Saoji Maharashtrian Egg Curry

Share
71 Ratings
31 Reviews
Print
Recipe By Vahchef
25 m
4 servings
155.4 Cals

Yogurt Curry- Plain Sweet Kadhi

Plain sweet kadhi is a yummy Gujarati dish. Buttermilk tempered with mustard seeds, cumin...

Chicken Vindaloo

This classical Portugal influenced goanese dish has a concoction of chicken, garlic, red ...

Vala Chi Birda

Simple, nutritious Maharashtrian dish made with fresh or dried field beans cooked in a mi...

Butter Chicken

the very famous Indian butter and chicken dish with silky tomato gravy...

Eggs In Spicy Chettinad Masala

Eggs in Spicy Chettinad Masala is an exotic dish made with some freshly roasted aromatic ...

Eggplant Gotsu For Ven Pongal

Ven Pongal with eggplant gotsu is a delicious Indian recipe served as a main or Ven Ponga...

Saoji Maharashtrian Egg Curry Recipe, How To Make Saoji Maharashtrian Egg Curry Recipe

Name: Saoji Maharashtrian Egg Curry
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 4

Saoji Maharashtrian egg curry is a very rich spicy traditional Maharashtrian dish made with some very exotic fresh spices mixed with onions and tomato based gravy added with boiled eggs, infusing the flavors into the eggs to make it absolutely luscious when you take a bite.

About Recipe

How to make Saoji Maharashtrian Egg Curry

(71 ratings)

31 reviews so far

Prep time
5 mins

Cook time
20 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Egg

Servings : 4 persons
Published date : December 15, 2018

Ingredients used in Saoji Maharashtrian Egg Curry
• Ginger garlic paste - 1 tea spoon.
• Salt - to taste.
• Onion chopped (medium size) - 1 numbers.
• Coconut powder - 1 tablespoon.
• Kashmiri red chilly - 5 numbers.
• Mace - 1 number.
• Poppy seeds - 1 tea spoon.
• Coriander seeds - 1/2 tea spoon.
• Fennel seeds - 1 tea spoon.
• Shahi jeera - 1/4 tea spoon.
• Marathi mugah (kapokh) - 1 number.
• Cinnamon sticks - 2 numbers.
• Cardamom - 4 numbers.
• Cloves - 5 numbers.
• Tomatoes(chopped) - 1 cup.
• Spinach(chopped) - 1/4 cup.
• Boiled eggs - 4 numbers.
• Oil - 1 tablespoon.
• Coriander leaves - 1/4 bunch.
• Cumin seeds - 1 tea spoon.
Method:
Heat a pan add whole garam masala, fennel seeds, poppy seeds, coriander seeds, cumin seeds, mace, Kashmiri red chilly, dry roast all the ingredients, coconut powder, saute it in a slow flame and let it cool down put this in a blender make a powder. Heat oil in a pan add chopped onions, salt, cook this till onions are golden in color, add turmeric powder, ginger garlic paste, tomatoes, made masala, mix it and cook it on a slow flame till tomatoes are soft, add spinach, saute it Add water put the lid on,let it cook for 2 minutes in a slow flame, add the boiled eggs, cook this for some time, add chopped coriander leaves on top.

shrusti k Posted on Tue Jul 02 2013

Egg curry looks good..:)

Reply 0 - Replies

Neththra'sVision Posted on Tue Jul 02 2013

This is a super! super! super! egg curry. I really like that curry powder mixed with Kashmir chilli. I've made many different curry powders you've taught and I'm delighted about them. Thank you so much chef Sanjay Thumma.