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
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.
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.
[…] in digestion. Also some add flax seeds which is very good for heart. I like to have poori with Masaal and Krish with Channa […]
I tried this recipe at home for poori .it came out very well.I loved it.
Thank you
[…] from childhood days. My amma and paati makes this chappathi at home. This is usually paired with masaal ( Potato sabzi) and is made during weekend. But later we have started making phulkas since it is […]