Potato Sagu Recipe | Bombay Sagu for Poori | Aloo Saagu with detailed photo and video recipe. A classical mashed potato curry recipe prepared with boiled potatoes, besan, and a combination of fresh and dry spices. It is a purpose-based curry and served typically with deep-fried bread, but not limited, and tastes great with all types of bread. The recipe can be prepared within minutes and takes basic ingredients to prepare a yummy gravy curry.
Potato Sagu Recipe | Bombay Sagu for Poori | Aloo Saagu with step-by-step photo and video recipe. Indian cuisine is known for its wide range of curries served with different types of bread and flavored and plain rice. These include fancy, premium, and simple gravy and dry-based curries. One such simple yet considered premium is the Potato Sagu or Bombay Sagu known for its consistency.
The Sagu recipe has always been my favorite recipe and I make this quite often for my morning breakfast and night dinner. Well, it can be a coconut-based mixed veg sagu or this classical Potato Sagu. In other words, whenever I prepare a poori or set dose, the saagu recipe is always mandatory. Unlike other gravy-based curries, Sagu gravy has a subtle flavor and a medium spice level. In addition, the use of mashed potato would enhance the taste by adding a hint of sweetness and a starchy taste to the curry. Furthermore, the recipe can also be prepared by adding more vegetables to it. But I would highly discourage it and keep it authentic and simple with just potatoes. Do try this variant and I am sure you would certainly enjoy it.
Furthermore, some more related and additional tips, suggestions, and variants to the Potato Sagu Recipe. Firstly, use fresh and juicy potatoes so that the curry has a suitable medium consistency. It should be neither thick nor thin water consistency so that it can be easily served with any type of bread. Secondly, if you are using large potatoes, it is better to slice and pressure cook them. This would help to cook potatoes evenly, otherwise internal part of potatoes may be undercooked. Lastly, I have added 2 slit green chilies for a medium spice level for this curry. However, if you wish to increase it, you can add more green and red chilly powder.
Finally, do visit my other Indian Curry Recipe Collection with this post of Potato Sagu Recipe. Specifically, mixed veg sagu, aloo bhaji recipe, Â bhaingan bharta, sev tomato ki sabji and dum aloo recipe. Also, do check my other related recipe categories like,
Video Recipe
Recipe Card for Potato Sagu
Potato Sagu Recipe | Bombay Sagu - Aloo Saagu for Poori
Ingredients
- 3 boiled potato
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp cumin
- 1 tsp urad dal
- 1 tsp chana dal
- 1 dried red chilli
- pinch hing
- few curry leaves
- 1 inch ginger, grated
- 2 chilli, finely chopped
- 1 onion, sliced
- ½ tsp turmeric
- ½ tsp chilli powder
- 1 tsp salt
- 1 tomato, chopped
- 2½ cup water
- 2 tbsp gram flour / besan
- 2 tbsp coriander, chopped
- ½ lemon
Instructions
- Firstly, roughly mash 3 boiled potato making sure there are little pieces in it. Keep aside.
- In a large kadai heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, pinch hing and few curry leaves. Splutter the tempering.
- Add 1 inch ginger, 2 chilli and saute slightly.
- Further, add 1 onion and saute until the onion softens slightly.
- keeping the flame on low add ½ tsp turmeric, ½ tsp chilli powder and 1 tsp salt.
- Saute on low flame until the spices turn aromatic.
- Further, add 1 tomato and cook till the tomato softens.
- Add in mashed potato, 2 cup water and mix well. Adjust the salt to your preference.
- In a small bowl mix 2 tbsp gram flour with ½ cup water. Make sure there are no lumps.
- Pour the besan slurry and mix continuously until the curry boils.
- Continue to boil for 5 minutes, or until the raw smell of besan is gone.
- Further add 2 tbsp coriander, ½ lemon and mix well.
- Finally, enjoy Bombay Sagu Recipe with poori or roti.
Nutrition
How to Make Potato Sagu with Step-by-step Photos
- Firstly, roughly mash 3 boiled potato making sure there are little pieces in it. Keep aside.
- In a large kadai heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, pinch hing and few curry leaves. Splutter the tempering.
- Add 1 inch ginger, 2 chilli and saute slightly.
- Further, add 1 onion and saute until the onion softens slightly.
- keeping the flame on low add ½ tsp turmeric, ½ tsp chilli powder and 1 tsp salt.
- Saute on low flame until the spices turn aromatic.
- Further, add 1 tomato and cook till the tomato softens.
- Add in mashed potato, 2 cup water and mix well. Adjust the salt to your preference.
- In a small bowl mix 2 tbsp gram flour with ½ cup water. Make sure there are no lumps.
- Pour the besan slurry and mix continuously until the curry boils.
- Continue to boil for 5 minutes, or until the raw smell of besan is gone.
- Further add 2 tbsp coriander, ½ lemon and mix well.
- Finally, enjoy Bombay Sagu Recipe with poori or roti.
Notes
- Firstly, the consistency of sagu thickens once cooled. So adjust it by adding water as requried.
- Additionally, make sure to keep stirring once the besan slrry is added to prevent any lumps from forming.
- Also, you can increase the chilli to make the sagu spicy.
- Finally, Bombay Sagu Recipe tastes great when made slightly watery.
What else can i use instead of chana dal?
I donot have it currently
you can use roasted bengal gram or putani.
Could you please post how to make “Kolambo-Vegetable Sambar-Konkani recipe”
http://hebbarskitchen.com/mor-kuzhambu-recipe-kulambu-mor-kulambu/
Archana, you r doing a wonderful work. I like this page very much.
Thanks a lot 🙂
can this curry be made without coriander powder
yes you should be able to make it, but coriander powder adds flavour and thickness to the curry
I didn’t get the message
what message you are referring here?
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