Egg Lababdar Recipe is a delectable and creamy dish made with boiled or poached eggs. It is a simple and quick dish with a rich flavor that one can prepare in less time. This recipe is for those egg lovers who love eggs over chicken or mutton. The creamy texture of this recipe is so palatable that you’ll be tempted to lick your fingers clean. It goes well with roti, fried rice, or paratha.
The types of equipment required for this recipe are
Blender
Fry pan with lid
Spatula
Ingredients required are
Egg
Onion – finely chopped
Tomatoes
Bay leaf
Cinnamon
Cardamom
cloves
Cumin seeds
Cashews
Garlic
Ginger
Turmeric powder
Chili powder
Kashmiri chili powder
Cumin powder
Coriander powder
Coriander leaves
Kasuri Methi
Black pepper powder
Garam masala powder
Fresh cream
Sugar
Salt to taste
Oil
How to make Egg Lababdar Recipe
First the most we have to prepare the paste. Add tomatoes, cashews, ginger, and garlic in a blender jar. Grind them and make a smooth paste and keep them aside.
Heat oil in a pan, and add cumin seeds, bay leaf, cinnamon, cardamom, and cloves for tempering
As they splutter and sizzle, add the chopped onion and stir them until they become translucent
Now add the spices. i.e. turmeric powder, red chili, Kashmiri mirch, and cumin-coriander powder, and stir them until the raw smell goes off
Add chopped tomato, followed by salt, to melt the tomato fast
Now add the cashew paste and mix them well
Add fresh cream, chopped coriander leaves, kasuri methi, sugar, and garam masala and mix them well
Now break all the eggs in a small bowl individually, and gradually put them in the gravy.
Sprinkle black pepper powder over each egg and garnish with coriander leaves.
Now cover the lid, and allow them to cook or set the eggs, for 4-5 minutes on low flame
Open the lid, transfer them to a serving plate, and serve hot with rice or roti.
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Egg Lababdar Recipe
Equipment
- blender
- A kadai or a fry pan
- Spatula
Ingredients
- 4 eggs
- 1 onion, chopped
- 1 bay leaf
- 12 cashew
- 2 tomato
- 1/2 inch cinamom stick
- 2 Cardamom
- 3 Cloves
- 1/2 inch ginger
- 5 cloves garlic
- 1/2 tbsp turmeric powder
- 1 tbsp cumin- coriander powder
- 1/2 tbsp red chili powder
- 1 tbsp kasmiri chili powder
- 1 tbsp kasuri methi
- 1/2 tbsp sugar
- 2 tbsp oil
- 2 tbsp Chopped coriander leaves
- 1 tbsp Fresh cream
- 1/4 tbsp Garam masala
- salt
Instructions
- Firstthe most we have to prepare the paste. Take a blender jar, and add tomatoes,cashews, ginger and garlic. Grind them and make a smooth paste and keep themaside.
- Heat oilin a pan, and add cumin seeds, bay leaf, cinnamon, cardamom, and cloves fortempering
- As theysplutter and sizzle, add the chopped onion and stir them until they becometranslucent
- Now addthe spices .i.e. turmeric powder, red chili, Kashmiri mirch and cumin-corianderpowder and stir them until the raw smell goes off
- Addchopped tomato, followed by salt, to melt the tomato fast
- Now addthe cashew paste and mix them well
- Addfresh cream, chopped coriander leaves, kasuri methi, sugar and garam masala andmix them well
- Nowbreak all the eggs in a small bowl individually, and gradually put them in thegravy.
- Sprinkleblack pepper powder over the each egg and garnish with coriander leaves.
- Nowcover the lid, and allow them to cook or set the eggs, for 4-5 minutes on lowflame
- Open thelid, and transfer them to serving plate and serve hot with rice or roti.