Saoji Anda Curry
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
4 steps. 40 minutes total.
- 1
Boil and Fry the Eggs (Approx
- a.15 minutes)
- b.Place 8 eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes for hard-boiled eggs.
- c.Drain the hot water and run cold water over the eggs. Once cool enough to handle, peel them.
- d.Gently make 2-3 shallow slits on each egg with a knife. This helps them absorb the gravy.
- e.Heat 2 tbsp of oil in a pan over medium heat. Add 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and a pinch of salt.
- f.Add the boiled eggs and shallow-fry for 2-3 minutes, tossing gently, until they develop a light golden, slightly crisp skin. Remove from the pan and set aside.
- 2
Prepare the Saoji Masala Paste (Approx
- a.15 minutes)
- b.In a dry pan over low-medium heat, roast the grated coconut until it turns fragrant and golden brown. Remove and set aside.
- c.In the same pan, dry roast all the whole spices: coriander seeds, cumin seeds, peppercorns, cloves, both cardamoms, cinnamon, bay leaf, star anise, stone flower, and dried red chilies. Roast for 2-3 minutes until they release their aroma. Be careful not to burn them.
- d.Add 1 tsp of oil to the pan. Add the sliced onion, ginger, and garlic. Sauté for 5-7 minutes until the onion is well browned and caramelized.
- e.Let all the roasted ingredients cool down slightly. Transfer them to a grinder or blender, add a few tablespoons of water, and grind to a smooth, thick paste.
- 3
Cook the Curry Base (Approx
- a.15 minutes)
- b.Heat the remaining oil in a heavy-bottomed pot or kadai over medium heat.
- c.Add the finely chopped onion and sauté for 8-10 minutes, until it turns a deep golden brown. This step is crucial for the color and flavor of the curry.
- d.Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
- e.Stir in the prepared Saoji masala paste. Reduce the heat to low and cook for 5-7 minutes, stirring frequently, until the paste darkens and you see oil separating from the sides.
- f.Add the remaining 0.5 tsp turmeric powder and 1 tsp red chili powder. Mix well and cook for one more minute.
- 4
Simmer and Finish the Curry (Approx
- a.20 minutes)
- b.Pour in the tomato puree and add the remaining salt. Cook for 8-10 minutes, stirring occasionally, until the mixture thickens and oil starts to ooze out from the masala.
- c.Add 2.5 cups of hot water and stir well to combine, scraping the bottom of the pot. Bring the gravy to a rolling boil.
- d.Reduce the heat to low, cover the pot, and let the curry simmer for 10-12 minutes to allow all the complex flavors to meld together.
- e.Gently slide the fried eggs into the simmering gravy. Continue to simmer for another 5 minutes, uncovered, allowing the eggs to absorb the flavors of the curry.
- f.Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, do not skip the Stone Flower (Dagad Phool). It provides a unique earthy and smoky aroma.
- 2Properly browning the onions at each stage is key to achieving the signature deep, dark color and rich taste of Saoji curry.
- 3Be patient when cooking the masala paste. Sautéing it until oil separates is essential for developing its complex flavor profile.
- 4This curry is traditionally very spicy. Adjust the number of dried red chilies and black peppercorns to suit your heat preference.
- 5The curry tastes even better the next day as the flavors have more time to mature.
Adapt it for your goals.
Protein Swap
Replace eggs with chicken pieces (Saoji Chicken Curry) or mutton (Saoji Mutton Curry). Adjust cooking time accordingly to ensure the meat is tender.
VegetarianVegetarian
For a vegetarian version, use paneer cubes, boiled potatoes, or a mix of vegetables like cauliflower and peas instead of eggs.
Creamier GravyCreamier Gravy
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.
Why this is on our healthy list.
Rich in High-Quality Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Metabolism-Boosting Spices
The unique blend of spices, particularly capsaicin from chilies and piperine from black pepper, can help temporarily boost metabolism and aid in digestion.
Source of Antioxidants
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.
Frequently asked questions
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.