Saoji Egg Curry with Jowar Bhakri

Instructions

1. 1

   Prepare the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to a simmer and cook for 10 minutes. Drain and transfer to an ice bath to cool. Once cool, peel the eggs and make 2-3 shallow slits on each one. Set aside.

2. 2

   Roast and Grind the Saoji Masala: Heat a heavy-bottomed pan over low-medium heat. Add coriander seeds, cumin seeds, peppercorns, cloves, both cardamoms, cinnamon, bay leaf, and stone flower. Dry roast for 2-3 minutes until fragrant. Add the dried red chilies and roast for another 30 seconds. Finally, add the poppy seeds and grated dry coconut, and roast while stirring continuously for 2-3 minutes until the coconut is golden brown. Remove from heat and let the mixture cool completely. Grind to a fine powder in a spice grinder.

3. 3

   Prepare the Gravy Base: Heat mustard oil in a kadai or deep pan over medium heat. Once the oil is hot, add the sliced onions. Fry for 10-12 minutes, stirring frequently, until they are deep golden brown and caramelized. This step is crucial for the color and flavor of the curry. Add the ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.

4. 4

   Cook the Masala: Lower the heat and add the freshly ground Saoji masala, turmeric powder, and Kashmiri red chili powder. Sauté for 1-2 minutes, stirring constantly, until the spices are aromatic and release their oil. Be careful not to burn the masala.

5. 5

   Simmer the Curry: Add the tomato puree and cook for 5-7 minutes until the mixture thickens and oil begins to separate at the edges. Pour in the hot water, add salt, and stir well to combine. Bring the gravy to a vigorous boil. Gently slide in the slit hard-boiled eggs. Reduce the heat to low, cover the pan, and let the curry simmer for 10-12 minutes, allowing the eggs to absorb the flavors.

6. 6

   Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving. Serve hot with jowar bhakri, chapati, or steamed rice.