Egg Lababdar

Egg Lababdar

It is a really interesting story about how I came up with the Egg Lababdar recipe. One day I wanted to make some interesting Paneer recipes, so I started watching Youtube videos to get inspiration for making new recipes. When I was watching all videos, Paneer Lababdar recipes keep coming in the suggested video.

I watched many recipes for Paneer Lababdar. And as you guys know, Indian cuisine is the most versatile among all different culinary practices. Each person has their own version of the same recipe. So I watched many videos and came up with this recipe.

I was all set to make Paneer Lababdar. I opened the refrigerator and started looking for Paneer. But wait, I was out of Paneer and I don’t want to make Paneer from scratch. So I thought how about I replace Eggs with Paneer and change this amazing Paneer Lababdar to Egg Lababdar.

This delicious egg dish made with sautéed onions and tomato & cashew paste, cooked perfectly with turmeric, red chili powder, coriander powder, garam masala & dried fenugreek leaves and of course the star of the dish – boiled eggs.

To give a creamy texture a cup of fresh cream was added. And finished with coriander and grated boiled egg.

Egg Lababdar with Wine, Egg and Plant

Egg Lababdar

Course Main Course
Cuisine Indian
Keyword Egg
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4


  • 2 Medium Onion Finely Chopped
  • 5 Hard Boiled Eggs 4 (To cook) + 1 (Garnish)
  • 1/2 tsp Turmeric Powder
  • 1.5 tsp Kashmiri Red Chili Powder
  • 2 tsp Coriander-Cumin Powder
  • 2 Bay Leaf
  • 1 tsp Garam Masala
  • 1 tsp Kasuri Methi
  • 1 cup Heavy Cream
  • 1 tbsp Butter
  • 1 tbsp Oil
  • Salt To Taste

Tomato & Cashew Gravy

    – Coriander leaves, chopped- 1tbsp

    • 2 Tomatoes Cut in Large Chunks
    • 10-12 Cashew Nuts
    • 1 inch Ginger
    • 3-5 Garlic Cloves
    • 3 Green Cardamom
    • 3 Cloves


    Tomato Cashew Paste

    • Boil ample amount of water in Saucepan.
    • Add Tomatoes, Cashew Nuts, Ginger, Garlic Cloves, Green Cardamom & Cloves.
    • Boil it around 5-7 minutes.
    •  Strain it & allow to cool. 
    • Grind the mixture till smooth in a blender.

    For Gravy

    • Heat up a pan in a medium flame. Add Butter and Oil.
    • As soon as butter melts, add the bay leaves. 
    • Add the chopped onions. Fry it until onion turns brown in color.
    • Now add the blended tomato-cashew paste and sauté the masala till oil separates.
    • Add the turmeric powder, red chilli powder, coriander & cumin powder, Garam Masala.
    • Mix & add a cup of water. Cook it further for 5 minutes.
    • Add in the halved boiled eggs & give a stir gently to cover the eggs with gravy. 
    • Cover the lid and cook it for 4-5 minutes.
    • Add the Kasuri Methi, mix & cook for 2 mins.
    • Add the cream. Give it a good but gentle mix.
    • Take a boiled egg and grate the egg white on top of the curry. Add a generous amount.
    • Garnish it with Coriander.
    • Serve hot with Naan, Paratha, Roti or Rice.

    What Camera are you using to take the photographs?

    I am a beginner photographer and I use Canon EOS 1500D.

    What Camera lens shall I buy for basic food photography?

    According to me 50mm and 100mm lens are best for food photography. Currently, I am using Canon EF50MM F/1.8 STM Lens. If you have a higher budget then you may consider Canon EF50MM F/1.4 USM Prime Lens. If you don’t want to spend any money on the new lens then you may use a basic Canon 18-55 lens which usually comes with the camera.

    What Induction Cooktop did you use?

    I am currently owning a couple of induction cooktops, but to make this recipe I used Nuwave PIC 2 – Precision Induction Cooktop 2. Since it is not available at the moment you can consider Prestige PIC 27.0 Induction Cooktop as a good alternative.

    Where do I get the plates you used in the photographs?

    The plate is shown in the picture I bought from Ikea. But you can find the closest deep plate on Amazon.

    If you want other Egg recipes. Check them out here.