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    Main Course
    North Indian
    Mughlai Cuisine
    Intermediate
    For 4 people

    Egg Lababdar: Mughlai-Style Eggs in Creamy Spiced Gravy


    Egg Lababdar is an indulgent Mughlai dish that features hard-boiled eggs smothered in a creamy, fragrant tomato and cashew gravy. Redolent of whole spices like cinnamon and cardamom, with a luscious texture from yoghurt and nut paste, it makes an impressive centrepiece for any special meal. This recipe yields reliably excellent results with straightforward techniques any intermediate cook can master.

    Ingredients

    • Eggs (hard-boiled)

      6

    • Oil (any neutral cooking oil)

      4 tbsp

    • Bay leaves

      2

    • Cinnamon stick

      1 small piece

    • Black cardamoms

      2

    • Cloves

      4

    • Onions (finely chopped)

      2 medium

    • Ginger paste

      1 tsp

    • Garlic paste

      1 tsp

    • Tomatoes (pureed)

      4 medium

    • Salt

      to taste

    • Sugar

      1 tsp

    • Sunrise Jeera Powder

      1 tsp

    • Sunrise Dhania Powder

      1 tsp

    • Sunrise Haldi Powder

      1/4 tsp

    • Sunrise Lal Mirch Powder

      1 tsp

    • Yoghurt (beaten until smooth)

      1/2 cup

    • Cashew nuts (soaked and ground to paste)

      20

    • Sunrise Kasuri Methi

      1 tsp

    • Water

      1/2 to 1 cup

    • Green chillies (slit lengthwise)

      4

    • Coriander leaves (finely chopped)

      handful

    • Sunrise Kali Mirch Powder

      1/2 tsp

    • Cheese (any melting variety, grated)

      50 g

    Sunrise tip: For the smoothest gravy, grind the soaked cashews with a little water until you have a fine paste with no chunks remaining. This is key to Lababdar's signature texture.

     

    Steps

    Step 1: Prepare the eggs

    Time: 10 minutes

    Crack the eggs into individual small bowls, taking care not to break the yolk. Once all the bowls are prepared, set them aside for later use.

     

    Step 2: Fry the whole spices

    Time: 3 minutes

    Heat the oil in a large pan over medium heat. Add the bay leaves, cinnamon stick, black cardamoms, and cloves. Fry for 1-2 minutes until fragrant.

     

    Step 3: Cook the onion mixture

    Time: 8 minutes

    Add the chopped onions to the pan and sauté until golden brown, about 5-6 minutes. Mix in the ginger and garlic pastes and cook for another 1-2 minutes until the raw smell disappears.

     

    Step 4: Add tomatoes and spices

    Time: 10 minutes

    Stir the pureed tomatoes into the pan. Cook, stirring frequently, for 8-10 minutes until the oil begins to separate from the mixture. Add salt, sugar, Sunrise Jeera Powder, Sunrise Dhania Powder, Sunrise Haldi Powder, and Sunrise Lal Mirch powder. Mix well and cook for 1-2 minutes more.

     

    Step 5: Mix in yoghurt and nut paste

    Time: 5 minutes

    Lower the heat to medium-low. Add the beaten yoghurt gradually, stirring constantly to prevent curdling. Mix in the cashew nut paste until well combined. Cook for 2-3 minutes, stirring often.

     

    Step 6: Finish the gravy

    Time: 3 minutes

    Crush the Sunrise Kasuri Methi between your palms and sprinkle into the pan. Stir in 1/2 to 1 cup water to achieve a thick but pourable gravy consistency. Remove and discard the whole spices. Mix in the slit green chillies.

     

    Step 7: Cook the eggs

    Time: 6 minutes

    Make smll wells in the gravy and gently pour the eggs prepared into bowls earlier directly into the holes, taking care not to break the yolks. Sprinkle the chopped coriander leaves over the top. Season the eggs with a little salt and Sunrise Kali Mirch Powder. Cover and let cook undisturbed over low heat for 5-6 minutes, until the eggs are done to your liking.

     

    Step 8: Garnish and serve

    Uncover the pan. Grate cheese over the eggs if desired. Serve hot in individual bowls with rice or Indian flatbreads.

     

    Goes Best With

    • Side Dish: Jeera rice, roti, naan