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.

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 ...

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 ...

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 ...

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

I have a few potato salads in rotation, depending on the season, the occasion, and whether my sister (who does not like boiled eggs) will be joining. Of course, she and my husband always have to ...