Egg Lababdar, a rich and creamy Indian egg curry, is a simple yet incredibly flavorful dish perfect for a weeknight meal or a special occasion. Its velvety texture and aromatic spices create a culinary experience that's both comforting and exciting. This recipe delivers a perfectly balanced blend of tangy, spicy, and sweet notes, showcasing the versatility of eggs in Indian cuisine. Forget complicated curries; this one is surprisingly quick and easy to master, even for beginner cooks.
The secret to a truly exceptional Egg Lababdar lies in the careful layering of flavors, from the initial sautéing of onions and garlic to the final simmering in a luscious gravy. This recipe uses readily available ingredients and requires minimal preparation, promising a delicious outcome with minimal effort. Ready to dive into the deliciousness? Let's get started with our step-by-step guide to creating the perfect Egg Lababdar.
Tools Needed
- Pan
Ingredients
- Cashews
- Tomatoes
- Eggs
- Cumin seeds
- Onion
- Ginger
- Garlic
- Green chilies
- Coriander paste
- Turmeric powder
- Cumin powder
- Coriander powder
- Garam masala powder
- Agri masala
- Salt
- Water
- Fresh cream or yogurt: 2 tablespoons (yogurt)
- Chili flakes
- Coriander leaves
- Chaat masala
- Kasuri methi
- Oil
Step-by-Step Instructions
Step 1. Prepare the Base
- Soak cashews and tomatoes.
- Make a paste of soaked cashews and tomatoes.
- Heat oil in a pan. Add cumin seeds and finely chopped onions. Fry until onions are well fried.
- Add ginger, garlic, green chilies, coriander paste, and the cashew-tomato paste.
- Add turmeric powder, cumin powder, coriander powder, garam masala powder, agri masala, and salt. Fry well.
Step 2. Simmer the Sauce
- Add water and fresh cream (or beaten yogurt).
Step 3. Add and Cook the Eggs
- Break eggs into the mixture.
Step 4. Finish and Garnish
- Add salt, chili flakes, coriander leaves, chaat masala, and kasuri methi.
- Cover and cook for five minutes. Remove the lid and your egg lababdar is ready.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- If you don't have fresh cream, you can use two tablespoons of beaten yogurt instead.
Nutrition
- Calories: approximately 350-450
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 15-20g
FAQs
1. Can I use frozen eggs for this recipe?
It's best to use fresh eggs for the best texture and flavor. Frozen eggs may result in a slightly different consistency.
2. What can I substitute for heavy cream?
You can use coconut milk or full-fat yogurt as a substitute for heavy cream, although the flavor will be slightly different.
3. How can I make this spicier or milder?
Adjust the amount of chili powder or green chilies according to your spice preference. For a milder version, omit the green chilies entirely.
Enjoy your delicious, homemade Egg Lababdar! This simple recipe delivers big on flavor and is sure to become a new family favorite. Serve it hot with rice, naan, or roti for a complete and satisfying meal.