Maharashtrian Egg Curry Recipe | Saoji Egg Curry Recipe
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Maharashtrian Egg Curry Recipe - A simple, easy, and spicy egg curry recipe for rice that's perfect for a lazy weekend lunch. It has the aroma of the freshly made egg curry masala, sweetness of coconut, and richness of caramelized onions.
For Making the Egg Curry Masala
  • Black peppercorns - 10
  • Cinnamon - ½ inch stick
  • Cloves - 4
  • Mace / Javitri - ½ a piece
  • Wild mace / Rampatri - ½ a piece
  • Bay leaves - 2 small
  • Shahi jeera / Caraway seeds - ½ tsp
  • Star anise - 1
  • Green cardamom - 1
  • Black cardamom - 1, only the seeds
For Making the Egg Curry Gravy
  • Onions - 3 medium, finely sliced
  • Garlic - 12 medium-sized cloves
  • Ginger - ½-inch
  • Dried coconut / Khobra - 2 tbsp
  • Coriander leaves - 2 tbsp, finely chopped
  • Roasted gram/chana - 1 & ½ tbsp
  • Oil - 4 tbsp
  • Turmeric powder - ¼ tsp
  • Byadgi red chili powder - 2 tbsp
  • Coriander powder - 2 tbsp
  • Salt - to taste
  • Jaggery - a small piece
  • Bay leaf - 1 small
  • Hard boiled eggs - 4
  • Hot water - 1 & ¼ cup
  1. To make Maharashtrian egg curry, first we need to make the egg curry masala. Heat a skillet and toss in all the whole spices.
  2. Add a few drops of oil just to coat the spices. Toast the spices on low heat until aromatic while stirring them constantly to prevent burning.
  3. Let the spices cool and then grind it to a fine powder in a grinder. Keep it aside.
  4. Heat 1 tbsp oil in the same skillet and add the sliced onions to it. Saute the onions on high heat tossing them constantly until they wilt and turn dark brown.
  5. Combine the fried onions with ginger, garlic, roasted gram, and dried coconut in a grinder. Grind to a very smooth paste. Use very little water if needed.
  6. Heat the rest of the oil in the same skillet. Make 3-4 lengthwise incisions in the eggs. Toss the eggs into the hot oil and fry them until golden on all sides.Remove them onto a plate.
  7. In the remaining oil, we will make the curry. Make sure the oil is just warm in the beginning.
  8. Add the egg curry masala that we just prepared. Add the ground paste, byadgi red chili powder, turmeric powder, coriander powder, the small bit of jaggery, and a bay leaf.
  9. Saute the masala on low to medium heat until fragrant.
  10. When the oil begins to separate, add in the eggs and saute them with the masala for a couple of minutes.
  11. Add the hot water and bring the egg curry to a boil. You may add more water if you like a lighter, thinner curry. It would taste equally good.
  12. Let the egg curry simmer for 2-3 minutes, Then garnish with coriander leaves.
  13. Finally, Maharashtrian egg curry recipe is ready to be served with rice. Serve hot with rice and a squeeze of lemon, Enjoy!
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