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# Potato Sagu Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Total time** | 30 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 107 kcal |
| Carbohydrates | 10 g |
| Protein | 2 g |
| Fat | 8 g |
| Saturated fat | 1 g |
| Sodium | 615 mg |
| Potassium | 274 mg |
| Fiber | 2 g |
| Sugar | 4 g |
| Vitamin A | 618 IU |
| Vitamin C | 52 mg |
| Calcium | 41 mg |
| Iron | 1 mg |
## 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
## Instructions
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.
## Step-by-step
Firstly, roughly mash 3 boiled potato making sure there are little pieces in it. Keep aside.
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.
Add 1 inch ginger, 2 chilli and saute slightly.
Further, add 1 onion and saute until the onion softens slightly.
keeping the flame on low add ½ tsp turmeric, ½ tsp chilli powder and 1 tsp salt.
Saute on low flame until the spices turn aromatic.
Further, add 1 tomato and cook till the tomato softens.
Add in mashed potato, 2 cup water and mix well. Adjust the salt to your preference.
In a small bowl mix 2 tbsp gram flour with ½ cup water. Make sure there are no lumps.
Pour the besan slurry and mix continuously until the curry boils.
Continue to boil for 5 minutes, or until the raw smell of besan is gone.
Further add 2 tbsp coriander, ½ lemon and mix well.
Finally, enjoy **Bombay Sagu Recipe** with poori or roti.
## Video
## Notes
* Firstly, the consistency of sagu thickens once cooled. So adjust it by adding water as requried.
* Additionally, make sure to keep stirring once the besan slrry is added to prevent any lumps from forming.
* Also, you can increase the chilli to make the sagu spicy.
* Finally, **Bombay Sagu Recipe** tastes great when made slightly watery.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/potato-sagu-bombay-aloo-saagu-recipe/](https://hebbarskitchen.com/potato-sagu-bombay-aloo-saagu-recipe/)
