Simple, practical, and full of everyday flavour, Potato Sagu Recipe | Bombay Sagu - Aloo Saagu for Poori is a vegetarian south indian curry made with boiled potato, oil, and mustard in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4 servings
  • Category: curry
  • Cuisine: south indian

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

Method

  1. Firstly, roughly mash 3 boiled potato making sure there are little pieces in it. Keep aside.
  2. 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.
  3. Add 1 inch ginger, 2 chilli and saute slightly.
  4. Further, add 1 onion and saute until the onion softens slightly.
  5. keeping the flame on low add ½ tsp turmeric, ½ tsp chilli powder and 1 tsp salt.
  6. Saute on low flame until the spices turn aromatic.
  7. Further, add 1 tomato and cook till the tomato softens.
  8. Add in mashed potato, 2 cup water and mix well. Adjust the salt to your preference.
  9. In a small bowl mix 2 tbsp gram flour with ½ cup water. Make sure there are no lumps.
  10. Pour the besan slurry and mix continuously until the curry boils.
  11. Continue to boil for 5 minutes, or until the raw smell of besan is gone.
  12. Further add 2 tbsp coriander, ½ lemon and mix well.
  13. Finally, enjoy Bombay Sagu Recipe with poori or roti.

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.