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A fiery and aromatic egg curry from Nagpur, featuring a unique blend of roasted spices. Hard-boiled eggs are simmered in a rich, dark gravy, making for a truly memorable meal. Perfect with bhakri or rice.
For 4 servings
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.
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.
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.
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.
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.
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A fiery and aromatic egg curry from Nagpur, featuring a unique blend of roasted spices. Hard-boiled eggs are simmered in a rich, dark gravy, making for a truly memorable meal. Perfect with bhakri or rice.
This maharashtrian recipe takes 55 minutes to prepare and yields 4 servings. At 393.91 calories per serving with 16.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Replace eggs with 500g of bone-in chicken or mutton pieces. Brown the meat after frying the onions and before adding the masalas. Increase simmering time until the meat is tender.
Substitute eggs with 250g of paneer cubes, boiled potatoes, or a mix of vegetables like cauliflower and peas. Lightly fry the paneer or vegetables before adding them to the simmering gravy.
For a creamier and richer gravy, you can add a paste of 10-12 cashews soaked in warm water along with the tomato puree.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The numerous spices used, such as cloves, cinnamon, and turmeric, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
The capsaicin in red chilies and other compounds in the spice blend can provide a temporary boost to your metabolism, aiding in calorie burning.
Spices like cumin, coriander, and black pepper have traditionally been used to stimulate digestive enzymes and improve gut health.
One serving of Saoji Egg Curry contains approximately 375-400 calories, primarily from the eggs and oil used in the gravy. This does not include accompaniments like rice or bread.
Saoji Egg Curry can be part of a balanced diet. It is an excellent source of protein from eggs. However, it is also high in oil and spices, so it should be consumed in moderation, especially by those with digestive sensitivities or who are monitoring their fat intake.
Stone Flower, or Dagad Phool, is a type of lichen that grows on rocks and trees. It has a unique, earthy, and smoky flavor that is the hallmark of Saoji and other Maharashtrian cuisines. While you can make the curry without it, using it is highly recommended for an authentic taste.
To reduce the heat, decrease the number of hot dried red chilies (like Guntur or Byadgi) and use more mild Kashmiri red chilies, which primarily add color. You can also reduce the amount of black peppercorns.
Yes, absolutely. You can prepare a larger quantity of the dry Saoji masala powder and store it in a cool, dry place in an airtight container for up to one month. This makes preparing the curry much faster.
Traditionally, Saoji curries are served with rustic breads like Jowar Bhakri (sorghum flatbread) or chapati. It also pairs wonderfully with plain steamed rice, which helps to balance the intense spice.