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Karnataka Mixed Vegetable Saagu
Culinary craftsman Ganesh Raj in collaboration with Nespresso.
Ganesh Raj has paid tribute to the farmers of Karnataka who craft the Master Origins India coffee with care and pride. This Mixed Vegetable Saagu is designed to be enjoyed alongside a cup of India to appreciate the spicy and woody aromas behind both the coffee and the dish. Ganesh shares:
“Vegetarian Saagu is based around a masala of cashews, dhall and green chillies, that’s both fresh and smooth. I’ve changed some of the spices to match more closely to the coffee, and I suggest serving this with humble rice and mango pickle. Just like the lunch a Karnatakan farmer would have in their tiffin on any given day.”
DISH PREPARATION (Serves 4)
Prepare the masala first:
- Set yourself up with a blender and a half a cup of water in preparation of grinding all masala ingredients together into a smooth paste.
- Add all the masala ingredients into the blender and start it. As it gets smoother, stop the blender, and mix the ingredients together to make sure all the ingredients are blended. Add a little water so it becomes a paste. It does not have to be super smooth. Just smooth.
- Add the cashews and coriander and do a final blend to finish the paste.
- Set the masala aside while you cook the curry.
Next is the curry:
- Heat the oil in a pan over medium heat.
- Fry the mustard seeds, red lentils, cardamom pods, and curry leaves for around one minute.
- Add the onions and continue to fry over a medium heat. This is important as using a medium heat means the onions can sweat down but the fresh spices do not burn. Once the onions are slightly brown, you are ready for the next step.
- Add all the vegetables and the water and let the curry cook.
- Add 1 tsp of salt at this point. Stir well and taste. It is important to taste as the curry develops so you know what it is doing. This should take about 10 minutes.
- Next add the masala paste and mix well. Boil the curry for 5 minutes.
- At this stage the curry is almost done. If you need the gravy to be thicker, add a little water. It’s all about personal taste. And of course, season again with salt and taste to make sure you are happy.
- Serve with basmati rice and any spicy pickle of your choice. Extract a Master Origins India coffee and enjoy the complementary tasting notes of the dish and coffee side by side.
Alternatives:
- This is a vegetable curry but you can make it with chicken thighs or prawns. If you choose prawns, drop them in at the end for about 2 mins until they turn pink.
- If you wish to make this with chicken, use 1 tsp of the masala and marinate the chicken in advance. Leave the marinated chicken to rest in the fridge for about an hour. Then add the chopped chicken into the pan at the same point that you add the vegetables. The combined cooking time above will cook the chicken as well.
INGREDIENTS FOR THE MASALA
- - 5 plain cashews (unroasted and unsalted is best)
- - 6 tsp Red Lentils
- - 2 thumbs (inches) of ginger (peeled and roughly chopped)
- - 4 green chilies (sliced in half)
- - ½ onion sliced
- - 6 cloves
- - 2-inch cinnamon stick
- - 12 black pepper corns
- - 6 tbsp coconut cream or milk
- - 1 cup of chopped coriander
- - ½ cup water
INGREDIENTS FOR THE CURRY
- - 2 cups of chopped carrots and peas
- - 2 cups of cauliflower
- - 1 tsp mustard seeds
- - 1 tsp Red Lentils
- - 4 tsp oil
- - 1 tsp cardamom pods, crushed under a knife to release the seeds
- - 6 curry leaves
- - 1 onion sliced
- - Salt to taste
- - 2 cups water
Products featured in this recipe
Master Origins India
$0.98
Creatista Plus Breville Stainless Steel
$899.00
VIEW Lungo Cup Set
$35.00
DISH PREPARATION (Serves 4)
Prepare the masala first:
- Set yourself up with a blender and a half a cup of water in preparation of grinding all masala ingredients together into a smooth paste.
- Add all the masala ingredients into the blender and start it. As it gets smoother, stop the blender, and mix the ingredients together to make sure all the ingredients are blended. Add a little water so it becomes a paste. It does not have to be super smooth. Just smooth.
- Add the cashews and coriander and do a final blend to finish the paste.
- Set the masala aside while you cook the curry.
Next is the curry:
- Heat the oil in a pan over medium heat.
- Fry the mustard seeds, red lentils, cardamom pods, and curry leaves for around one minute.
- Add the onions and continue to fry over a medium heat. This is important as using a medium heat means the onions can sweat down but the fresh spices do not burn. Once the onions are slightly brown, you are ready for the next step.
- Add all the vegetables and the water and let the curry cook.
- Add 1 tsp of salt at this point. Stir well and taste. It is important to taste as the curry develops so you know what it is doing. This should take about 10 minutes.
- Next add the masala paste and mix well. Boil the curry for 5 minutes.
- At this stage the curry is almost done. If you need the gravy to be thicker, add a little water. It’s all about personal taste. And of course, season again with salt and taste to make sure you are happy.
- Serve with basmati rice and any spicy pickle of your choice. Extract a Master Origins India coffee and enjoy the complementary tasting notes of the dish and coffee side by side.
Alternatives:
- This is a vegetable curry but you can make it with chicken thighs or prawns. If you choose prawns, drop them in at the end for about 2 mins until they turn pink.
- If you wish to make this with chicken, use 1 tsp of the masala and marinate the chicken in advance. Leave the marinated chicken to rest in the fridge for about an hour. Then add the chopped chicken into the pan at the same point that you add the vegetables. The combined cooking time above will cook the chicken as well.
