Potato Sagu Recipe: How to Make Potato Sagu Recipe2018-01-22
- Cuisine: Karnataka Recipes, South Indian Recipes
- Course: Others, Potato Recipes
- Skill Level: Intermediate
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- Servings : 3
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
Potato Sagu Recipe
Potato sagu recipe is an excellent combination for poori or chapati. The starchy nature of the potatoes combined with the gram flour and other spices make a delicious curry. Other vegetarian curry recipes that go well with chapati, roti or poori are kadai veg gravy, chana masala, aloo sabzi, palak paneer and so on.
First, wash the potatoes and pressure-cook them with sufficient water for three to four whistles. You can add a pinch of turmeric powder when cooking the potatoes. Allow the pressure to escape and the contents cool down. Peel the skin, which comes easily. Smash the potatoes using a spoon or a fork.
Next, wash and chop a medium sized onion and few green chilies. Take one or two teaspoon of roasted Bengal gram in a mixer jar and grind well. This flour improves the thick consistency of the gravy. Alternatively, you can use slightly dry roasted besan flour.
Now, heat oil in a cooking pan. Add mustard seeds and allow spluttering. Then,add black gram and Bengal gram and roast for few seconds. Add the chopped onions and green chilies and stir well. Now, add the turmeric powder, a pinch of hing and the required amount of salt for the curry. Add some water and allow boiling. The water is boiling, add the roasted Bengal gram flour and mix well. Stir constantly to avoid any lumps.
The gravy becomes thick, the boiled and smashed potatoes to the mixture and stir well. Ensure the contents are uniformly distributed. the texture becomes mushy, add some chopped coriander leaves and mix well. The yummy potato sagu is ready. Serve hot with chapati, poori or paratha.
Potato curries are differently cooked in different states as per their tastes,in that way potato sagu is the potato curry recipe of Bombay,In Tamil Nadu are made their potato as dry for serving with poori and chapathi.The cooking method is different from that,so the Mumbai style restaurants are serve this potato sagu with dosa and poori varieties.
- Potato - 3 Nos.
- Onion - 1 No.
- Curry Leaves - 3 Nos.
- Bengal Gram - 1/2 Tbsp
- Black Gram - 1/2 Tbsp
- Green Chilly - 2 Nos.
- Turmeric Powder - 1/4 Tbsp
- Roasted Bengal Gram - 2 Tbsp
- Mustard Seeds - 1/4 Tbsp
- Oil - 11/2 Tbsp
- Coriander Leaves - 1/4 Tbsp
Take three medium sized potatoes, wash them well and pressure-cook for three or four whistles.
When the potatoes are well-boiled, peel off the skin and smash them well using a fork or a spoon.
Wash one medium sized onion and fine chop into small slices and also chop some green chilies, and bring some Bengal gram and Black gram.
Take a mixer jar and add one or two tsp of roasted Bengal gram, which helps to thicken the gravy.
Grind them well as fine powder. You can also use besan flour, which is slightly dry roast before adding.
Heat a cooking pan, add some oil and splutters some mustard seeds. Add the Bengal gram and Black gram, roast them well.
Then add those chopped onion slices and chopped green chilies and stir for few seconds.
Then add a pinch of turmeric powder and enough salt for this recipe and a pinch of hing with them.
Then add some water with them and let them to boil for few minutes until the water starts bubbling.
When the water is boiling, add the roasted Bengal gram flour with them and stir to avoid the lumps formation.
When the gravy becomes thicker, add the boiled, peeled and smashed potatoes with them and stir well.
When the curry becomes tender and mushy, add some chopped coriander leaves and serve hot with tasty Poori or chapathi.