A Rich Delight: Egg Lababdar Recipe

Egg Lababdar is a mouthwatering North Indian dish that combines the goodness of eggs with a rich and flavorful tomato-based gravy. This dish is a delightful blend of spices, creaminess, and a touch of tanginess that makes it a popular choice for both special occasions and everyday meals. In this blog, we'll explore how to prepare this delectable Egg Lababdar and savor the authentic flavors of North Indian cuisine.

Ingredients:

For the Egg Lababdar Gravy:

• 4 boiled eggs, peeled and halved

• 2 large onions, finely chopped

• 2 tomatoes, pureed

• 1/4 cup cashew nuts, soaked in warm water for 20 minutes

• 1/4 cup fresh cream

• 2 tablespoons ginger-garlic paste

• 1/2 cup yogurt

• 2 tablespoons butter or ghee (clarified butter)

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder (adjust to your spice preference)

• 1 teaspoon coriander powder

• 1/2 teaspoon garam masala

• 1/2 teaspoon kasuri methi (dried fenugreek leaves)

• Salt to taste

• Fresh coriander leaves for garnish

Instructions:

1. Prepare the Cashew Paste:

   • Drain the soaked cashew nuts and blend them into a smooth paste with a little water. Set aside.

2. Boil the Eggs:

   • Boil the eggs until they are hard-boiled, typically for about 8-10 minutes.

   • Once boiled, cool them down, peel, and cut each egg in half. Set aside.

3. Sauté the Onions:

   • In a large pan, heat the butter or ghee over medium heat.

   • Add cumin seeds and let them splutter.

   • Add finely chopped onions and sauté until they turn golden brown.

4. Add Ginger-Garlic Paste:

   • Stir in the ginger-garlic paste and sauté for a few more minutes until the raw smell disappears.

5. Create the Tomato Base:

   • Add tomato puree to the pan and cook until the oil starts to separate from the tomato mixture.

6. Add Spices:

   • Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for a few more minutes until the spices are well incorporated.

7. Incorporate Yogurt:

   • Gradually add yogurt to the mixture while continuously stirring. Ensure that the yogurt blends smoothly without curdling.

8. Cashew Paste and Cream:

   • Add the cashew paste and fresh cream to the pan. Mix well and cook for a few more minutes until the gravy thickens.

9. Season and Add Eggs:

   • Season the gravy with salt and kasuri methi.

   • Gently add the halved boiled eggs to the gravy. Simmer for 5-7 minutes, allowing the eggs to absorb the flavors.

10. Garnish and Serve:

    • Garnish your Egg Lababdar with fresh coriander leaves.

    • Serve hot with naan, roti, or steamed rice.

To sum up

Egg Lababdar is a delightful fusion of creamy richness and aromatic spices that will surely tantalize your taste buds. Whether you're preparing it for a special gathering or a cozy dinner at home, this North Indian classic is sure to be a hit. The velvety tomato-based gravy combined with the wholesome goodness of eggs makes for a satisfying and indulgent meal. So, don your chef's hat, follow this recipe, and savor the rich and delicious world of Egg Lababdar!