Egg Lababdar
IndianIndian RecipesGolden eggsHard
Egg lababdar — boiled eggs in a rich, buttery tomato-cashew gravy with kasuri methi.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 boiled eggs
- 2 large tomatoes pureed
- 1 onion chopped
- 2 tbsp cashew paste
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp kasuri methi
- 2 tbsp butter
- 1 tbsp cream
- 1/2 tsp garam masala
- salt to taste
Method
- Heat butter, fry onion until golden.
- Add ginger-garlic paste and tomato puree; cook until thick and oily.
- Add cashew paste and spice powders; cook 3 minutes.
- Add 1/2 cup water and simmer 5 minutes.
- Crush kasuri methi between palms and stir in with boiled eggs.
- Simmer 3 minutes, finish with cream and garam masala; serve with naan.
Nutrition — estimated per serving
Calories (estimate)315 kcal
Protein (estimate)15 g
Fat (estimate)23 g
Carbs (estimate)9 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the tomato-cashew gravy well; refrigerate leftovers within 2 hours. Allergens: contains egg, milk (butter, cream) and tree nuts (cashew). Pakistani alternative: use ground almonds instead of cashew; serve with naan or chapati.