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A fiery and aromatic egg curry from Nagpur, Maharashtra. Hard-boiled eggs are simmered in a rich, dark gravy made with a special blend of roasted spices known as Saoji masala. A must-try for spice lovers!
For 4 servings
Boil and Fry the Eggs (Approx. 15 minutes)
Prepare the Saoji Masala Paste (Approx. 15 minutes)
A fiery and aromatic egg curry from Nagpur, Maharashtra. Hard-boiled eggs are simmered in a rich, dark gravy made with a special blend of roasted spices known as Saoji masala. A must-try for spice lovers!
This maharashtrian recipe takes 65 minutes to prepare and yields 4 servings. At 410.89 calories per serving with 15.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry Base (Approx. 15 minutes)
Simmer and Finish the Curry (Approx. 20 minutes)
Replace eggs with chicken pieces (Saoji Chicken Curry) or mutton (Saoji Mutton Curry). Adjust cooking time accordingly to ensure the meat is tender.
For a vegetarian version, use paneer cubes, boiled potatoes, or a mix of vegetables like cauliflower and peas instead of eggs.
For a slightly richer and less intense gravy, you can add 2-3 tablespoons of cashew or poppy seed paste along with the Saoji masala paste.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The unique blend of spices, particularly capsaicin from chilies and piperine from black pepper, can help temporarily boost metabolism and aid in digestion.
Many spices used in the Saoji masala, such as turmeric, ginger, garlic, and cloves, are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
To make it less spicy, reduce the quantity of black peppercorns and use milder dried red chilies like Kashmiri, which are known for color rather than heat. You can also remove the seeds from the chilies before roasting.
Stone Flower is a type of lichen that grows on rocks and trees. It has a unique smoky, earthy flavor that is characteristic of Saoji and other Maharashtrian cuisines. While you can make the curry without it, using it provides a more authentic taste.
Yes, absolutely. You can prepare the masala paste in a larger batch and store it in an airtight container in the refrigerator for up to a week, or in the freezer for up to 2-3 months. This makes weekday cooking much faster.
This fiery curry pairs best with traditional Indian breads that can soak up the gravy, such as Jowar Bhakri (sorghum flatbread), chapati, or naan. It also goes very well with plain steamed rice to balance the intense heat.
It can be part of a balanced diet. Eggs are a great source of protein. The spices have various health benefits. However, it is relatively high in oil. To make it healthier, you can reduce the amount of oil used in the preparation.
A single serving of Saoji Anda Curry (approximately 1 cup with 2 eggs) contains around 400-450 calories, depending on the amount of oil used. The calories come mainly from the eggs, oil, and coconut.
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