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How to Make Bombay Sagu Potato Curry

Updated on December 2, 2017
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. My food has less oil and no artificial color.

Bombay Sagu Curry

A Special Side Dish From the Indian City of Mumbai

Mumbai is India's largest city. There are many famous restaurants in this populous city. Bombay sagu is one of the popular side dishes found in this city. This mildly spiced potato curry is very delicious. It pairs well with flatbread, poori, rava idli, dosa, etc.

Bombay sagu is highly nutritious as it contains many other veggies, fresh spices, and gram flour along with potatoes. Making this curry is easy. I served hot rava idli with this curry.

Let me now share the Bombay sagu recipe with you.

5 stars for Bombay Sagu Curry

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: Serves four people

Ingredients

  • 3 potatoes, cooked, mashed
  • 1/4 cup fresh peas/frozen, optional
  • 1/2 cup onions, finely chopped
  • 1 tbsp ginger, minced or grated
  • 1/4 cup tomatoes, finely chopped
  • 2 tsp gram flour/besan/chickpea flour
  • 1/4 tsp turmeric powder
  • 2 pinches hing/asafoetida powder
  • 1/6 tsp or less sugar, optional, to balance the taste
  • 1/2 tsp salt, or as per taste
  • 1/2 tsp gram dal or split chickpea
  • 1/2 tsp white lentils
  • 1 tsp mustard seeds
  • 2-3 tsp oil
  • 2 tbsp coriander leaves, finely chopped
  • 4 medium size green chilies, slit, cut lengthwise
  • 8 curry leaves
I served Rava idlis with Bombay Sagu and green chutney.
I served Rava idlis with Bombay Sagu and green chutney.

Step-By-Step Instructions and Images for Making Bombay Sagu Curry

  1. Cook potatoes in pressure cooker or in a pot till soft. Peel, mash them. Keep aside.
  2. Heat oil in a deep-bottomed pan. Throw in mustard seeds. Let them splutter. Add split chickpea(gram dal) and white lentils. Saute them till they turn golden brown.
  3. Throw in chopped onions, minced ginger, chopped green chilies, and curry leaves. Saute till onions become translucent.
  4. Add chopped tomatoes and fresh peas. Add some salt. Stir-cook them for about 4 minutes. By this time, peas become tender and tomato turns a bit mushy.
  5. Add hing powder and turmeric powder. Stir-cook for thirty seconds. Add gram flour. Mix well with the contents.
  6. Throw in mashed potato. Mix well. Stir-cook the mix on a low heat for a minute.
  7. Add 2 cups of water. Let the mix come to a boil. Add remaining salt and sugar. Simmer it for 4 minutes. Turn off the stove.
  8. Your favorite Bombay sagu is ready. Garnish it with finely chopped coriander leaves.
  9. Serve hot flatbread, roti, dosa, rava idli, poori, or chapati with this yummy side dish. Enjoy the taste!
  10. I served hot rava idli with Bombay sagu curry. It was awesome combo. We enjoyed this mouth-watering breakfast.

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Step one: Heat oil in a deep-bottomed pan. Add mustard seeds. Once they splutter, throw in gram dal and white lentils. Saute them till they become golden brown. Add onions.Step two: Saute till onions turn translucent.Step three: Add minced ginger, curry leaves, and green chilies. Saute for a while.Step four: Throw in fresh peas and tomatoes. Add some salt.Saute the mix for 4 minutes or till fresh peas become soft and tomatoes turn mushy.Step five: Add turmeric powder and hing powder. Stir the mix for a few seconds.Step six: Add gram flour/besan. Nicely saute for  a minute.Step seven: Throw in mashed potatoes. Mix with the other contents. Stir-cook for a minute.Step eight: Add 2 cups of water. Add remaining salt and sugar. Stir-cook the mix till it starts boiling. Simmer for 3-4 minutes. Turn off the heat.Garnish the curry with finely chopped coriander leaves.Your favorite Bombay Sagu curryI served it with hot rava idli. It was a fantastic combination!
Step one: Heat oil in a deep-bottomed pan. Add mustard seeds. Once they splutter, throw in gram dal and white lentils. Saute them till they become golden brown. Add onions.
Step one: Heat oil in a deep-bottomed pan. Add mustard seeds. Once they splutter, throw in gram dal and white lentils. Saute them till they become golden brown. Add onions.
Step two: Saute till onions turn translucent.
Step two: Saute till onions turn translucent.
Step three: Add minced ginger, curry leaves, and green chilies. Saute for a while.
Step three: Add minced ginger, curry leaves, and green chilies. Saute for a while.
Step four: Throw in fresh peas and tomatoes. Add some salt.
Step four: Throw in fresh peas and tomatoes. Add some salt.
Saute the mix for 4 minutes or till fresh peas become soft and tomatoes turn mushy.
Saute the mix for 4 minutes or till fresh peas become soft and tomatoes turn mushy.
Step five: Add turmeric powder and hing powder. Stir the mix for a few seconds.
Step five: Add turmeric powder and hing powder. Stir the mix for a few seconds.
Step six: Add gram flour/besan. Nicely saute for  a minute.
Step six: Add gram flour/besan. Nicely saute for a minute.
Step seven: Throw in mashed potatoes. Mix with the other contents. Stir-cook for a minute.
Step seven: Throw in mashed potatoes. Mix with the other contents. Stir-cook for a minute.
Step eight: Add 2 cups of water. Add remaining salt and sugar. Stir-cook the mix till it starts boiling. Simmer for 3-4 minutes. Turn off the heat.
Step eight: Add 2 cups of water. Add remaining salt and sugar. Stir-cook the mix till it starts boiling. Simmer for 3-4 minutes. Turn off the heat.
Garnish the curry with finely chopped coriander leaves.
Garnish the curry with finely chopped coriander leaves.
Your favorite Bombay Sagu curry
Your favorite Bombay Sagu curry
I served it with hot rava idli. It was a fantastic combination!
I served it with hot rava idli. It was a fantastic combination!

Nutritional Information of Bombay Sagu Curry

Nutrition Facts
Serving size: 1
Calories 112
Calories from Fat27
% Daily Value *
Fat 3 g5%
Saturated fat 0 g
Carbohydrates 16 g5%
Sugar 1 g
Fiber 4 g16%
Protein 4 g8%
Cholesterol 0 mg
Sodium 104 mg4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

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  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 9 days ago from Bengaluru

    You are welcome. Making this simple curry is a fun. You will enjoy eating this nutritious side dish with poori, chapati, dosa etc

  • Kulsum Mehmood profile image

    Dr Kulsum Mehmood 10 days ago from Nagpur, India

    Dear Shaila, very very yummy looking dish. I will definitely try this out in my kitchen. Nicely written and illustrated recipe. Thank you for sharing .....