firstly, in a pan heat 2 tbsp oil. add 1 inch ginger, 5 cloves garlic, and 1 onion.
saute until onions turn golden brown.
add 3 tomato and saute until tomato turns soft and mushy.
cool completely, and grind to a smooth paste. keep aside.
in a large kadai heat 2 tbsp oil. add 1 bay leaf, 1 inch cinnamon and 1 tsp cumin. saute until the spices turn aromatic.
now add ½ onion and saute until the onions turn golden brown.
keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt.
saute until the spices turn aromatic.
further add prepared onion tomato paste and cook well.
cook until the oil separates from the base.
keeping the flame on low, add ½ cup curd and cook well.
keep cooking until the oil starts to release out.
add 1 cup water and mix well adjusting the consistency.
cover and boil for 5 minutes or until everything is well combined.
now add fried eggless egg kofta and dip in gravy.
cover and simmer for 2 minutes.
now add 1 tsp kasuri methi and 2 tbsp coriander. mix well.
finally, enjoy veg egg curry with roti or rice.