In a bowl, take the grated paneer, salt, cornstarch, and boiled potato and combine them well. Make it into a dough and set aside.

Next, in a bowl, take the blended Toor dal and add salt, a bit of Hing, and a bit of ginger (optional) to it.

Mix all of it well.

Now, take a kadhai, and heat some oil until it starts to smoke. Put the dal mixture and start to stir. Add a bit of turmeric powder to make it vibrant yellow. This is for the yolk.

Continue stirring until the rawness is gone. Do not harden the mixture.

Next, take the dal mix out of the kadhai and start to make the eggs.

Grease your hands well before starting the process. Make small balls of yolk using the dal mix and keep aside.

Take the paneer mix spread it out on your palm, put in the yolk, and close it up. Shape it like an egg and it is good to go.

Now, after the eggs are prepared, fry them in hot oil. Make sure to not burn them. Fry it until golden brown and keep them aside.

In a kadhai, heat some vegetable oil and add the ginger, garlic, onion, and sauté them until they turn golden brown.

Now to that add the tomatoes and stir them until all the ingredients are soft and mushy.

Take them out, and blend them after they cool down.

Next, in the Kadhai, add some oil and heat it until it smokes lightly.

To that, add a bay leaf, cinnamon, and cumin. Sauté all the aromatics until you get a good fragrance. Do not overcook the spices.

To this spice mix, put in some chopped onions and fry it until translucent or golden brown.

Now add turmeric, coriander powder, chili powder, cumin powder, garam masala, and salt. Keep the heat low and combine them well.

Stir them until the aromas fill your nose from the spices and now add the paste that you had prepared before.

Cook all the ingredients until they are cooked and you see the oil separating.

Now add 1 cup of water and mix well, for the gravy.

Cook them for a few minutes, and check the salt.

To the already-cooking gravy, gently put in the prepared eggless eggs and cover the kadhai with a lid.

Let the dish simmer for around 2-3 minutes.

Stir it once more and add 1 tsp of kasuri methi and then the finely chopped coriander leaves.

Give them a final mix and your dish is ready.