Potato sagu is basically a simple yet delicious dish that can be easily made. It is prepared from slightly mashed potatoes, onions and tomatoes. This dish calls for very little ingredients. It’s a slight sour and spicy dish. You can adjust the spice level as you want. 

It’s one of my favourite dishes that I began to have after reaching Dubai. The subtle flavour and medium spice enhances the taste making it furthermore yummy. 

You can have this as a side dish for any of the 3 meals a day. It goes well with chapathi, paratha, roti, poori, rice, dosa etc. 

The main recipe courtesy goes to Chef Venkatesh Bhatt. I have made slight changes to it as per my taste and sharing my version with you. 

Do try it out and don’t forget to send me your feedback. 

Ingredients 

Oil – 2tbsp 

Fennel seeds -1/4tsp 

Cloves -2 

Cinnamon -1 small 

Potato -2 

Onion -1 

Kashmiri chilli powder -1/2 – 3/4 tbsp 

Chilli Powder -1/4tsp 

Turmeric Powder -1/4tsp  

Salt- 

Green chilli -2 

Tomato -2 

Water -21/2 cup 

Coriander Leaves –

Method

Boil the potatoes. Peel its skin once it has cooled down and cut them to medium pieces. 

Heat a kadayi on medium flame and add either ghee or oil. It’s a North Indian dish. 

Once the oil is hot, add a small piece cinnamon, cloves and some fennel seeds. If you don’t have whole spices, add garam masala powder. 

Once the spices have spluttered, add an onion finely chopped and green chillies. 

Saute this well for a while. 

Reduce the flame and add Kashmiri chilli powder and the spicy chilli powder. If you don’t have any of these adjust by adding more of the one you have. 

Add two pinches of turmeric powder and saute all these on low flame. 

Once the raw smell has gone, add cubed tomatoes and cook on medium flame. Let this cook till the tomatoes are well cooked. 

When they are done, add the cooked and cut potatoes. Mix well and mash them slightly. 

Cook this for 5 minutes. 

The sagu curry usually has a semi gravy. You can adjust it as per your likes. 

Add hot water to the mix and cook this for a while. Since it’s a potato dish, the gravy will thicken. 

Cook this till the gravy thickens. Taste and adjust the seasonings as per your taste now. 

Add coriander leaves and cook this till the gravy is a bit thick. I cooked it for 8 minutes. You can adjust as per the gravy you want 

The curry thickens as it stays. 

The curry thickens as it stays. 

Add a diced tomato after removing the seeds from inside. This is optional. 

The curry is ready. You can serve this with chapathi, parotta, puri or even rice.

Do try out this easy curry at home and enjoy with your near and dear ones. 

Happy Cooking! 

With Love

Veena ❤️❤️