From Our Kitchen

Egg Lababdar

Name: Egg Lababdar
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 large eggs, hard-boiled and halved; 3 medium tomatoes; 7-8 cloves garlic; 1 inch ginger; 12 cashew nuts; 3 medium onions, chopped; 4 tsp Kardemome Lababdar Masala; 1 tbsp fresh cream; 1 tsp kasuri methi; handful fresh coriander, to garnish; to taste salt

Hard-boiled eggs nestled in a silky, cashew-tomato lababdar gravy with Kardemome Lababdar Masala — a rich, comforting curry that converts egg-doubters instantly.

Ingredients

Servings

8 large eggs, hard-boiled and halved
3 medium tomatoes
7-8 cloves garlic
1 inch ginger
12 cashew nuts
3 medium onions, chopped
4 tsp Kardemome Lababdar Masala
1 tbsp fresh cream
1 tsp kasuri methi
handful fresh coriander, to garnish
to taste salt

Method

Boil tomatoes, garlic, ginger and cashews together. Peel tomato skin. Grind to a smooth paste. Reserve the cooking liquid.
In a pan heat oil. Sauté 3 chopped onions until pink. Add 4 tsp Kardemome Lababdar Masala and stir well.
Add the tomato-cashew paste and cook for a few minutes. Add salt and reserved cooking liquid for desired consistency.
Place the halved boiled eggs gently on the gravy. Grate 1 additional boiled egg over the gravy.
Cover and cook for 5 minutes. Garnish with kasuri methi, 1 tbsp fresh cream and coriander. Serve hot.

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