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
Potato sagu recipe or bombay sagu recipe
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)
- 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.
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