Saoji Anda Curry

Name: Saoji Anda Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 6 pcs egg (hard-boiled and peeled); 3 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 0.25 cup dry coconut (grated); 1 inch ginger (roughly chopped); 8 pcs garlic (cloves); 2 tbsp oil; 1 pcs bay leaf; 1 inch cinnamon; 2 pcs green cardamom; 4 pcs cloves; 6 pcs black peppercorns; 1 tsp cumin seeds; 2 tsp coriander seeds; 1 tsp poppy seeds; 1 tsp sesame seeds; 8 pcs dried red chili; 1 pinch turmeric powder; 0.5 tsp red chili powder; 0.5 tsp salt; 2 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(31)

TASTE SCORE

9/10

A fiery Nagpur-style egg curry with a deep, dark masala made from toasted spices, coconut, and onions. Rich, bold, and full of heat, it tastes wonderful with plain rice, bhakri, or soft chapati.

PREP

20m

COOK

35m

SERVES

1 CUP CURRY WITH 2 EGGS

273 cal

SERVINGS

METHOD · 9 STEPS

boil · ~15 min
Boil the eggs.
1.Place the eggs in a pan and cover with water.
2.Bring to a boil over medium-high heat.
3.Cook for 10 minutes until hard-boiled.
4.Cool, peel, and make light slits on each egg.
TIPLight slits help the eggs absorb the masala better.
roast · ~4 min
Roast the Saoji masala ingredients.
1.Heat a dry pan over low heat.
2.Add bay leaf, cinnamon, cardamom, cloves, black peppercorns, cumin seeds, coriander seeds, poppy seeds, sesame seeds, and dried red chili.
3.Roast for 2 to 3 minutes until fragrant.
4.Add dry coconut and roast for 1 more minute until lightly browned.
TIPKeep the heat low so the spices turn aromatic, not bitter.
mix · ~3 min
Grind the masala.
Cool the roasted mixture slightly, then grind it with a little water to a smooth, thick paste.
saute · ~15 min
Cook the onion base.
1.Heat oil in a kadai over medium heat.
2.Add sliced onion and cook until deep golden, about 8 to 10 minutes.
3.Add ginger and garlic and sauté for 1 minute.
4.Add tomato and cook until soft and pulpy, about 4 to 5 minutes.
TIPWell-browned onions give Saoji curry its dark color and deeper taste.
saute · ~7 min
Cook the masala.
1.Add the ground Saoji masala to the pan and mix well.
2.Add turmeric powder, red chili powder, and salt.
3.Cook on medium-low heat, stirring often, until the masala thickens and oil begins to show at the edges.
simmer · ~10 min
Simmer the curry.
Add water and mix until smooth. Bring the curry to a gentle simmer and cook for 8 to 10 minutes so the flavors come together.
simmer · ~5 min
Add the eggs and finish the curry.
Add the boiled eggs, spoon some gravy over them, and simmer for 4 to 5 minutes so they soak up the spicy masala.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice, bhakri, or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Make shallow slits in the boiled eggs before simmering so the Saoji gravy penetrates instead of just coating the surface.
2
Roast the coconut only until light brown; if it turns too dark, the masala can taste bitter rather than richly smoky.
3
Take the onions to a deep golden stage, not just soft, because their color gives this curry its signature dark body.
4
Grind the roasted spices with minimal water for a thick paste; a thin paste will take longer to bhunao and can taste flat.
5
Cook the ground masala until oil shows at the edges before adding water, or the curry may taste raw and harsh.
6
If the curry thickens too much after resting, loosen it with a splash of hot water and simmer briefly before serving.
7
This curry tastes even better after 30 minutes of rest, when the eggs absorb more of the spicy coconut masala.