Rima Patel
- Apr 25, 2020
- 2 min read

Smokey Egg Curry

Remember that gravy which you had at a Indian restaurant which had that taste you can't get at home when you cook any North Indian dishes. Well, guess what???? Not anymore. After scouting many recipes and after many tweaks and tricks I just got it. So I was thinking about what can I quickly make with this gravy and only one thing came to my mind which is the simple humble EGG CURRY. It's super quick easy and anyone can make it also cuz it's our favorite go to curry when we don't want to eat or do take out on weekends.

So you want to know what secret I used to get that taste..... you'll be surprised.

It's the use of mint and adding the smokiness from a charcoal. That's it as simple as that.

You can even make it with Paneer (chop and fry it before you add to gravy) or some chicken (chop small pieces and cook it on grill pan with some salt and pepper and then add).

So lets get cooking.

PREP TIME- 15 MINS COOK TIME- 30 MINS SERVES- 3 4 hard boiled eggs 1/2 cup mint tightly packed 2 Serrano Chilies (add only 1 if you don't like spice)

Can add 3-4 green chilies if you don't have Serrano chilies 2 1/2 onions sliced 1 TBSP Ginger garlic paste 1 TBSP cumin powder 1 TBSP coriander powder 1 TSP Garam Masala (add half for less spice) 1/2 TSP Kitchen King Masala 1/4 TSP turmeric (haldi) powder 1/3 cup heavy cream (add more if you feel the gravy is spicy for your taste) 1 activated charcoal A spoon of Ghee 8-9 TBSP Oil 1 spoon lemon juice Salt to taste *Take the mint, sliced onions and Serrano chilies and make some fine paste in a blender. Add like 3/4 cup water for easier blending. *Take a pan heat oil and add in the mint onion chili paste. Add like 1 TSP salt and let it cook for like 6-7 mins. Taste the gravy and make sure you don't have the rawness of onions. Cook till you get the onions loose that raw flavor.

*Add the ginger garlic paste and let it cook till you see the oil oozing out of the sides. Add in the dry masalas and mix well. Add a cup of water and bring to boil. *Add in the heavy cream and let is simmer for 3-4 mins. You can cook gravy consistency to your liking. I like it little thick. Add in some chopped coriander and mix well. Turn off gas once done. *Take a piece of charcoal and heat it till it’s nice and red from all sides. Take a small sized bowl and place it exactly in the middle of your gravy. Put the activated charcoal and add in a heaping spoon of ghee and immediately close the lid of the gravy pan. Let the gravy smoke till the charcoal stops making smoke. Remove the charcoal bowl. *Take the boiled eggs just sauté them on a pan with some oil and let it get little brown marks on all sides. Once done slice them in half and add in the gravy. Serve hot with some garlic naan, rotis, parathas or rice.