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How to Make Bombay Sagu Potato Curry

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives or artificial colors.

The finished Bombay sagu curry.

The finished 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 here. This mildly spiced potato curry is very delicious. It pairs well with flatbread, poori, rava idli, dosa, etc. I served hot rava idli with this curry.

Bombay sagu is highly nutritious as it contains many other veggies, fresh spices, and gram flour, along with potatoes. Making this curry is easy. Let me now share the Bombay sagu recipe with you.

I served Rava idlis with Bombay sagu and green chutney.

I served Rava idlis with Bombay sagu and green chutney.

Cook Time

Prep timeCook timeReady inYields

10 min

25 min

35 min

Serves 4 people


  • 3 potatoes, cooked, mashed
  • 1/4 cup fresh peas/frozen, optional
  • 1/2 cup onions, finely chopped
  • 1 tablespoon ginger, minced or grated
  • 1/4 cup tomatoes, finely chopped
  • 2 teaspoons gram flour/besan/chickpea flour
  • 1/4 teaspoon turmeric powder
  • 2 pinches hing/asafoetida powder
  • 1/6 teaspoon or less sugar (optional, to balance the taste)
  • 1/2 teaspoon salt, or as per taste
  • 1/2 teaspoon gram dal or split chickpea
  • 1/2 teaspoon white lentils
  • 1 teaspoon mustard seeds
  • 2 to 3 teaspoons oil
  • 2 tablespoons coriander leaves, finely chopped
  • 4 medium-sized green chilies, slit, cut lengthwise
  • 8 curry leaves


  1. Cook potatoes in a pressure cooker or in a pot till soft. Peel and 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, the peas should become tender, and the tomato should turn a bit mushy.
  5. Add hing powder and turmeric powder. Stir-cook for 30 seconds. Add gram flour. Mix well with the contents.
  6. Throw in mashed potato. Mix well. Stir-cook the mix on 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. Serve hot flatbread, roti, dosa, rava idli, poori, or chapati with this yummy side dish. (I served hot rava idli with this Bombay sagu curry. It was an awesome combo. We enjoyed this mouthwatering breakfast.) Enjoy the taste!