Egg and potato curry THIS is a good store cupboard recipe and ideal when cooking for vegetarians, offering something tasty and warming. Serves 2. 00:01, Thu, Mar 14, 2013 ...

Ingredients required. 4 boiled eggs, 1 onion, 2 tomatoes, 1 sprig curry leaves, 1 tbsp ginger garlic paste, salt, 2 tbsp oil, ...

Bring potatoes to the boil in a large saucepan of lightly salted cold water over medium-high heat and cook until just tender (12-15 minutes). Drain and cool slightly, then peel and cut into quarters.

Deviled eggs are one of my favorite party appetizers. They’re delicious and everyone always inhales them. But, if you’ve ever made deviled eggs before, you know they’re a lot of work.

In a large, high-walled pan, heat olive oil and garlic over medium-high heat. Add curry paste and sauté until fragrant, about 1 minute. Stir in stock, potatoes and a pinch of salt. Bring to a ...

This indulgent buttery curry can be made with just vegetables, such as squash, fennel, peppers or potatoes. Or with boiled eggs, seafood or chicken. If making it with chicken, add the chicken ...

Boiled jasmine rice, to serve. Method. 1. Put the shallots, garlic, lime zest, ginger, both chillies, garam masala, curry powder, oil, ground coriander and a sprinkle of salt into a food processor and ...

Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces. Meanwhile, heat a 12-inch cast-iron skillet.

Serves: 3-4. Ingredients. 9-10 eggs, hard boiled, peeled, sliced in half lengthwise; ½ cup water or more; 5 large Kashmiri red chillies; 3 tbsp freshly ground dhania or coriander powder; 2 tsp salt ...