Egg Lababdar is a rich, creamy and unique egg dish cooked in a tomato cashew purée with few spices and topped off with grated egg white. I served it with Laccha Parathas, Garden Salad and Jeera Rice.

INGREDIENTS:

• 4-6 boiled eggs, peeled 
• 2 onions , sliced and roughly chopped for gravy 
• 2tomatoes
• 1inch ginger
• 2-3 garlic 
• ½ tsp Kasuri Methi
• 6-7 cashews
• 2 green chillies
• 1tsp red chilli powder
• Salt to taste
• ½ tsp Kashmiri red chilli powder
• ½ tsp  cumin powder 
• 1 tsp coriander powder
• ¼ tsp turmeric powder 
• 2 small green cardamom 
• 1-2 bay leaves
• 4 cloves
• 1inch cinnamon 
• 7-8 black pepper 
• 2-3 tsp Fresh cream 
• Sugar
• ½ tsp Garam masala powder 
• Oil 

INSTRUCTIONS:

• Heat 1tsp oil in a pan 
• add tomatoes, cardamom, cashews, ginger, cloves, garlic, cinnamon, black pepper and onions

• Sauté for 2-3 mins and then add ¼ cup hot water. Cover and simmer until tomatoes are softened( for 3-5 mins)
• Cool and then Grind it 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 few mins( add little water if masalas tend to burn)

• Add the prepared ground mixture

• cover and cook for few mins10-15min until oil starts to separate on the surface

• Add Kasuri Methi and cream 
• Add boiled eggs and cook for 3-5 mins

And that’s it.. your creamy egg Lababdar is ready

Garnish with coriander leaves and grated egg white and serve hot with naans, Rotis, pulav

For more recipe, visit:

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