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An intensely spicy and aromatic mutton curry from Nagpur, famous for its unique blend of dark, roasted spices. This fiery dish is a true feast for those who love bold flavors and a rich, oily gravy.
For 4 servings
Prepare the Dry Saoji Masala
Prepare the Wet Masala Paste
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An intensely spicy and aromatic mutton curry from Nagpur, famous for its unique blend of dark, roasted spices. This fiery dish is a true feast for those who love bold flavors and a rich, oily gravy.
This maharashtrian recipe takes 105 minutes to prepare and yields 4 servings. At 507.38 calories per serving with 38.7g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Mutton
Build the Curry Base
Simmer and Finish the Curry
Replace mutton with 500g of bone-in chicken. Skip the pressure cooking step and cook the chicken directly in the masala until tender, about 20-25 minutes.
Use a mix of sturdy vegetables like potatoes, cauliflower, and paneer. Par-boil the vegetables and add them at the final simmering stage.
To reduce the heat, use half the quantity of dry red chillies and black peppercorns. Use only Kashmiri or Byadgi chillies for color without excessive spice.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
As a red meat, mutton is a significant source of heme iron. This type of iron is easily absorbed by the body and is crucial for forming red blood cells, preventing anemia, and maintaining energy levels.
The complex blend of spices like turmeric, cloves, and black pepper contains antioxidants and compounds with anti-inflammatory properties that can support overall health.
Dagad phool, or stone flower, is a type of lichen that grows on rocks and trees. It has a unique earthy, smoky flavor that is the hallmark of Saoji and other Maharashtrian masalas. While you can make the dish without it, you will miss the authentic signature taste.
The characteristic dark color comes from two key steps: deeply browning the fried onions for the wet paste and carefully roasting the dry spices until they are a few shades darker without burning them. Ensure you take your time with these steps.
Yes. While the oil layer ('tari') is traditional, you can reduce the amount of oil used by 2-3 tablespoons. Alternatively, you can cook it as per the recipe and then skim off the excess oil from the surface before serving.
Saoji Mutton tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the gravy has thickened too much.
Nagpuri Saoji Mutton is a rich and indulgent dish, high in protein from the mutton but also high in fat and calories due to the oil and coconut. It is best enjoyed in moderation as part of a balanced diet.
One serving of Nagpuri Saoji Mutton contains approximately 630-680 calories, primarily from the mutton and oil used in the preparation. This is an estimate and can vary based on the fat content of the mutton and exact ingredient quantities.