The Savjis or Saoji community has its origin in the Malwa region of India. They claim to be the descendants of king Sahastrarjuna and Haihaya dynasty. They lived in the north-central part of India during the 6th-13th century till the advent of Islam in northern part of India. Saoji community is known for its hot and spicy non-vegetarian delicacies prepared with its special Saoji masala. Traditional and spicy dish of Nagpur. Mutton curry cooked in dry coconut and a variety of tantalising spices.


  • 500 grams Mutton


  • 1/2 teaspoon Turmeric
  • 16 Dried Red Chillies
  • 5 tsp Oil 1+ 1+1+ 2 teaspoon
  • 2 tbsp Coriander seeds
  • 1 tsp Caraway seeds (shahi jeera)
  • 2 Black cardamoms
  • 1 Green cardamoms
  • 4-6 Cloves
  • 1 tablespoon Black peppercorns
  • 1 1/2 inch Cinnamon
  • 1 Bay leaf
  • 1 teaspoon Poppy seeds (khuskhus/posto)
  • 3-4 medium Onions sliced
  • 1/2 cup Dried coconut
  • 1 tablespoon Stone flower (dagad phool)
  • 2 tablespoons Jowar flour
  • 1 tablespoon Ginger chopped
  • 6-8 cloves Garlic
  • 1 1/2 tbsp Kashmir red chilli powder
  • to taste Salt


  • Heat 1 tbsps oil in a non stick pan. Add coriander seeds, shahi jeera, black cardamoms, green cardamoms, dried chillies cloves, black peppercorns, cinnamon, bay leaf, poppy seeds,dried coconut slices and stone flower. Mix and sauté till fragrant. Then add jowar flour and sauté for 1 minute
  • Heat 1 tablespoons oil pan and cook onion slice on gold brown colour. Transfer the spices and onion in grinder jar add ginger and garlic make smooth paste. Add water if require
  • Add 1 tablespoons oil in pressure cooker.Add mutton and turmeric and some salt and sauté for 2 minutes.Cover and cook till 6 – 7 whistles
  • In big pan heat 2 tablespoons oil. Add ground paste and mix well and cook for 2 minutes. Red chilli powder and salt
  • Open the lid of the cooker when pressure reduces completely.Add the cooked mutton in to in pan mix well cook for another 15-20 minutes. Serve hot with jowar bhakari or wheat chapati

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