Potato sagu recipe also called as aloo saagu or bombay sagu is served in south Indian restaurants especially in karnataka with dosa, poori ,rava idli and many other breakfast dishes. This also goes well with roti, phulka or chapati. Though it is called as Bombay saagu, it is a typical Karnataka style side dish that has no onion and no garlic. Hot poori with this potato sagu is a delight to the taste buds. Though I make other sides to go with the pooris, this is the one most made as it is easy to make.
This super easy aloo sagu can be prepared in just 20 minutes, including the chopping time. No pre boiling of potatoes is needed, however you can also use boiled potatoes. The best part is that it leaves us feeling full for long, meaning it is the best side for our breakfast or lunch.
How to make potato sagu recipe
1. Peel and chop potatoes to small cubes. The smaller, the quicker the curry gets cooked. I chop them to almost half inch.
2. Heat oil in a deep pan, add mustard, cumin and curry leaves.
3. When the spices begin to crackle, add hing, green chilies, potatoes and peas. Fry for 2 to 3 minutes. Make sure you add enough green chilies since there is no red chili powder used. The heat comes only from green chilies.
4. Pour water to cover the potatoes and allow the potatoes to cook. You can also cook these in a pressure cooker but I prefer to cook in pot otherwise they may turn
5. While the potatoes cook, make a fine powder of the fried gram.
6. Add very little water to make a thick paste but of pouring consistency. Add salt and turmeric to the paste.
7. Once the potatoes are soft cooked, pour this mix and let it simmer till the gravy thickens. If your gravy becomes runny, you can mix some more fried gram powder with very little water and pour it to the gravy. Off the heat.
8. Add lemon juice and stir well. Garnish with coriander leaves
For more simple potato curry recipes, you can check
Potato curry
Potato kurma
Potato fry
Potato sagu recipe or bombay sagu recipe
Potato sagu
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 2 potatoes large , cubed small
- ¼ cup green peas fresh or frozen
- 1 sprig curry leaves
- 2 to 3 green chilies slit
- ¼ cup fried gram , putnala pappu / roasted gram/ bhuna chana dal
- 1 Pinch mustard
- ¼ tsp cumin
- 1 Pinch hing
- 1 pinch turmeric
- Salt as needed
- 2 tbsps Oil
- 2 tbsps lemon juice (adjust)
Instructions
- Heat a pan with oil, add cumin, mustard and curry leaves.
- Let the spices begin to splutter, then add hing, green chilies, potatoes and peas. Fry for around 2 to 3 mins.
- Add enough water to cover the potatoes and allow them to soft cook.
- While the potatoes cook, make a fine powder of the fried gram in a mixer.
- Add little water just enough to make a thick paste of the gram flour. It must be of pouring consistency. Add salt and turmeric to the paste.
- When the potatoes are cooked, pour the mix and stir well to prevent lumps. Simmer the gravy till it thickens. Switch off the stove.
- Add lemon juice and mix well. Garnish potato sagu with coriander leaves.
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Dr Ruchi Gupta says
Will be trying out the recipe today ,let’s see how it comes out to be . i swear by your coconut chutney and karahi paneer recipe .i am totally new to cooking but whatever I make with your recipes turns out great ,family loves it . thanks dear
swasthi says
Dr. Ruchi
Glad to know the recipes worked out well. Thank you so much!
🙂
Aparna Hansoti says
Hi Swasthi,
I live your recipes. I am a novice cook, but your recipes are inspiring, interesting and give me great results.
Thanks for being such a great support.
swasthi says
Hello Aparna
Glad to know! You are welcome
Karen says
At first I was not sure about this recipe then I realised I forgot to put the lemon in it. What a difference that made. Ate it with roti and loved it. Tasty and easy to make.
swasthi says
Hi Karen
Glad you liked it. Yes lemon juice and green chilies are very important here. Thank you!
Sahana says
Thank u dear.
Shayan says
I love all your recipes..
Will try n let you know the results…
swasthi says
Thanks Shayan
Rehma says
Hiii
Prepared this today to accompany poori. Generally I don’t like potato curries with poori, but this one I personally liked it
Thanks
swasthi says
welcome Rehma
madhu says
About potato saagu
Simple recipe
Very tasty
swasthi says
Thanks madhu
shalini says
A HEALTHY, EASY, QUICK, TASTY RECIPE.. I prepare this kind of recipe for the 1st time, but still it turned out very well. I never ever heard of preparing a dish by adding roasted chanadal powder.
This kind of healthy recipes can be given to kids also,
swasthi says
Thanks Shalini. Iam happy that you liked it. yes kids will surely like this
asha says
Superb
swasthi says
thank you
suma says
Simple but awesome
htsh says
No Masala!
Can I add gram powder instead of grinding?
swasthi says
yes, no masala recipe,
yes you can add gram powder. Make a smooth paste of pouring consistency and use
htsh says
I made it today. It came out pretty good. Didn’t add peas. But still eatable.
swasthi says
Thanks for the feedback
Satish R says
Will try today recipe looks great
swasthi says
Thank You Satish
madhavi says
my favorite sagu Swasthi. Looks very good!
Linsy says
never added dal powder before, nice to know that, love the new look.
marudhuskitchen says
nice instructive and beautiful recipe too..
Safa says
The concept of adding gram flour to thicken a gravy is actually new to me. I’ve always used cornflour or all purpose flour. This is interesting. Great recipe!
Nisa Homey says
Love the new look of your blog…I like the idea of adding gram flour to thicken the gravy…the curry sounds simple and easy..bookmarked!!