EGG LABABDAR | ANDA LABABDAR | CREAMY EGG CURRY

By Spice Eats · 45 min

Ingredients

Instructions

1. Boil the eggs, shell them, and cut 4 into halves. Keep 1 egg aside to grate later.
2. Make the tomato-cashew paste: boil the tomatoes, cashews, ginger, garlic, green cardamom, cloves, oil and salt together in a saucepan until the tomatoes are soft, about 5 minutes. Strain, let cool, then blend until smooth.
3. Finely chop the onions.
4. Heat the oil in a kadhai. Add the bay leaves, then the onions, and fry on medium to high until light brown.
5. Add the blended paste and fry on high for 2 minutes, then on medium for 4 minutes until the oil separates.
6. Add the turmeric, red chilli powder, coriander powder and cumin powder, mix, add a cup of water and fry on medium for 5 minutes.
7. Add the Kashmiri chilli powder and salt, mix and fry on medium for 5 more minutes until the masala is cooked and the oil separates.
8. Add the kasuri methi and cook for 2 minutes.
9. Stir in the cream and a little water to make a gravy, and cook until the oil separates again.
10. Gently add the halved eggs and coat them with gravy. Cover and cook for about 5 minutes.
11. Grate the egg white from the reserved boiled egg generously over the curry, garnish with coriander, simmer for 2 minutes and serve.

Summarized from Spice Eats's video. Watch it for the details.

More recipes with

GarlicOnionEggGingerTomatoCashew