South Indian gravy

Masaal

Masaal, also known as Bombay Sagu, is a popular South Indian side dish that pairs perfectly with pooris, set dosa, and chapatis. This mildly spiced potato curry is made with boiled potatoes, tempered spices, and aromatic ingredients, creating a rich and comforting flavour.

Why You’ll Love Bombay Sagu

Easy to prepare with simple ingredients
Mild yet flavourful, making it kid-friendly
A perfect combination of creamy potatoes and fragrant spices
Ideal as a side dish for breakfast or dinner

Key Ingredients and Their Benefits

  • Potatoes: Provide a creamy texture and are a great source of energy.
  • Green Chilies & Ginger: Add a mild heat and enhance the flavor.
  • Curry Leaves & Mustard Seeds: Infuse the dish with authentic South Indian aroma.
  • Gram Flour (Besan): Used to thicken the curry, giving it a smooth texture.

Masaal in our family

However, in our family, my amma and paati make it without tomatoes — and trust me, it’s a hit! My brother and I absolutely love it, and it’s a dish we always look forward to.

Texture Matters

  • For chapati and puri, the masaal is prepared with a slightly watery consistency.
  • For masaal dosai, the gravy is made thicker to ensure it spreads perfectly over the dosa.

Whether you enjoy the tangy restaurant-style version or prefer the traditional homemade recipe like ours, Masaal is a versatile dish that never fails to impress!

Serving Suggestions

Masaal / Bombay Sagu is best enjoyed with hot pooris, fluffy set dosa, or soft chapatis. It also pairs well with rava idli for a wholesome meal.

Whether you’re preparing a weekend breakfast or a special dinner, Bombay Sagu is a simple yet delightful addition to your menu.

 

Masaal

Niranjana Sankaranarayanan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Indian, South Indian
Servings 4

Equipment

  • 1 Pan
  • 1 Pressure cooker

Ingredients
  

To Temper

  • 3 tsp Oil
  • 1 tsp Mustard
  • 1 tsp Channa dal
  • 1 tsp Urad dal
  • 1 tbsp Groundnut
  • few Curry leaves
  • 4 Green chillies
  • 1 tsp Ginger finely chopped

Other ingredients

  • 6 no Potatos
  • 2 no Onion
  • As req Salt
  • 1/2 tsp Turmeric powder
  • To garnish Coriander

Instructions
 

  • Pressure cook the potatoes until soft. Once cooked, peel the skin and mash them well.
  • Finely chop the onions, green chilies, and ginger.
  • Heat 2 tablespoons of oil in a pressure pan. Add mustard seeds and let them splutter.
  • Add urad dal and channa dal, groundnut sautéing until they turn golden brown.
  • Add the chopped ginger, green chilies, and curry leaves. Sauté well for a minute.
  • Toss in the chopped onions and sauté until they turn translucent.
  • Now, add the mashed potatoes along with salt and turmeric powder.
  • Pour water to adjust the consistency as desired.
  • Cook for about five minutes, then turn off the stove.
  • Finally, garnish with chopped cilantro and drizzle 1 teaspoon of lemon juice for added flavour.
Keyword Bombay Sagu, Masaal, Side dish for chappathi, Side dish for poori

INSTRUCTIONS

  • Pressure cook the potatoes until soft. Once cooked, peel the skin and mash them well.

  • Finely chop the onions, green chilies, and ginger.
  • Heat 2 tablespoons of oil in a pressure pan. Add mustard seeds and let them splutter.
  • Add urad dal and channa dal, groundnut sautéing until they turn golden brown.

  • Add the chopped ginger, green chilies, and curry leaves. Sauté well for a minute.

  • Toss in the chopped onions and sauté until they turn translucent.

  • Now, add the cooked potatoes along with salt and turmeric powder.

  • Mash it well and mix with other ingredients.

  • Pour water to adjust the consistency as desired.

  • Cook for about five minutes, then turn off the stove.
  • Finally, garnish with chopped cilantro and drizzle 1 teaspoon of lemon juice for added flavour.

Your flavourful Masaal is now ready to serve! Enjoy it with chapati, puri, or dosa for a comforting meal.

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