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Saoji Egg Curry

Sep-21-2018
Swathi Joshnaa Sathish
20 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Saoji Egg Curry RECIPE

An authentic Desi Saoji Egg curry which is well know for its aromatic flavour . #earnwithbetterbutter

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Maharashtra
  • Pan fry
  • Simmering
  • Roasting
  • Blending
  • Boiling
  • Sauteeing
  • Breakfast and Brunch
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Saoji spice powder :
  2. Cloves 7
  3. dried red chillies 6
  4. Coriander seeds 1 Tablespoon
  5. Black pepper corns 9
  6. Poppy seeds 2 tablespoons
  7. Cumin seeds 1 teaspoon
  8. Green elaichi 3
  9. Cinnamon sticks small 4
  10. ajwain 1 teaspoon
  11. Star anise 1/2
  12. Dry coconut scrapings 2 tablespoons
  13. Other Ingredients :
  14. Sesame / Mustard oil 4 tablespoons
  15. Onions 2 big finely chopped
  16. Tomatoes red and ripe big sized 3 finely chopped
  17. Ginger garlic paste 1/2 teaspoon
  18. Salt required or 2 teaspoons
  19. Hard boiled eggs 4-5
  20. Fennel powder freshly crushed 1 teaspoon
  21. water 1/4 cup
  22. Dried fenugreek leaves crushed fistful
  23. Cilantros freshly chopped for garnishing

Instructions

  1. Dry roast 1 tablespoon coriander seeds,7cloves,6dried red chillies,black pepper 9,1 teaspoon cumin,
  2. 3 elaichi,1.5 tablespoon poppy seeds,4 small cinnamon sticks,teaspoon Ajwain, 1/2staranise in low
  3. heat until aroma released . Add 2 tablespoons dried coconut scrapings. Dry roast until light brown.
  4. Cool the mixture and grind into a slightly coarse powder.Keep aside .Heat 4 tablespoons oil in pan.
  5. Add 2 big onions finely chopped . Sauté until pink .
  6. Add required salt while sautéing the onions .
  7. Add 3 big onions finely chopped . Sauté completely until tomatoes go mashed and invisible .
  8. While tomatoes are getting sautéed , add 1/2 teaspoon ginger garlic paste . Sauté quickly in oil.
  9. Tomatoes are getting cooked finely . This step is mandatory for a rich curry .
  10. Once tomatoes loose moisture , add the prepared Saoji spice powder.
  11. Add 1/4 cup water .
  12. Mix thoroughly and allow to cook .
  13. When the water shrinks considerably , add a fistful of crushed dried fenugreek leaves . Mix .
  14. Cook until a rich coloured gravy is achieved .Add a teaspoon freshly crushed fennel powder.Mix.
  15. Take 4-5 hard boiled eggs . Cut them into equal halves, drop them in the curry,coat eggs in masala.
  16. Cover and Slow cook in low for 3-5mins.Garnish with cilantros chopped. Saoji Egg curry is ready .
  17. Serve hot with hot rice/ rotis .

Reviews (1)  

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Reema Garg
Sep-24-2018
Reema Garg   Sep-24-2018

Would love to try this.

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