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: 🌶