If you're an egg lover, this one’s a must-try!
Anda Lababdar (Poached Egg Curry) is a rich and creamy North Indian-style egg curry where whole eggs are gently cooked in a spiced tomato-onion gravy and finished with a touch of cream. It brings that restaurant-style indulgence straight to your home kitchen, with minimal effort.
Most Lababdar-style gravies use cashew paste to make the curry thick and creamy. But since my daughter is allergic to cashews, I used...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak almonds and melon seeds in hot water for 15–20 minutes.
Peel the almonds and blend them with the melon seeds and warm milk until smooth. Set aside.
Heat oil in a wide pan. Add bay leaf, cinnamon stick, cloves, cardamoms, and cumin seeds. Let them sizzle for a few seconds.
Add the chopped onions and cook on medium heat, stirring occasionally, until the moisture evaporates and the onions turn soft and translucent.
Add chopped ginger and garlic and cook for 1–2 minutes until the raw smell disappears.
Add turmeric, red chilli powder, coriander powder, cumin powder, and salt. Mix well and cook for a minute.
Add the tomato puree and slit green chillies. Pour in a little water and cook until the gravy thickens and the oil starts to separate.
Add the prepared almond-melon seed paste. Cook for 3–4 minutes, stirring continuously so it doesn’t stick to the bottom. Add a splash of water if needed.
Add 1 to 1.5 cups of water to adjust the consistency of the gravy, as required.
Mix in the cream and crushed kasuri methi. Cover and simmer for 5 minutes.
Crack each egg into a small bowl and gently slide it into the simmering gravy, spacing them out evenly.
Sprinkle a little salt, red chilli flakes, and garam masala over the eggs.
Cover the pan and cook on low heat for 10–12 minutes, or until the eggs are set.
Garnish with fresh coriander.
Serve hot with butter naan, plain roti, flaky paratha, or rice for a comforting meal.
You can use cashews instead of almonds and melon seeds.
Drizzle a little ghee on top before serving for extra flavour.
Add a pinch of sugar if your tomatoes are too tangy.
Can I use cashews instead of almonds and melon seeds?
Yes, cashews can be used as a substitute for almonds and melon seeds to create a creamy paste.
Can I skip the cream in the recipe?
Yes, the cream can be skipped if you prefer a lighter gravy.
How do I adjust the tanginess of the gravy?
If the tomatoes are too tangy, you can add a pinch of sugar to balance the flavors.
Can I make this dish spicier?
Yes, you can increase the quantity of green chillies or add more red chilli flakes for extra heat.
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