1. Cut the paneer into small pieces and fry in little ghee to a pale gold colour. Drain and set aside.
2.Heat 2 tbsps. ghee and fry ground onion and garlic to a golden brown colour.
3.Put in all the spices with the exception of garam masala and fry slightly then put in tomatoes and cook till ghee separates.
4.Put in 1 cup water and cook till dry, then mash to a smooth paste with the help of a wooden spoon.
5.Put in 1 cup more of water, bring to a boil, reduce heat and put in paneer and eggs.
6.Simmer gently for 8-10 minutes.
7.Serve hot garnished with garam masala and coriander leaves.