Egg Lababdar Recipe is a delectableand creamy dish made with boiled or poached eggs. It is a simple and quick dishthat one can prepare in less time however with rich flavor. This recipe is for thoseegg lovers who love eggs over chicken or mutton. The creamy texture of this recipeis so palatable that you’ll be tempted to lick your fingers clean. It goes wellwith roti, fried rice or paratha.
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.