Egg Lababadar.

Egg Lababadar.

Preparation time 15 minutes

Cooking time 30 minutes

Total time 45 minutes

Serve 4

Type of recipe: Main course, curry

Name of Author: Asmi Kadam


  • 4 boiled eggs
  • 1 teaspoon ginger garlic paste
  • 2 chopped onion
  • ½ teaspoon cumin
  • 1 tablespoon red chili powder
  • 1/3 teaspoon turmeric
  • 1 tablespoon cumin coriander powder
  • 1 tablespoon kasoori methi
  • Chopped coriander
  • 2 glass water
  • Salt
  • 2 tablespoon oil
  • For paste:
  • 2 tomatoes
  • 2 dry red chili
  • 6 to 7 garlic cloves
  • ½ inch ginger
  • 7 to 8 cashew


We start with making paste for gravy. Heat a kadai on a medium flame.  Add 1 tablespoon oil. Once oil heated add Chopped tomatoes, red chilies, garlic, ginger and cashew. Mix well. Cook till tomatoes mushy. Add some water for cooking. Keep lid on a kadai. Allow to cook for 2 minutes on a slow flame.  Once cook switch off the flame. Now allow to cool.

Once it cool, grind it in a mixture grinder. Make a fine paste.

Now heat a kadai for making egg labbabadar.  Add oil. Once oil heated add, cumin. Once cumin splutter add ginger garlic paste. Sauté well.  Then, add Chopped onions. Cook the onions till change the color. Now add red chili powder, cumin coriander powder and turmeric. Mix well.

Once onion leaves the oil, add tomato paste into it. Keep stirring it. Cook it on a low flame.

Add Kasuri methi, salt and chopped coriander.  Mix well.  Now add water.

Keep the gravy in a medium consistency. Allow to boil for at least 5 minutes.  After then, add boiled eggs into the gravy.  Keep it on the gas for another 2 minutes, switch off the gas.  Garnish with chopped coriander.

Serve hot with plain rice and salad.


Thank you.

Have a wonderful day.

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