Egg Lababdar is a rich, creamy and unique egg dish cooked in a tomato-cashew purée with a few spices and topped off with grated egg white.
I’ve served it with Laccha Parathas, Garden Salad and Jeera Rice.
Ingredients
- 4–6 boiled eggs, peeled
- 2 onions, sliced and roughly chopped for gravy
- 2 tomatoes
- 1 inch ginger
- 2–3 garlic cloves
- ½ tsp Kasuri Methi
- 6–7 cashews
- 2 green chillies
- 1 tsp red chilli powder
- Salt to taste
- ½ tsp Shilpa’s Masala Mill Kashmiri Chilli Powder
- ½ tsp cumin powder
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- 2 small green cardamoms
- 1–2 bay leaves
- 4 cloves
- 1 inch cinnamon
- 7–8 black peppercorns
- 2–3 tsp fresh cream
- Sugar
- ½ tsp Shilpa’s Masala Mill Garam Masala
- Oil
Instructions
Heat 1 tsp oil in a pan. Add tomatoes, cardamom, cashews, ginger, cloves, garlic, cinnamon, black pepper and onions.
Sauté for 2–3 minutes and then add ¼ cup hot water. Cover and simmer until tomatoes are softened (3–5 minutes). Cool and grind to a smooth paste with green chilli. Sieve the mixture for a smoother texture. Heat oil in a pan. Add bay leaf and sliced onions. Fry until onions are cooked and they change colour.
Add all the powdered masalas and continue to fry for a few minutes (add a little water if the masalas tend to burn).
Add the prepared ground mixture.
Cover and cook for 10–15 minutes until oil starts to separate on the surface.
Add Kasuri Methi and cream. Add boiled eggs and cook for 3–5 minutes.
And that’s it, your creamy Egg Lababdar is ready.
Garnish with coriander leaves and grated egg white and serve hot with naans, rotis or pulao.
SPICE LEVEL: 🌶
