Kannada
Potato Saag (Aloo Saagu)
- Duration: 20 minutes
- Serves: 4 people
-
Spice Level: Medium
Trivia Tadka
Ingredients
- 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)
Method
- 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.
