Recipe- Not Paneer Lababdar, now make Egg Lababdar, note down the recipe!

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You must have tasted Paneer Lababdar in vegetarian food, but if you include eggs in your diet then you must taste Egg Lababdar. Egg Lababdaar pairs well with roti or rice, and this recipe is a perfect option for lunch or dinner. Let's learn how to make this tasty Anda Lababdar.

Egg Labab Ingredients:

4 boiled eggs

1 finely chopped onion

1 tomato

2 green chillies

A small piece of ginger

10-12 cashew nuts

1/2 tsp garam masala powder

1/2 tsp Kashmiri red chilli powder

2 tbsp oil

Salt as per taste

3 tbsp fresh cream

crushed as per taste dried fenugreek seeds

1 teaspoon cumin

How to make Egg Lababdar:

Place the eggs in a saucepan with water and boil them. Let them boil for about 15 to 20 minutes and once boiling, peel them and keep them aside.

Wash and chop onion, tomato, green chilli and ginger. Peel the garlic cloves.

Heat oil in a pan and add cumin seeds. When it starts spluttering, add chopped onion and green chillies. Fry the onion until it becomes light golden.

Add chopped tomatoes and cook for some time. Then, add salt, Kashmiri red chilli powder, garam masala and cashew nuts. Mix well.

Cut two boiled eggs in half and add them to the gravy. Keep the remaining boiled eggs aside.

Cook the gravy until the oil starts separating. Once done, turn off the gas and let it cool. After it cools down, blend the gravy until smooth.

Pour the mixed gravy back into the pan and add the remaining boiled eggs. Add crushed Kasoori Methi and cook till the gravy thickens. If you find the curry too thick then you can add water.

Once cooked well, serve Anda Lababdar with roti or rice.