Bombay Saag + Soft Chapatis

Bombay saag is a gravy curry and it is prepared with potatoes, besan and garam masala.(spice).  Bambay Saag sounds interesting. May be this curry include besan and its done in minutes must have brought the name.
Potatoes are rich tuberous root vegetable. It is a good source of nutrition, starch, vitamin and fiber. It is one of the cheap staple food item all over the world. It is full of vitamins, minerals and dietary fiber. They are very good natural sources of both soluble and insoluble fiber. It helps to prevent constipation. They are full of B compex group of vitamins. Potatoes contain the good amount of many essential minerlas like Iron, manganese, magnesium, phosphorous, copper and potassium.

Here is a recipe of Bombay Saag which is a gravy dish. It is very simple and easy to prepare. Bombay Saag definitely goes very well with chapatis, pooris, roti, idli, dosa and even with bread. All the age group will surely enjoy eating Bombay Saag + Soft Chaptis.

Bombay Saag :

Things Needed :

Potatoes : 3 to 4
Green chilly : 2 to 3
Garam Masala : 1/2 Tea spoon
Besan : 2 Tea spoons
Salt : to taste
Curry leaves : 5 to 6
Coriander leaves : 2 to 3 Table spoons
Lemon : 1 Table spoon (optional)
Oil : 1 Tea spoon
Jeera :  1/2 Tea spoon
Ginger :  1 Table spoon (grated)
Ingh : a pinch
Turmeric powder : a pinch

Method :

1. Wash and cut potatoes according to your wish. Wash it again and keep it aside.

2. Wash and cut green chilly, curry leaves and coriander leaves. Grate ginger.

3. Mix besan with 1/2 cup of water and keep it ready.
4. Now keep a pan on the fire and heat.
5. Put oil and jeera to the pan. Add ingh, curry leaves and green chilly.

6. Add potatoes, ginger to the jeera mixture and fry for 1 minute.

7. Put two glasses of water, turmeric powder and cook potatoes till soft.

8. Add salt and garam masala powder when potatoes are cooked.

9. Mix besan nicely with water and add it to the gravy and cook for 2 to 3 minutes.

10. Stir in between so that it does not get burnt at the bottom and cooked well.
11.Add coriander leaves, lemon juice and shift the Aloo gravy to a serving dish.

12 Mix well and serve with Chapati or Roti or even dosas.

Note : 

You must cook potatoes till they turn soft. You can add more oil if you wish. You can also add onions and garlic to the potatoes. Boiling potatoes in the pressure cooker is a good idea, but do not over cook.
Time : 15 Minutes

Servings : 3 to 4

Soft Chapati :

Take a big bowl add 2 cups of wheat flour, 2 table spoons of curd, salt and 1/2 spoon of baking powder. Mix it nicely and keep the dough for 20 minutes.

Now prepare small balls, roll them and prepare chaptis.

Server them with Bombay Saag.

Note : Add water little by little and prepare the dough, since already curd in it the dough will not take much water. The chapati dough should be normal chapati consistency. Since we have used wheat 20 minutes is more than enough to get the soft dough. Adding oil is purely optional.

Time : 20 Minutes
Servings : 3 to 4