Egg Lababdar

Introduction

Craving a restaurant-style curry that’s both luxurious and easy to make at home? Look no further than Egg Lababdar. This beloved North Indian dish features hard-boiled or perfectly poached eggs smothered in an incredibly rich, creamy, and aromatic tomato-cashew gravy. In this detailed guide, we’ll walk you through every step to create an authentic Egg Lababdar that rivals your favorite Indian restaurant.

Summary of the Recipe

Egg Lababdar is a classic North Indian curry known for its rich, creamy, and flavorful profile. It features whole eggs simmered in a velvety, aromatic tomato and cashew-based gravy, infused with a blend of traditional spices. This dish is an excellent choice for anyone who enjoys creamy, spicy curries and is a fantastic way to elevate simple eggs into a restaurant-style delicacy.

Preparation Time

• Total Preparation: ~15 minutes (includes making the puree and chopping)
• Cooking Time: ~25-30 minutes
• Total Time: Approximately 40-45 minutes

Serving

• This delicious egg curry is incredibly versatile. It is best served hot and can be enjoyed with:
• Soft, hot chapattis or rotis.
• Steamed basmati rice or jeera rice.
• A side of mild dal (puls) to complement the rich gravy.
  It makes for a perfect, satisfying meal for lunch or a cozy evening dinner.

Equipment Required

• Mixer Grinder or Blender: For creating a smooth tomato-cashew puree.
• Wide, Heavy-Bottomed Kadai or Pan: Essential for cooking the masala and simmering the curry.
• Bowls: For holding the puree and other prepped ingredients.

“Ingredients for Egg Lababdar”

For the Tomato-Cashew Puree

• 4 medium-sized tomatoes, roughly chopped 🍅
• 20 cashews, soaked in warm water 🥜

For the Masala Base

• 4 tablespoons oil 🛢️
• 2 large onions, finely chopped 🧅
• 1 teaspoon fresh ginger-garlic paste 🧄
• 4 green chilies, slit lengthwise 🌶️

Whole Spices (Tadka)

• 1 bay leaf 🍃
• 1-inch piece of cinnamon 🪵
• 2 green cardamom pods 🫛
• 3-4 cloves
• 1 teaspoon cumin seeds

Spice Powders & Seasoning

• ¼ teaspoon turmeric powder 💛
• 2 teaspoons Kashmiri red chili powder 🌶️
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder 🌿
• 1 teaspoon salt 🧂
• 1 teaspoon garam masala powder ✨
• 1 teaspoon sugar 🍚

Liquid & Garnish

• 1 cup water 💧
• 6 hard-boiled eggs 🥚 OR 4-5 raw eggs 🥚
• 1 teaspoon dried fenugreek leaves (kasuri methi) 🍃
• 3-4 tablespoons fresh coriander leaves 🌿

Instructions for making Egg Lababdar

1. Prepare the Base Puree:In a mixer grinder, combine the roughly chopped tomatoes and soaked cashews. Blend them into a smooth, fine puree. Transfer this puree to a bowl and keep it ready.

2.Build the Flavor Base:Heat oil in a wide kadai over medium heat. Add the bay leaf, cinnamon, cardamom, cloves, and cumin seeds. Saute until they become fragrant

3.Add the finely chopped onions and saute, stirring frequently, until they turn a deep golden brown.Stir in the ginger-garlic paste and cook for another minute until its raw smell disappears.

4.Cook the Puree: Pour in the tomato-cashew puree. Cook, stirring occasionally.until the mixture thickens, the oil starts to separate from the sides, and the raw aroma of the tomatoes is gone.

 5.Once the oil has separated, reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for a minute to “bloom” the spices.

6.Pour in about one cup of water to bring the thick masala to a gravy-like consistency.

7.Add the slit green chilies, garam masala, and sugar,and coriander . Give everything a good stir.

8.Cover the kadai and let the gravy simmer for about 5 minutes to allow the flavors to meld together.

9.Uncover the kadai and stir in the crushed kasuri methi and half of the chopped coriander leaves. You can now remove the bay leaf.Crack raw eggs directly into the curry, leaving space between them. Do not stir.

10.Sprinkle the remaining coriander leaves over the top. Cover the kadai and cook on a low flame for about 10 minutes, or until the eggs are set and cooked to your liking.

11.Our rich and creamy Egg Lababdar is ready. Serve it hot with your choice.

“Let’s Cook This Together!” My goal is to make sure you succeed in your kitchen. If you hit a snag while making this Egg Lababdar , I want to hear about it. Send me an email directly, and I’ll do my best to help you troubleshoot so your meal turns out perfectly.myhomekitchen333@gmail.com.

“Find Your Next Favorite Meal” → Explore hundreds of recipes at myhomekitchen.in