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 ...

Known for its intense and aromatic blend of spices and fall-off-the-bone tender meat Ingredients 2cm piece fresh ginger 5 garlic cloves 2 green chillies 50gm whole Kashmiri red chillies 50ml ...

Fry the onion, green chillies, jeera seeds, mustard seeds, curry leaves and bayleaf in a little oil for a few minutes. Add the Kashmiri chilli powder, turmeric and dhania-jeera powder. Once the ...

One cup kala chana, salt, three cups water, four tbsp oil, one tej patta, half tsp hing, two kali elaichi, 7-8 cloves, 8-10 kali mirch, one tbsp ginger, one green chilli, two tsp kashmiri chilli ...

The curry with peas and potatoes is best served with steamed rice Ingredients 1 kg chicken 8 to 10 Kashmiri dried red chillies 2 to 3 cloves 1 Inch of cinnamon stick 1 tsp cumin seeds 1 tsp ...

4. Add the deep fried eggs. Coat the eggs in the masala. In a small pan add oil. When its hot add Kashmiri chilli, methi seeds, cumin seeds, mustard seeds and curry leaves. Let them crackle.