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Saoji Egg Curry
Saoji Egg Curry

Before you jump to Saoji Egg Curry recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to saoji egg curry recipe. You can cook saoji egg curry using 23 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to cook Saoji Egg Curry:
  1. Use Saoji spice powder :
  2. Prepare 7 cloves
  3. You need 6 Dried red chillies
  4. Get 1 Tablespoon Coriander seeds
  5. Provide 9 Black Pepper corns
  6. Get 2 tablespoons Poppy Seeds
  7. Get 1 teaspoon Cumin seeds
  8. Get 3 Green Elaichi
  9. Use 4 Cinnamon sticks small
  10. Take 1 teaspoon Ajwain
  11. Provide 1/2 Star Anise
  12. Provide 2 tablespoons Dry Coconut scrapings
  13. Take Other Ingredients :
  14. Get 4 tablespoons Sesame / Mustard oil
  15. You need 2 Onions big finely chopped
  16. Prepare 3 Tomatoes red and ripe big sized finely chopped
  17. Prepare 1/2 teaspoon Ginger garlic paste
  18. Get 2 teaspoons Salt required or
  19. Provide 4-5 Hard boiled eggs
  20. Prepare 1 teaspoon Fennel powder freshly crushed
  21. Prepare 1/4 cup Water
  22. Get Dried Fenugreek leaves crushed fistful
  23. Take Cilantros freshly chopped for garnishing
Instructions to make Saoji Egg Curry:
  1. Dry roast 1 tablespoon coriander seeds,7cloves,6dried red chillies,black pepper 9,1 teaspoon cumin,3 elaichi,1.5 tablespoon poppy seeds,4 small cinnamon sticks,teaspoon Ajwain, 1/2staranise in low - heat until aroma released. Add 2 tablespoons dried coconut scrapings. Dry roast until light brown.
  2. Cool the mixture and grind into a slightly coarse powder.Keep aside.Heat 4 tablespoons oil in pan.
  3. Add 2 big onions finely chopped. Sauté until pink. - Add required salt while sautéing the onions.
  4. Add 3 big onions finely chopped. Sauté completely until tomatoes go mashed and invisible.
  5. While tomatoes are getting sautéed, add 1/2 teaspoon ginger garlic paste. Sauté quickly in oil.
  6. Tomatoes are getting cooked finely. This step is mandatory for a rich curry.
  7. Once tomatoes loose moisture, add the prepared Saoji spice powder.
  8. Add 1/4 cup water. - Mix thoroughly and allow to cook.
  9. When the water shrinks considerably, add a fistful of crushed dried fenugreek leaves. Mix.
  10. Cook until a rich coloured gravy is achieved.Add a teaspoon freshly crushed fennel powder.Mix.
  11. Take 4-5 hard boiled eggs. Cut them into equal halves, drop them in the curry,coat eggs in masala.
  12. Cover and Slow cook in low for 3-5mins.Garnish with cilantros chopped. Saoji Egg curry is ready. - - Serve hot with hot rice/ rotis.
  13. My Tip: - - Using freshly crushed fennel powder at last adds rich flavour to the curry. You can also use fennel while grinding the spice powder. It’s upto you. I Prefer adding fennel at last.

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