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 ...

Heat oil in a large saucepan over medium. Add ginger, garlic, Thai chiles, and curry sprigs; cook, stirring constantly, until fragrant, about 20 seconds.

Indian cuisine has a wide number of egg dishes that will delight your senses. We asked Indian chefs for their favorite ones to expand your palate.

Egg Keema Egg keema is a variation of the popular keema (minced meat) curry, but with eggs replacing meat. The hard-boiled eggs are crumbled and cooked in a spiced gravy made with onions, tomatoes ...

In this South Indian egg curry, the eggs are hard-boiled first, rather than cracked into the sauce and simmered, though you could do it that way instead – make a few divots in the cooked-down ...

Coconut milk, tomatoes, and onions add vegetal sweetness that rounds out the fruity piquancy of Kashmiri chile powder and Thai chiles in this warmly spiced egg curry. It's a South Indian dish that ...

I love my mum’s fuss-free egg curry recipe that is both delicious and easy to prepare. It was her go-to dish whenever we wanted a break from meat-based curries, or when we went vegetarian for a ...

In a medium stockpot over high heat, warm 4 tablespoons ghee. Using a rolling pin, crush the cardamom pods on the kitchen counter. Add to the ghee when it is hot, fry for no more than 3 to 4 ...