Saoji Egg Curry Recipe: A Maharashtrian Delight
Saoji Egg Curry is a rich, aromatic, and spicy egg curry that originates from the region of Maharashtra, known for its bold flavors and hearty meals. This flavorful curry, made with a unique blend of spices known as “Saoji masala,” is a perfect dish for those who love robust and intense flavors. The curry features soft-boiled eggs, enveloped in a thick and spicy gravy, making it an excellent choice for lunch or dinner.
Ingredients for Saoji Egg Curry
| Ingredient | Quantity |
|---|---|
| Eggs (boiled and peeled) | 4 |
| Onion (finely chopped) | 1 |
| Ginger-garlic paste | 2 tablespoons |
| Tomatoes (finely chopped) | 3 |
| Turmeric powder | 1 teaspoon |
| Fresh coriander (finely chopped) | 1/4 cup |
| Oil | 1 tablespoon |
| Salt (to taste) | As required |
| Dry coconut (thinly sliced) | 1-1/2 tablespoons |
| Guntur red chillies | 2 |
| Dried Kashmiri red chillies | 5 |
| Poppy seeds | 1 teaspoon |
| Cumin seeds | 1 teaspoon |
| Fennel seeds | 1 teaspoon |
| Royal cumin seeds (Shahi jeera) | 1/2 teaspoon |
| Coriander seeds | 1 tablespoon |
| Cinnamon stick | 1 |
| Cardamom pods | 2 |
| Cloves | 6 |
| Marathi moggu (capparis buds) | 1-2 buds |
| Mace (Javitri) | 1 small piece |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Servings
- Serves: 4
Cuisine
- Type: Maharashtrian
- Category: Lunch, Dinner
- Diet: Eggetarian
Instructions for Making Saoji Egg Curry
-
Boil the Eggs:
Begin by boiling the eggs in water for about 10 to 15 minutes. Once boiled, peel the eggs carefully and set them aside for later use. -
-
Prepare the Saoji Masala:
In a pan, add dry coconut, Guntur red chillies, dried Kashmiri chillies, poppy seeds, cumin, fennel seeds, royal cumin, coriander seeds, cinnamon, cardamom, cloves, Marathi moggu, and mace. Roast these ingredients on medium heat for about 3 to 4 minutes, stirring occasionally, until they release a fragrant aroma. Allow the mixture to cool down completely. -
Grind the Masala:
Once the roasted spices have cooled, transfer them into a mixer grinder and grind them into a fine powder. This freshly ground masala is the heart of the Saoji Egg Curry and adds that signature spicy and aromatic flavor to the dish. Keep the masala aside in a bowl. -
Cook the Onion and Ginger-Garlic Paste:
Heat oil in a pan over medium heat. Add the chopped onions and sauté them until they turn soft and translucent. This may take about 3 to 4 minutes. Once the onions are softened, add the ginger-garlic paste and sauté for another 2 minutes, allowing the paste to cook and infuse its flavors into the oil. -
Add the Tomatoes and Spices:
Add the finely chopped tomatoes to the pan along with turmeric powder and salt. Cook the mixture until the tomatoes soften completely and turn mushy, which should take about 5 to 7 minutes. Stir occasionally to prevent the mixture from sticking to the bottom of the pan. -
Simmer the Curry:
Once the tomatoes have softened, add the prepared Saoji masala to the pan and mix everything well. Add 1-1/2 cups of water to the mixture and bring it to a gentle boil. Let the curry simmer for about 10 minutes, allowing the flavors to blend together and the gravy to thicken. -
Add the Eggs:
After the curry has simmered and thickened, gently add the boiled eggs to the gravy. You can either make small slits in the eggs or leave them whole, depending on your preference. Let the eggs cook in the curry for an additional 5 minutes, so they absorb the spices and flavors from the gravy. -
Garnish and Serve:
Once the curry is done, garnish it with finely chopped fresh coriander leaves to add a burst of freshness. Your delicious Saoji Egg Curry is now ready to serve.
Serving Suggestions
Saoji Egg Curry is traditionally enjoyed with Bhakri, a type of flatbread, or Sol Kadhi, a tangy coconut-based drink typical of Maharashtrian cuisine. The combination of the spicy curry and the soft Bhakri or refreshing Sol Kadhi makes for a wholesome and satisfying meal.
Tips and Variations
-
Adjust the Spice Level:
Saoji cuisine is known for its bold and spicy flavors, but you can adjust the heat to your liking by modifying the amount of red chillies used in the curry. If you prefer a milder version, reduce the quantity of the Guntur red chillies or Kashmiri chillies. -
Add Vegetables:
To make this dish more nutritious, you can add vegetables like potatoes or peas to the curry. Simply dice them and add them along with the tomatoes, cooking them until they soften. -
Vegetarian Variation:
If you’re looking for a vegetarian version of this curry, you can substitute the eggs with tofu or paneer. The tofu or paneer cubes will absorb the spices and flavors from the gravy beautifully. -
Make It Ahead:
The Saoji Egg Curry tastes even better the next day as the spices have more time to meld. You can make the curry in advance and store it in the refrigerator for 1-2 days. Reheat and serve with fresh bhakri or rice.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Protein | 14g |
| Carbohydrates | 6g |
| Fat | 14g |
| Fiber | 2g |
| Sodium | ~400mg |
| Cholesterol | ~180mg |
This curry is rich in protein and fats due to the eggs and spices. It’s a fulfilling and flavorful dish for a hearty lunch or dinner.
Conclusion
Saoji Egg Curry is a perfect dish to try if you love bold, spicy flavors and traditional Maharashtrian cuisine. The rich and aromatic gravy, coupled with the soft-boiled eggs, makes this curry a delightful addition to your recipe repertoire. Whether you’re serving it with bhakri or rice, this curry will surely impress your guests and satisfy your taste buds. Enjoy the taste of Maharashtra in your very own kitchen with this easy-to-make Saoji Egg Curry Recipe.
