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

How to Make Egg and Paneer Curry

• Divide the paneer into two portions.
• Mix one portion with the saffron to colour it.
• 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.
• Heat some oil in a pan and fry the onions till dark brown.
• Add the ground masala paste and fry for a few minutes more before adding the tomatoes.
• Add 2 cups water and simmer for 15 mins.
• Place the eggs carefully into the mixture and continue to simmer for 5 mins more. Add salt.
• Remove from the fire, sprinkle with coriander leaves and serve immediately.