Egg lababdar is a rich, creamy and indulgent Indian curry that tastes perfect when teamed up with spicy laccha parathas.
If you’re looking to try your hands at a curry that’s unique and flavorful, you’ve got to give this recipe a try.
Featuring eggs as the hero ingredient, the curry is actually a great protein-rich dish too! It is the perfect hearty meal that the entire family can enjoy on a lazy weekend.
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Ingredients For the Recipe
You’ll need two sets of ingredients to make the egg lababdar and parathas.
For the laccha paratha
- Butter (melted): 4 tbsp
- Garlic (minced): 1 tbsp
- Green chilies (minced): 1 tbsp
- Coriander leaves (finely chopped): 2 tbsp
- Chili flakes: 1 tbsp
- All purpose flour: ½ cup
- Whole wheat flour: ½ cup
- Salt: A pinch
- Baking powder: ½ tsp
- Water: As required
For the egg lababdar
- Onions (roughly chopped): 1 large
- Green chilies: 1-2
- Tomatoes (roughly chopped): 2 medium
- Cashews: 8-10
- Oil: 2 tbsp
- Dry red chilies: 1
- Cumin seeds: 1 tsp
- Green cardamom: 2
- Mace: 1-2 strands
- Star anise: ½
- Cloves: 2-3
- Bay leaf: 1
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp
- Coriander powder: 1 tsp
- Cumin powder: ½ tsp
- Garam masala powder: ½ tsp
- Salt: ½ -1 tsp
- Water: 1 cup
- Eggs: 4
- Black pepper powder: ½ tsp
- Coriander leaves (finely chopped): For garnish
How to Make the Egg Lababdar and Spicy Laccha Paratha
Got all the ingredients ready? Here’s what you’ll need to make the dish.
For the garlic butter, add the melted butter, garlic, green chilies, coriander leaves, and chili flakes. Mix well.
For the laccha paratha, add all ingredients into a mixing bowl.
Add water little by little and knead into a smooth dough.
Cover the dough with a wet cloth and let it rest for 30 minutes.
Next, divide the dough into equal portions and make them round.
Roll them thin. Apply the garlic butter evenly.
Fold the rolled dough to make strips and roll the strip from one end to the other end like a swiss roll.
Sprinkle flour and roll out the paratha.
Heat a tawa and cook the paratha. Cook each side for a minute or two or until you start seeing brown spots appearing on both sides.
Keep applying butter while cooking the paratha. Make as many parathas as you can with the prepared dough.
For the egg lababdar, start by making a paste of the onions and green chilies. Keep aside.
Next, make a paste of the tomatoes and cashews. Keep aside.
Heat oil in a pan. Add the whole spices and saute.
Add the onion paste and saute. Saute and cook for 2-3 minutes.
Next, add in the tomato paste. Saute and mix. Cook for 3-4 minutes.
Add the powdered spices next. Saute for 1-2 minutes.
Add water and let the curry simmer for 5-6 minutes.
Next, break the eggs into the curry while it is still simmering.
Cover the pan with a lid. Let the curry cook for 3-4 minutes or until the eggs are poached.
Garnish with chopped coriander leaves and serve hot with the prepared laccha paratha.
Frequently Asked Questions
Eggs are the hero ingredient in the curry, but you can also take things up a notch and add in some chopped or sliced veggies to make the curry more nutritious and healthy.
Sliced bell peppers, mushrooms and green peas are perfect, as their flavors work perfectly with this creamy and flavor-packed dish. 
If you have some leftover curry, you can store it for up to a day in the refrigerator. You can simply cover up the container that has the curry with a lid, or carefully transfer it to an airtight container.
The laccha parathas can also be refrigerated for later- just cover them up in some cling wrap before you pop them in the refrigerator.
I would recommend reheating the curry in the microwave, as too much moving around can cause the texture of the egg to get ruined.
Tips & Tricks to Make the Egg Lababdar and Spicy Laccha Paratha
Ready to try this insanely flavorful recipe? You might want to take note of these little tips and tricks too.
- To make the egg lababdar, I actually cracked the eggs inside the curry and poached them, but if you don’t prefer that, you can just prepare the curry base and add some hard boiled eggs into it towards the end.
- I used a lot of whole and powdered Indian spices for the curry, but if you don’t have them, you can just use a spoonful of garam masala powder or Indian curry powder instead.
- If you don’t have cashews but still want to bring a bit of creaminess to the curry, you can add some heavy cream or coconut cream into it.
- I used a mix of whole wheat and all purpose flour to make the parathas, but if you want to make it healthier, you can choose to use multigrain flour instead.
Serving Ideas & Suggestions
This creamy curry tastes perfect when teamed up with the crispy and spicy laccha parathas. You can also whip up a quick Indian salad to go with it if you want to go the extra mile.
If you don’t have the time to make the parathas, you can also pair this curry with some steamed rice.
Enjoyed this flavor-packed egg curry recipe? You might also want to check out some more such recipes featuring eggs.
📖 Recipe
Egg Lababdar with spicy laccha paratha
Ingredients
Ingredients for the laccha paratha
- 4 tbsps Butter, melted
- 1 tablespoon Garlic, minced
- 1 tablespoon Green chilies, minced
- 2 tbsps Coriander leaves, finely chopped
- 1 tablespoon Chili flakes
- ½ cup All purpose flour
- ½ cup Whole wheat flour
- 1 pinch Salt
- ½ teaspoon Baking powder
- Water, As required
Ingredients for the egg lababdar
- 1 large Onions, roughly chopped
- 1-2 Green chilies
- 2 medium Tomatoes, roughly chopped
- 8-10 Cashews
- 2 tbsps Oil
- 1 Dry red chilies
- 1 teaspoon Cumin seeds
- 2 Green cardamom
- 1-2 strands Mace
- ½ Star anise
- 2-3 Cloves
- 1 Bay leaf
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ½ teaspoon Garam masala powder
- ½ -1 teaspoon Salt
- 1 cup Water
- 4 Eggs
- ½ teaspoon Black pepper powder
- Coriander leaves, finely chopped for garnish
Instructions
- For the garlic butter, add the melted butter, garlic, green chilies, coriander leaves, and chili flakes. Mix well.
- For the laccha paratha, add all ingredients into a mixing bowl. Add water little by little and knead into a smooth dough.
- Cover the dough with a wet cloth and let it rest for 30 minutes.
- Next, divide the dough into equal portions and make them round.
- Roll them thin. Apply the garlic butter evenly.
- Fold the rolled dough to make strips and roll the strip from one end to the other end like a swiss roll.
- Sprinkle flour and roll out the paratha.
- Heat a tawa and cook the paratha. Cook each side for a minute or two or until you start seeing brown spots appearing on both sides. Keep applying butter while cooking the paratha. Make as many parathas as you can with the prepared dough.
- For the egg lababdar, start by making a paste of the onions and green chilies. Keep aside.
- Next, make a paste of the tomatoes and cashews. Keep aside.
- Heat oil in a pan. Add the whole spices and saute.
- Add the onion paste and saute. Saute and cook for 2-3 minutes.
- Next, add in the tomato paste. Saute and mix. Cook for 3-4 minutes.
- Add the powdered spices next. Saute for 1-2 minutes.
- Add water and let the curry simmer for 5-6 minutes.
- Next, break the eggs into the curry while it is still simmering.
- Cover the pan with a lid. Let the curry cook for 3-4 minutes or until the eggs are poached.
- Garnish with chopped coriander leaves and serve hot with the prepared laccha paratha.
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