Potato Sagu, also known as Bombay Sagu, potato masala, or poori masala, is a flavorful and easy dish made with potatoes (aloo). This Bombay Saagu recipe pairs perfectly with puri and can be prepared in under 20 minutes if you have boiled potatoes ready.
Potato Sagu, also known as Bombay Sagu or Aloo Sagu, is a delicious and popular South Indian dish, especially in Karnataka, where I grew up. This mildly spiced, flavorful potato curry is a staple in many households and is often enjoyed as a comforting breakfast or brunch side dish. It is typically served with poori, chapati, set dosa, uttapam, or rava idli.
Growing up, my mom would make potato sagu, vegetable sagu, beetroot kurma, or vegetable kurma on rotation to pair with the poori, and semiya kheer she made every Sunday. It was a cherished weekend tradition in our home.
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Ingredients
- Potato: I used yellow potatoes. You can also use red potatoes or the Russet variety.
- Roasted Chana Dal (Putani): Roasted chana dal powder, gives a unique taste to the sagu, so do not skip adding this.
- Onion: adds a nice flavor; you can skip it for the no-onion recipe.
- Spices: Coriander powder, turmeric powder.
- Tempering Ingredients: used mustard seeds, cumin seeds, urad dal, chana dal, green chilies, ginger, hing, and curry leaves.
- Lime Juice: Use fresh lime/lemon juice for a nice flavor.
How to Make Potato Sagu (Bombay Saagu)
Wash and pressure cook 2-3 medium 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 2 tablespoons oil is hot, add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds and let them splutter.
Then add 1 teaspoon urad dal, 1 teaspoon chana dal, and saute till the dals become light brown.
Then add 2 green chilies, 1 teaspoon grated ginger, 1 stalk curry leaves, 1 pinch of hing, and saute for 30 seconds.
Next, add 1 large chopped onion, ½ teaspoon 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, 1 teaspoon 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 juice of half a lime, add 2 tablespoons 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 poori, chapati, rava idli, or set 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 full-fat coconut milk in this recipe to make it rich, and flavorful.
More Indian Curry Recipes
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 seconds.
- 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
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 full-fat coconut milk in this recipe to make it rich, and flavorful.
Nutrition
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