How to Make Bombay Sagu Potato Curry
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.
- 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
Step-By-Step Instructions and Images for Making Bombay Sagu Curry
- Cook potatoes in pressure cooker or in a pot till soft. Peel, mash them. Keep aside.
- 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.
- Throw in chopped onions, minced ginger, chopped green chilies, and curry leaves. Saute till onions become translucent.
- 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.
- Add hing powder and turmeric powder. Stir-cook for thirty seconds. Add gram flour. Mix well with the contents.
- Throw in mashed potato. Mix well. Stir-cook the mix on a low heat for a minute.
- 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.
- 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. Enjoy the taste!
- I served hot rava idli with Bombay sagu curry. It was awesome combo. We enjoyed this mouth-watering breakfast.
Nutritional Information of Bombay Sagu Curry
|Serving size: 1|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Saturated fat 0 g|
|Carbohydrates 16 g||5%|
|Sugar 1 g|
|Fiber 4 g||16%|
|Protein 4 g||8%|
|Cholesterol 0 mg|
|Sodium 104 mg||4%|
|* 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.|