Name: Creamy Egg Lababdar
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 Egg, hard-boiled, peeled, and halved lengthwise; 2 medium Onion, finely chopped; 3 medium Tomato, pureed or finely grated; 10 Cashews, soaked and blended into a smooth paste; 2 tbsp Fresh Cream, malai; 1 tbsp Ginger-Garlic Paste, fresh; 2 Green Cardamom, hari elaichi; 3 Cloves, laung; 1 inch Cinnamon Sticks, dalchini; ¼ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, kashmiri preferred; ½ tsp Garam Masala, for finishing; 1 tbsp Butter, for richness; 2 tbsp Cooking Oil, for the masala; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

40 mintotal

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat the cooking oil and butter together in a wide pan over medium heat. Add the whole spices: cinnamon, green cardamom, and cloves. Let them sizzle and release their aroma.
Add the finely chopped onions and sauté until they turn deeply golden brown. This is crucial for the base of the Lababdar gravy.
Stir in the ginger-garlic paste and cook for another minute until the raw smell is completely gone.
Pour in the tomato puree, turmeric powder, Kashmiri red chilli powder, and salt. Cook this masala thoroughly until the oil starts to separate and float on the edges.
Lower the heat and mix in the smooth cashew paste. Sauté continuously for a few minutes. The mixture will become thick, glossy, and pale.
Add hot water to adjust the consistency of the gravy. It should be rich and slightly thick, not watery. Bring it to a gentle simmer.
Carefully slide the halved boiled eggs into the simmering gravy, yolk side up. Gently spoon some of the gravy over the eggs.
Cover and simmer on low heat for a few minutes so the eggs absorb the flavors.
Finish the dish by swirling in the fresh cream, garam masala, and freshly chopped coriander leaves. Turn off the heat.

How to tell it's done

A luscious, smooth, and clinging sweet-and-spicy gravy hugging perfectly tender hard-boiled egg halves.

Getting it right

Tip

For an extra layer of flavor, lightly pan-fry the boiled egg halves in a tiny bit of butter and a pinch of red chilli powder before adding them to the gravy.

What to serve it with

Pairs wonderfully with Laccha Paratha, Garlic Naan, or fragrant Pea Pulao.

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Ingredients