Ingredients:

• 500 g – Paneer (cream cheese)
• 1 tbsp – chopped Coriander leaves
• 1/4 tsp – Saffron (dissolved in 1 tsp – water)
• salt to taste
• oil
• 2 – Onions (sliced)
• 3 – Tomatoes (chopped) Grind to a paste:
• 1 1″ piece – Ginger
• 1 tsp – Poppy Seeds
• 1 tsp – Coriander seeds
• 10 – peppercorns
• 1/2 tsp – cumin seeds6 – red kashmiri chillies
• 4 eggs

Method:

1. Divide the paneer into two portions.
2. Mix one portion with the saffron to colour it.
3. Make small balls of the coloured paneer and cover with the remaining paneer to make an egg shape. Then deep fry the eggs and keep aside.
4. Heat some oil in a pan and fry the onions till dark brown.
5. Add the ground masala paste and fry for a few minutes more before adding the tomatoes.
6. Add 2 cups water and simmer for 15 mins.
7. Place the eggs carefully into the mixture and continue to simmer for 5 mins more. Add salt.
8. Remove from the fire, sprinkle with coriander leaves and serve immediately.