DHABA STYLE EGG LABABDAR

Egg Lababdar is a rich, creamy and unique egg dish cooked in a tomato cashew purée with few spices and topped off with grated egg white.

Ive served it with LACCHA PARATHAS,GARDEN SALAD AND JEERA RICE

INGREDIENTS:

• 4-6 boiled eggs, peeled 

• 2 onions , sliced and roughly chopped for gravy 

• 2tomatoes

• 1inch ginger

• 2-3 garlic 

• ½ tsp Kasuri Methi

• 6-7 cashews

• 2 green chillies

• 1tsp red chilli powder

• Salt to taste

• ½ tsp Shilpa’s Masala Mill Kashmiri chilli powder

• ½ tsp  cumin powder 

• 1 tsp coriander powder

• ¼ tsp turmeric powder 

• 2 small green cardamom 

• 1-2 bay leaves

• 4 cloves

• 1inch cinnamon 

• 7-8 black pepper 

• 2-3 tsp Fresh cream 

• Sugar

• ½ tsp Shilpa’s Masala Mill Garam masala  

• Oil 

INSTRUCTIONS:

• Heat 1tsp oil in a pan 

• add tomatoes, cardamom, cashews, ginger, cloves, garlic, cinnamon, black pepper and onions

• Sauté for 2-3 mins and then add ¼ cup hot water. Cover and simmer until tomatoes are softened( for 3-5 mins)

• Cool and then Grind it to a smooth paste with green chilli. Sieve  the mixture for a smoother texture 

• Heat oil in a pan

• Add bay leaf and sliced onions 

• Fry until onions are cooked and they change colour

Add all the powdered masalas and continue to fry for few mins( add little water if masalas tend to burn)

Add the prepared ground mixture

cover and cook for few mins10-15min until oil starts to separate on the surface

• Add Kasuri Methi and cream 

• Add boiled eggs and cook for 3-5 mins

And that’s it.. your creamy egg Lababdar is ready

Garnish with coriander leaves and grated egg white and serve hot with naans, Rotis, pulav

SPICE LEVEL: 🌶