Potato/Aloo Sagu also called as potato masala or poori masala is a very delicious and simple recipe made with potatoes
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 4
- Category: Breakfast, Side Dish
- Cuisine: Indian
Ingredients
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon jeera(cumin) seeds
- 1 teaspoon split urad dal
- 1 teaspoon chana dal
- 1 teaspoon ginger (grated)
- 2 green chilies (finely chopped)
- 1 stalk curry leaves
- 1 pinch hing (asafoetida)
- 1 large onion (roughly chopped)
- 1/2 teaspoon turmeric powder
- salt (to taste)
- 2 tablespoons roasted chana dal (putani) (or besan)
- 1.5 cups water
- 2-3 medium boiled potatoes (mashed)
- 1 teaspoon coriander powder
- juice of half lime
- 2 tablespoons coriander leaves
Method
- Wash and pressure cook potatoes for 2 whistles or use an Instant Pot to boil the Potatoes.
- Take 2 tablespoons of roasted chana dal or roasted bengal gram in a blender. Grind them into a fine powder.
- Heat oil in a pan/kadai. Once the oil is hot, add mustard seeds, cumin and let them splutter.
- Then add urad dal, chana dal, and saute till the dals become light brown.
- Then add green chilies, ginger, curry leaves, hing, and saute for 30 seconds.
- Next, add the chopped onion, turmeric powder, and salt and saute it for 2-3 minutes or till the onions turn soft.
- Add 2 tablespoons of fried gram powder in a small bowl, add some water, and stir well. Add the mixture to the kadai and cook for a minute.
- Then add 1.5 cups of water, mix well, and bring the water to a boil. Add boiled & mashed potato, coriander powder mix well, and simmer the Bombay sagu on a medium-low flame for 3-4 minutes. Once done, then turn off the gas.
- Now squeeze lemon juice, add coriander leaves, and mix it well.
- Serve Potato/Aloo Sagu recipe with poori, chapati, dosa, or idli.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.