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.
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What is Bombay Sagu?
Potato Sagu, also known as Bombay Sagu or Aloo Sagu, is a delicious and popular South Indian dish that is usually served as a side dish with poori or chapati.
Ingredients
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, turmeric powder, and salt and saute it for 2-3 minutes or till the onions turn soft.
Add 2 tablespoons of fried gram powder in a small bowl, add some water, and stir well. Add the mixture to the kadai and cook for a minute.
Then add 1.5 cups of water, mix well, and bring the water to a boil. Add boiled & mashed potato, coriander powder mix well, and simmer the Bombay sagu on a medium-low flame for 3-4 minutes. Once done, then turn off the gas.
Now squeeze lemon juice, add coriander leaves, and mix it well.
Serve Potato/Aloo Sagu recipe with poori, chapati, dosa, or idli.
Serving Suggestions
Potato Sagu is usually served as a side dish with chapati, poori, rava idli, or dosa.
Storage Suggestions
- Refrigerate: Store the leftover potato sagu in an airtight container in the fridge for up to 2-3 days.
- Reheat: Reheat the curry on the stovetop or microwave oven until it's warm through.
Variations
- Other Vegies: You can also add veggies like green peas (fresh or frozen), and chopped tomatoes to the saagu.
- Coconut milk: You may replace some of the water with coconut milk in this recipe to make it rich and flavorful.
More Curry Recipes
- Lauki Ki Sabji
- Black Eye Pea Curry (Lobia Curry)
- Beetroot & Chickpeas Stir Fry
- Mushroom Masala
- Potato Peas Curry
- Vegetable Korma
- Chickpea Curry
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Potato Sagu (Bombay Sagu for Poori)
Ingredients
- 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 large onion roughly chopped
- ½ teaspoon turmeric powder
- salt to taste
- 2 tablespoons roasted chana dal (putani) or besan
- 1.5 cups water
- 2-3 medium boiled potatoes mashed
- 1 teaspoon coriander powder
- juice of half lime
- 2 tablespoons coriander leaves
Instructions
- 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, turmeric powder, and salt and saute it for 2-3 minutes or till the onions turn soft.
- Add 2 tablespoons of fried gram powder in a small bowl, add some water, and stir well. Add the mixture to the kadai and cook for a minute.
- Then add 1.5 cups of water, mix well, and bring the water to a boil. Add boiled & mashed potato, coriander powder mix well, and simmer the Bombay sagu on a medium-low flame for 3-4 minutes. Once done, then turn off the gas.
- Now squeeze lemon juice, add coriander leaves, and mix it well.
- Serve Potato/Aloo Sagu recipe with poori, chapati, dosa, or idli.
Notes
Nutrition
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