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potato sagu recipe, how to make potato sagu | bombay sagu recipe

potato sagu recipe with step by step photos. potato sagu is lightly spiced potato curry from the karnataka cuisine usually served with pooris, chapati, dosa or rava idli.

when living in bangalore, we tasted potato sagu with rava idli at one of the MTR (mavalli tiffin room) restaurants.

the rava idli was much larger in size than what we make at home. posting a pic of it which i had taken about 6 years back from my point & shoot camera. the rava idli is accompanied with potato sagu and coconut coriander chutney.

potato sagu is also called as bombay sagu. but never i have heard or seen of bombay sagu being served in mumbai hotels, even in the udipi restaurants.

the combination of potato curry and poori is a favorite. every state has its own method of making potato curries. the north indian states have their own unique recipes. so is the case in south. in goa, they call the potato curry, patal bhaji and is served with pooris. the dry version is called as sukha bhaji. in tamil nadu, there is potato masala which is served with pooris. we have also travelled a lot in south maharashtra and poori bhaji is one of the breakfast dishes available in all the hotels or dhabas there.

recently, we stayed for a few days in banaras. there they had the banarasi style aloo ki subzi served with pooris. the taste of the recipe was similar to the aloo rasedar i had posted some time back.

like potato sagu, there is also a variation of sagu made with mixed veggies, which is known as veg sagu. veg sagu can also be served with pooris, chapatis or dosa.

making this potato curry does not take much time. you just need to boil potatoes and the rest of the method is easy. so when you make pooris, rotis, dosa or rava idli, you can make potato sagu as a side dish along with coconut chutney. you can also add some green peas. do note that i have added onions, but you can skip them. i usually serve potato sagu with pooris, set dosa, poha dosa, neer dosa and sometimes even plain dosa.

if you love potatoes, then you can have a look at these potato recipes from the different indian states:
mathura ke dubki wale aloo – uttar pradesh
potato masala – tamil nadu
potato curry for masala dosa – tamil nadu
dum aloo – kashmir
dum aloo – bengal
dum aloo – punjab

potato sagu recipe card below:

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potato sagu recipe | bombay sagu recipe
prep time
20 mins
cook time
30 mins
total time
50 mins
 
potato sagu recipe - lightly spiced potato curry that can be served with pooris, dosa, chapati or rava idli.
course: Breakfast
cuisine: karnataka, south indian
servings: 3 to 4
author: dassana amit
ingredients (1 cup = 250 ml)
  • 250 grams potatoes OR 3 to 4 medium potatoes - boiled, peeled and crumbled OR 1.5 cups crumbled potatoes (aloo)
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon urad dal (split husked black gram)
  • 1 teaspoon chana dal (husked and split bengal gram)
  • 100 grams onion OR 1 large onion, chopped OR ⅔ cup chopped onion
  • 1 or 2 green chilies, chopped (hari mirch)
  • ½ inch ginger, chopped OR 1 teaspoon chopped ginger (adrak)
  • 7 to 8 curry leaves (kadi patta)
  • 1 small tomato OR ¼ cup chopped tomatoes (optional)
  • ¼ teaspoon turmeric powder (haldi)
  • a pinch of asafoetida (hing)
  • 2 teaspoon besan (gram flour)
  • 1.25 cups water
  • salt as required
  • 1 to 2 tablespoon chopped coriander leaves (dhania patta)
how to make recipe
boiling potatoes:
  1. rinse 3 to 4 medium potatoes very well and then boil or steam them in a pressure cooker. if pressure cooking, then pressure cook for 4 to 5 whistles.
  2. when the potatoes are still warm, peel and crumble them. you can also chop them and keep aside.
making potato sagu:
  1. in a pan heat 1 tbsp oil. add 1 tsp mustard seeds and let them splutter.
  2. when the mustard seeds start to splutter, add 1 tsp urad dal and 1 tsp chana dal.
  3. stir and saute till the dals become golden.
  4. then add 2/3 cup chopped onion. saute the onions till translucent.
  5. now add 1 or 2 green chilies (chopped), 1 tsp chopped ginger and 7 to 8 curry leaves.
  6. next add ¼ cup chopped tomatoes.
  7. saute for 2 minutes and then add ¼ tsp turmeric powder and a pinch of asafoetida.
  8. mix and continue to saute for 2 more minutes.
  9. then add 2 tsp besan/gram flour.
  10. mix the besan very well and saute for a minute.
  11. add 1.25 cups water. stir and mix well.
  12. bring the entire mixture to a gentle boil.
  13. add the crumbled potatoes.
  14. mix the potatoes with the rest of the curry.
  15. season with salt. cover the pan with a lid and simmer potato sagu on a low flame for 7 to 8 minutes or more till the gravy thickens. do check once or twice when simmering.

  16. the potato sagu gravy should have a medium consistency and should not be thick or thin. 

  17. a slight thin consistency is also fine. check the taste and add more salt if required.

  18. lastly add 1 to 2 tbsp chopped coriander leaves and switch off the flame.
  19. serve potato sagu with dosa, rava idli, chapati, paratha or pooris.


how to make potato sagu recipe:

1. rinse 3 to 4 medium potatoes very well and then boil or steam them in a pressure cooker.  if pressure cooking, then pressure cook for 4 to 5 whistles. the potatoes should be cooked till soft and of a mashable consistency.

2. when the potatoes are still warm, peel and crumble them. you can also chop them and keep aside.

3. in a pan heat 1 tbsp oil. add 1 tsp mustard seeds and let them splutter.

4. when the mustard seeds start to splutter, add 1 tsp urad dal and 1 tsp chana dal.

5. stir and saute till the dals become golden.

6. then add ⅔ cup chopped onions.

7. saute the onions till translucent.

8. now add 1 or 2 green chilies (chopped), 1 tsp chopped ginger and 10 to 12 curry leaves.

9. next add ¼ cup chopped tomatoes.

10. on a low to medium flame, saute for 2 minutes and then add ¼ tsp turmeric powder and a pinch of asafoetida.

11. mix and continue to saute for 2 more minutes.

12. then add 2 tsp besan/gram flour.

13. mix the besan very well and saute for a minute.

14. add 1.25 cups water.

15. stir and mix well.

16. bring the entire mixture to a gentle boil.

17. add the crumbled potatoes.

18. mix the potatoes with the rest of the curry.

19. season with salt.

20. cover the pan with a lid and simmer potato sagu on a low flame for 7 to 8 minutes or more till the gravy thickens. do check once or twice when simmering.

21. the potato sagu gravy should have a medium consistency and should not be thick or thin. a slight thin consistency is also fine. check the taste of potato sagu and add more salt if required.

22. lastly add 1 to 2 tbsp chopped coriander leaves and switch off the flame.

23. serve potato sagu with dosa, rava idli, chapati, paratha or pooris.




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This post was last modified on June 17, 2017, 2:47 pm

    Categories Indian Breakfast RecipesKarnataka RecipesKids RecipesSouth Indian RecipesTiffin RecipesVegan Recipes