7. Put the eggs into the gravy and mix. Put hing, methi seeds, mustard seeds, kashmiri chilli, curry leaves and kashmiri chilli powder in a pan. Saute well. 2. Pour it over the curry along with ...

After cooling, add ground mustard seeds, Kashmiri chilli powder and salt. Now, transfer the mixture into a clay jar and seal it properly. Place the jar in the sun for 3-4 days without disturbing ...

fenugreek seeds, cumin powder, Kashmiri chilli powder, coriander powder, olive oil, paprika and tandoori masala. Both can be bought online or in Asian supermarkets.

For the tarka, heat the oil in a pan over a medium heat, add the mustard seeds and fry for 30 seconds until they pop. Stir in the shallots, Kashmiri chillies and curry leaves and fry for 2–3 ...