potato sagu recipe | bombay sagu for poori recipe | aloo saagu recipe

4

potato sagu recipe | bombay sagu for poori recipe | aloo saagu with detailed photo recipe. bombay sagu recipe is prepared from mashed potato. this is an amazing side dish for poori, set dosa and even idli.
bombay sagupotato sagu recipe | bombay sagu for poori recipe | aloo saagu recipe with step by step photo recipe. basically a simple curry prepared from mashed potato, onion and tomatoes. also, it is mixed with grounded roasted chana dal or roasted bengal gram or putani in kannada. this gives a unique tastes to this curry.

sagu recipe has always been my favourite recipe. be it a mixed veg sagu or potato sagu recipe. whenever i prepare poori or set dose recipe, saagu recipe is always prepared as side dish. unlike other curries, sagu recipe has a subtle flavour and a medium spice. also the mashed potato would enhance the taste to make it full of starchy taste. furthermore, with respect to vegetable it is just potato, however some even add boiled peas. i personally does not recommend for bombay sagu recipe.

bombay sagu

furthermore, bombay sagu can also be served with plain chapathi and roti. this sagu is not just limited for breakfast recipes, as it tastes great with rice and roti too. if you do not like it to be thick gravy for rice, make it thinner by adding some water. also, i have added 2 slit green chillies which is more than sufficient for breakfast dishes. however, you may require more spiciness for roti and rice servings. lastly, do not boil the curry after adding the mashed potato as it would thicken the curry.

finally, do visit my other indian curry recipe collection for roti and rice. specifically, mixed veg sagu, aloo bhaji recipe,  bhaingan bharta, sev tomato ki sabji and dum aloo recipe. also do check my indian breakfast recipes collection. particularly poori recipe, aloo ki poori recipe, plain dosa, uttappam and rava idli recipe.

recipe card for potato sagu recipe | bombay sagu recipe:

potato sagu recipe | bombay sagu for poori recipe | aloo saagu recipe
 
Prep time
Cook time
Total time
 
easy potato sagu recipe | bombay sagu for poori recipe | aloo saagu recipe
Author:
Recipe type: curry
Cuisine: south indian
Serves: 3 servings
Ingredients
  • 2 medium sized potatoes
  • 2 tbsp roasted chana dal / roasted bengal gram / putani
  • 1 medium sized onion, finely chopped
  • 2 medium sized tomato, finely chopped
  • 1 tsp ginger garlic paste
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 2 green chilies, slit lengthwise
  • 1 ½ cup of water
  • salt as per taste
seasoning ingredients
  • ½ tsp jeera / cumin seeds
  • 1 red chilli (optional)
  • ½ tsp mustard seeds
  • ½ tsp urad dal
Instructions ( 1 cup =255 ml)
  1. firstly, take 2 medium sized potatoes and pressure cook them for 2 whistles.
  2. secondly, 2 tbsp of roasted chana dal or roasted bengal gram or putani in a blender.
  3. ground them to fine powder.
  4. furthermore, in a heavy bottom pan, take 2 tbsp of oil and all the seasoning ingredients. add ½ tsp of jeera, ½ tsp of urad dal and ½ tsp mustard seeds.
  5. once the mustard seeds start spluttering, add finely chopped onions and slit green chilies.
  6. once the onions turns translucent add ginger garlic paste.
  7. now add finely chopped tomatoes and fry them till they turn mushy.
  8. it is now time to spice powders. add 1 tsp of coriander powder and ½ tsp of turmeric.
  9. now add 1½ cup of water and bring them to boil.
  10. add salt as per the taste.
  11. after salt, now add grounded roasted chana dal powder from step 3.
  12. finally, add the boiled potatoes.
  13. lastly, switch of the flame and add chopped coriander leaves.


potato sagu recipe | bombay sagu step by step photo recipe:

  1. firstly, take 2 medium sized potatoes and pressure cook them for 2 whistles. keep it aside.potato sagu
  2. secondly, take 2 tbsp of roasted chana dal or roasted bengal gram or putani in a blender.potato sagu
  3. ground them to fine powder.potato sagu
  4. furthermore, in a heavy bottom pan, take 2 tbsp of oil and all the seasoning ingredients. add ½ tsp of jeera, ½ tsp of urad dal and ½ tsp mustard seeds.bombay sagu
  5. once the mustard seeds start spluttering, add finely chopped onions and slit green chilies.bombay sagu
  6. once the onions turns translucent add ginger garlic paste. saute them till the raw smell of ginger garlic fades away.bombay sagu
  7. now add finely chopped tomatoes and fry them till they turn mushy.bombay sagu
  8. it is now time to spice powders. add 1 tsp of coriander powder and ½ tsp of turmeric. if you like your curry to be spicy than add ½ tsp of red chili powder. fry the spices with tomato and onion paste.aloo saagu
  9. now add 1½ cup of water and bring them to boil.aloo saagu
  10. add salt as per the taste.aloo saagu
  11. after salt, now add grounded roasted chana dal powder from step 3. mix well and continue to simmer.aloo saagu
  12. finally, add the boiled potatoes. but before adding, mash it well with your hand and then add it. mix well and bring them to boil.potato sagu
  13. lastly, switch of the flame and add chopped coriander leaves.bombay sagu
  14. serve it with choice of rotis, puri or even with rice.bombay sagu


notes:

  • firstly, do not over boil the curry after adding roasted chana dal powder. the gravy would turn thick.
  • secondly, if you like your curry to be spicy add desired amount of chilli powder at step number 6.
  • furthermore, you can also add boiled peas with potatoes.
  • finally, you can add dry spices like cinnamon sticks and pepper with seasoning ingredients.

Get the latest recipes right in your inbox!!

SHARE
Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

4 COMMENTS

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe: