Take 6 tbsp of grated paneer, mix turmeric powder and salt. Mix nicely and make 6 small rounds like egg yolk.
Now in a big bowl take 1 cup of grated paneer, corn flour, some salt. Mix and knead it like dough. We have to knead it for almost 5-6 minutes till paneer becomes very smooth.
Divide it in six portions. Roll each ball to disc shape.Put small yellow ball (yolk) in the center. Cover with the part from all the sides. Roll it between palms and give it an egg shape as shown in the video.
Heat very little oil in pan and put the eggs in the pan to shallow fry them.
Drop little oil on the eggs too. Turn them couple of times and cook till they are golden brown from all the sides.
When eggs are done take them out in a plate and let them cool down. Once paneer eggs cool down cut them in two pieces.
In a medium hot pan heat oil. Add bay leaf, cinnamon stick, small cardamom and cumin seeds. Stir it well.
Now add degi mirch/ paprika powder. Stir and add fine chopped onions. Reduce the heat to medium low and cook onions for almost 10 minutes.
In between add salt and saute after every few minutes so onions don’t burn. When onion turns brown add ginger garlic paste and cook everything till raw smell of ginger garlic is gone and onions loose oil.
When you can see oil separating out from the onion, add haldi, coriander, red chilly and cumin powder. Mix all the spices well.
Add little water so that masala do not burn and mix it nicely. Cook onion and masala till it looses oil again.
Add water according to the consistency of the gravy you like. Increase the heat to medium and boil the gravy for 5-8 minutes.
After almost 8 minutes switch off the heat and add garam masala and dry mango powder.
In a serving dish place paneer eggs and pour hot gravy over them. Paneer egg curry is ready to serve. Serve it hot with hot steaming rice, soft rumali rotis, parathas or naan.