Receta Potato sagu recipe – How to make potato sagu or potato masala recipe – side dish for rotis

by charulata

Potato sagu also called as potato masala or poori masala is a very delicious and simple recipe made with potatoes.  It is also a quick recipe which can be prepared in less than 30 minutes if you have boiled potatoes ready with you.  Potato sagu is more popular in South India especially in Karnataka and usually served with pooris or chapatis or dosa or rava idli.  Besan or gram flour mixture gives a unique taste to the saga, so do not skip adding this. Prep Time :  15 mins Cook Time :  30 mins Servings : 4 persons South Indian cuisine INGREDIENTS Potatoes – 4 nos Onion – 1 (medium sized) (chopped finely) Tomato – 1 (chopped finely) Green chillies – 2 (chopped finely) Ginger – 1/2 inch chopped or grated Besan or gram flour – 2 teaspoons Oil – 2 tablespoons Mustard seeds or rai – 1 teaspoon Urad dal – 1 teaspoon Chana dal or split Bengal gram – 1 teaspoon A pinch of asafoetida or hing Curry leaves – 5 to 6 Turmeric powder or haldi – 1/4 teaspoon Chopped coriander leaves – 2 tablespoons Salt to taste HOW TO MAKE OR PREPARE POTATO SAGU OR POTATO MASALA RECIPE Pressure cook the potatoes with sufficient water for 4-5 whistles or till cooked.  Once cooled down, peel the skin of the potatoes.  Mash or crumble them and keep it aside. Heat oil in a pan on medium flame.  Add mustard seeds and allow them to splutter.  Then add hing, urad dal and chana dal.  Saute till the dals become golden brown in colour..  Add chopped onions, grated ginger, green chillies and curry leaves. Saute till the onions become translucent.  Add chopped tomatoes and saute on a low to medium flame for 2 minutes till the tomatoes become little soft. Add turmeric powder and salt.  Mix well.  Then add mashed potatoes and mix them well. Cook on a low flame for a minute or two.  Add 2 teaspoons of besan in 1/4 cup of water.  Mix it well so that no lumps are formed. Add this besan water to the mixture.  Add 1 cup of water and mix all the ingredients well.  Check for salt and add if required. Close the pan with its lid and cook on a low flame for 3 -4 minutes.  Cook till the gravy starts thickening.  Once the gravy reaches a medium consistency, switch off the flame.  Garnish with chopped coriander leaves. Serve potato sagu with pooris, rotis, dosas or rava idli. NOTES/TIPS Ensure to cook the potatoes till soft and mashable. Adjust green chillies according to the spiciness required by you. You can also add ginger-garlic paste to add flavour to the sagu. If you want a little thinner consistency,  add little more water and cook accordingly. You can also add boiled green peas alongwith potatoes.   Related RecipesAloo or potato kurma recipe – how to make alu or aloo kurma recipe – side dish for rotis/chapathisAloo gravy or potato curry recipe – no onion no garlic recipe – side dish for rotisParwal ki subzi – How to make parwal ki sabzi recipe – North Indian recipesMushroom pepper fry recipe – How to make mushroom pepper fry recipeAloo beans stir-fry recipe – How to make punjabi aloo beans sabzi recipe – side dish for rotisSweet potato curry recipe – How to make sweet potato curry recipeSpicy potato recipe – How to make spicy potato recipe – side dish for rotisEggless orange cake – How to make eggless orange cake recipe – cake recipesBlack chickpeas and potato semi-dry curry (kala chana aur aloo curry) recipeCapsicum masala recipe – side dish for rotis