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Potato Saag (Aloo Saagu)
- Duration: 20 minutes
- Serves: 4 people
Spice Level: Medium
To counter a runny gravy, mix in some roasted gram powder in a little water and pour it over the gravy while it is still being cooked. For a richer taste and texture, a good idea is to add ground cashew nuts to the gravy.
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Potato Saagu, also known as ‘Aloo Saagu’, is commonly served across restaurants, especially in Karnataka, as accompaniment to dosa, puri, rava idli and other breakfast dishes. Popular in Maharashtra as ‘Bombay Saagu’, it is a typical Karnataka-style side dish that originated in Brahmin kitchens. Hence, the recipe uses neither onion nor garlic.
- Potatoes, boiled, peeled and roughly mashed (5, large-sized)
- Onions, finely chopped (2 cups)
- Tomatoes, finely chopped (1)
- Hari mirch (green chillies), slit vertically (2)
- MTR Lal Mirch Chilli Powder (1½ tsp)
- Oil (2 tbsp)
- MTR Haldi Turmeric Powder (¼ tsp)
- Mustard seeds (rai), small reddish (½ tsp)
- Jeera (cumin seeds) (½ tsp)
- Hara dhania (coriander leaves), finely chopped (½ cup)
- Water (2 cups)
- Salt (to taste)
- Heat oil in a kadhai on a high flame till it starts to give off smoke. Add the rai and jeera and allow them to crackle.
- Add the green chillies and onions and fry till the onions turn translucent and pink.
- Toss in the tomatoes and cook till they become soft and pulpy.
- Add the MTR Lal Mirch/Chilli Powder, MTR Haldi/Turmeric Powder, and salt, and stir-fry for about 2 minutes.
- Add the potatoes and mix till they are well-coated with the masala.
- Pour in the water and bring the mixture to a boil. Keep boiling till the gravy thickens.
- Take off the flame and garnish with the hara dhania.
- Serve Potato Saagu piping hot with puris.