the chopped onion and saute it for 2-3 minutes or till the onions turn soft.
Add tomato, and dry spices like turmeric powder, coriander powder, garam masala powder, salt, and cook till the tomatoes turn soft. Add fried gram powder and cook for a minute.
Then add 1.5 cups of water, mix well and bring the water to boil. Add boiled & mashed potato, peas (optional), mix well, and simmer the Bombay sagu on a medium-low flame for 3-4 minutes. Once done then turn off the gas.
Now add coriander leaves, squeeze lemon juice and mix it well.
Serve Potato/Aloo Sagu recipe with poori, chapati, dosa, or idli.
More Curry Recipes
- Lauki Ki Subji
- Black Eye Pea Curry(Lobia curry)
- Beetroot & Chickpeas Stir Fry
- Mushroom Masala
- Potato Peas Curry
Potato Sagu (Bombay Sagu for Poori)
Ingredients
Measuring cup (1 cup = 250 ml)
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- ½ teaspoon jeera(cumin) seeds
- 1 teaspoon split urad dal
- 1 teaspoon chana dal
- 1 teaspoon ginger grated
- 2 green chilies finely chopped
- 1 stalk curry leaves
- 1 pinch hing (asafoetida)
- 1 medium onion finely chopped
- 1 large tomato finely chopped
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- salt to taste
- 2 tablespoons roasted chana dal (putani) or besan
- 1.5 cups water
- 2-3 medium boiled potatoes
- 2 tablespoons coriander leaves
- juice of half lime
Instructions
- Wash and pressure cook potatoes for 2 whistles.
- Take 2 tablespoons of roasted chana dal or roasted bengal gram or putani in a blender. Grind them into a fine powder.
- Heat oil in a pan/kadai. Once the oil is hot add mustard seeds, cumin and let them splutter.Then add urad dal, chana dal, and saute till the dals become light brown.
- Then add green chilies, ginger, curry leaves, hing and saute for 30 secs.Next, add the chopped onion and saute it for 2-3 minutes or till the onions turn soft.
- Add tomato, and dry spices like turmeric powder, coriander powder, garam masala powder, salt, and cook till the tomatoes turn soft. Add fried gram powder and cook for a minute.
- Then add 1.5 cups of water, mix well and bring the water to boil. Add boiled & mashed potato, peas (optional), mix well and simmer the bombay sagu on a medium-low flame for 3-4 minutes. Once done then turn off the gas.Now add coriander leaves, squeeze lemon juice and mix it well.
- Serve Potato/Aloo Sagu recipe with poori, chapati, dosa or idli.
Notes
Nutrition
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