EGG LABABDAR | ANDA LABABDAR | CREAMY EGG CURRY

Ingredients:

- Boiled eggs- 5 (4 to be cooked & white of 1 egg to be grated)

- Onions, fine chopped- 2 medium

- Turmeric powder- 1/2 tsp

 

- Red Chilli Powder- 1 tsp

 

- Kashmiri Chilli Powder- 1/2 tsp

- Coriander powder- 1 tsp

- Cumin powder- 1 tsp

- Bay leaf - 2

- Kasuri Methi - 1 tsp

Tomato-cashew paste items:

- Tomatoes,halved- 2 medium

- Cashew nuts- 12

- Ginger chopped- 1 inch piece

- Garlic cloves- 4

- Green cardamom - 3

- Cloves- 3

- Oil- 3 tbsp

- Salt- 1 tsp

- Coriander leaves, chopped- 1 tbsp

Preparation :

- Boil the eggs. Shell the eggs & cut 4 eggs into halves. Keep aside 1 egg to be grated later

. - To make the Tomato- cashew paste, take a saucepan & boil water. Add in all the items indicated above & keep boiling till the tomato becomes soft. This should take around 5 mins. Strain it & allow to cool. Grind it till smooth in a blender.

-Fine chop the onions.

Process :

- Take a kadhai & heat oil.

- Add the bay leaves & immediately add the chopped onions. Fry on medium to high till light brown in colour. Now add the blended tomato-cashew paste and fry on high for 2 mins & then on medium for 4 mins till oil separates.

- Add the turmeric powder, red chilli powder, coriander powder & cumin powder. Mix & add a cup of water. Fry for 5 mins on medium.

- Add Kashmiri chilli powder & salt. Mix and fry on medium for another 5 mins till the masala is cooked & oil separates.

- Add the Kasuri Methi, mix & cook for 2 mins

- Mix in the cream & little water to form the gravy. Cook for few mins till oil separates.

- Now add in the halved boiled eggs & give a stir gently to cover the eggs with gravy.

- Cover & cook for around 5 mins

. - Take a boiled egg and grate the egg white on top of the curry. Add a generous amount.

 

- Garnish with chopped coriander leaves.

- Simmer for 2 mins and then serve.