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A light and flavorful potato curry from Karnataka, perfect for pairing with hot pooris or dosas. This simple dish comes together quickly with boiled potatoes, sautéed onions, and a fragrant tempering of mustard seeds and lentils.
For 4 servings
Prepare Potatoes & Besan Slurry
Make the Tempering (Tadka)
Sauté Aromatics
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A light and flavorful potato curry from Karnataka, perfect for pairing with hot pooris or dosas. This simple dish comes together quickly with boiled potatoes, sautéed onions, and a fragrant tempering of mustard seeds and lentils.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 213.05 calories per serving with 4.68g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
Build the Sagu
Thicken and Finish
Add 1/2 cup of boiled green peas or finely chopped carrots along with the potatoes for extra nutrition and color.
Increase the number of green chilies or add 1/4 teaspoon of red chili powder along with the turmeric for more heat.
For a richer sagu, stir in 2 tablespoons of fresh cream or coconut milk at the end, after turning off the heat.
For a 'satvik' version, you can omit the onions. The flavor profile will change but it will still be delicious.
Potatoes are a great source of complex carbohydrates, providing sustained energy, making this an excellent dish to start your day with, especially when paired with pooris or dosas.
The inclusion of ginger, curry leaves, and asafoetida (hing) helps in stimulating digestion and can prevent bloating and indigestion.
Turmeric contains curcumin, a powerful compound with anti-inflammatory and antioxidant effects that contribute to overall wellness.
One serving of Potato Sagu (approximately 1 cup) contains around 180-200 calories. This is an estimate and can vary based on the amount of oil used and the size of the potatoes.
Potato Sagu is moderately healthy. Potatoes provide essential carbohydrates for energy and potassium. Spices like turmeric and ginger offer anti-inflammatory benefits. However, it is a carbohydrate-dense dish, so portion control is recommended, especially if you are watching your carb intake.
Yes, besan is primarily a thickening agent. You can omit it for a thinner gravy. Alternatively, mash one of the boiled potatoes into a fine paste and mix it into the gravy to thicken it naturally.
Leftover sagu can be stored in an airtight container in the refrigerator for up to 2-3 days. The gravy may thicken upon cooling; simply add a splash of hot water while reheating to achieve the desired consistency.
Yes, this recipe is naturally vegan. To ensure it is completely gluten-free, use a certified gluten-free asafoetida (hing), as some brands compound it with wheat flour.