First up: Boil, Curdle the milk to avail the desired paneer out of it (not illustrated herein, as it’s been done umpteenth times before) & set aside until further use

Boil & shell the eggs & set aside for the time being... Wash, Clean & finely chop the spinach leaves & slightly blanch it with just the right amount of water to be absorbed in it, in the process

In a blender jar: Add in rest other ingredients to prepare the Green Masala Paste for the gravy...

The green gravy/paste/mixture, need surely be a smooth one ☝️ to be well incorporated into the rest other ingredients that’s already on the go

Heat up a frying pan over the medium-high flame: Add in the chopped onions, sauté until translucent, also add in the left over/saved 3G Paste & sauté until the raw smell goes off

Now, is the time to add in the green paste- that’d been well prepared earlier...Sauté, until nicely combined & well incorporated together with the other ingredients & also, it’s raw smell is gone

Add in now, one by one: Rest other dry spices & ground Masalas, check & balance the seasonings...Bash up the boiled eggs with a fork-spoon (need to be left a bit chunky though & not completely mashed up)

Mix the same now, with the half cooked green Masala gravy...Add in some splashes of water (if required, so as not to burn the same while it’s getting well sautéed), lower the flame at this point

Crumble the paneer with hands (keeping small/tiny bits of chunks remaining in it for sure & not completely grounding it)- Add in the same into the pan & give all a really good mix until nicely combined

At this point: Cover the pan with the lid, flame on the low-medium & a bit more splashes of water to it to get well cooked- Crush the Kasuri Methi in between your palms & mix well, a dollop of ghee too...

Transfer it to a serving platter- Garnish the way you feel like....Give your best shot to it & simply....Enjoy in this spiked Covid-19 era, 2021...