Aloo Besan Saagu is a delightful, flavorful dish from Karavali cuisine (Udupi) in Karnataka. This creamy curry combines potatoes and besan (gram flour), creating a mildly spiced dish perfect for puris, rotis, or dosas. It’s a fantastic choice for weeknight dinners, offering warmth and satisfaction with minimal effort. It also has many regional variations!

Regional Variations:

The combination of Aloo and Besan has regional variations, each adding its unique touch:

Rajasthani Aloo Besan Sabzi: Made with spices like asafoetida, cumin, and mustard seeds, sometimes with dry mango powder for tanginess.
Maharashtrian Aloo Besan Sabzi: Slightly sweeter with a pinch of sugar or jaggery, often including coconut and coriander.
Gujarati Batata Nu Shaak: Mildly spiced with a besan-based gravy, sometimes including yogurt for tanginess.
Punjabi Aloo Besan Sabzi: Rich and flavorful with garam masala, ginger-garlic paste, and tomatoes.
South Indian Aloo Besan Sabzi: Includes curry leaves, mustard seeds, sometimes coconut milk, and is usually spicier with green chilies and tamarind.

Why One Pot Aloo Saagu is Perfect for Weeknight Dinners:

One Pot Aloo Saagu simplifies cooking, making it ideal for busy weeknights. With just one pot, you can prepare a wholesome meal with minimal cleanup. The blend of potatoes and besan ensures a nutritious, satisfying dinner that’s easy to prepare and packed with flavor. Here are some tips for getting the right consistency.

Tips for the Perfect One Pot Aloo Saagu:

Roasting Besan (Optional): Roasting besan enhances its nutty flavor. However, you can skip this step if short on time.
Consistency: Adjust the amount of water based on your preferred curry consistency. Thicker for puris and rotis, slightly thinner for dosa.
Spice Level: Modify the number of green chilies and chili powder to suit your spice preference.

Enjoy the rich, diverse flavors of One Pot Aloo Saagu, perfect for quick and satisfying weeknight dinners. This versatile dish showcases the best of Indian home cooking, combining simplicity and taste in every bite. Check out similar recipes in Southern Spice.

One Pot Aloo Saagu Recipe

Recipe by Sam Aiyar

0.0 from 0 votes

Course: MainCuisine: KarnatakaDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

1100

kcal

Total time

minutes

Aloo Besan Saagu is a comforting and flavorful dish from Udupi cuisine in Karnataka. This delightful curry combines the hearty goodness of potatoes with the nutty flavor of besan (gram flour), creating a creamy and mildly spiced curry that pairs perfectly with puris, rotis, or dosas. It’s a popular choice for breakfast or brunch, offering warmth and satisfaction in every bite.

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Ingredients

4 medium -sized potatoes, peeled and cubed
1 cup besan (gram flour)
1 large onion, finely chopped
1 tomato, finely chopped
2 green chilies, slit
1 sprig curry leaves
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala (optional)
A pinch of asafoetida (hing)
Salt, to taste
2 tablespoons oil
3 cups water

Instructions

Roast Besan (Optional): In a dry pan, roast the besan over medium heat until it turns golden brown and releases a nutty aroma. Stir continuously to avoid burning. Set aside. (This step is optional, as it mainly enhances the nutty flavor. You may skip it if you are in a hurry!)
Heat Oil: In a pressure cooker or a large pot, heat the oil over medium heat. Add the cumin seeds and mustard seeds. Let them splutter.
Add Onions and Chilies: Add the finely chopped onions and green chilies. Sauté until the onions turn golden brown.
Add Tomatoes and Spices: Add the chopped tomatoes. Cook until the tomato becomes soft. Now, add turmeric powder, red chili powder, coriander powder, and asafoetida. Cook until the oil starts to separate from the masala.
Add Potatoes: Add the cubed potatoes and mix well with the masala. Sauté for a couple of minutes.
Add Water and Roasted Besan: Add 2 cups of water to the cooker or pot. Let it come to a boil. In the meantime, add the remaining one cup of water to the roasted besan gradually, ensuring there are no lumps in the mixture. Add this mixture to the contents of the cooker or pot and mix thoroughly.
Pressure Cook: If using a pressure cooker, close the lid and cook for 2 whistles, or a total of 10 minutes after closing the lid. If using a pot, cover and cook until the potatoes are tender, stirring occasionally.
Add Garam Masala and Salt: Once the potatoes are cooked, add garam masala and salt to taste. Mix well and let it simmer for a few more minutes.
Serve: Serve hot with roti, puri, or dosa.

Notes

Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm the curry gently on the stovetop, adding a splash of water to adjust the consistency as needed.