For the koftas

1. Blanch the spinach leaves in water for two to three minutes. Drain and add cold water to retain the colour of the leaves.
2. Squeeze the excess water, cool and chop finely, transfer into a deep bowl.
3. In another bowl add the paneer and a pinch of cardamom powder.
4. Divide into eight equal portions and roll into balls.
5. Heat 2 tsp of oil in a non stick pan ,add the cumin seeds. Add gram flour and sauté for 2 minutes.
6. Add the spinach and salt sauté it by stirring continuously, until the mixture is dry and begins to leave the sides of the pan.
7. Add the turmeric and stir and let the mixture cool.
8. Divide this also in eight equal portion.
9. Take each portion of spinach, flatten it on your palm and place a panner ball in the centre.
10. Gather the edges and shape it into the ball. Roll these balls in cornstarch powder.
11. Heat oil in a kadhai.
12. Gently slide the stuffed spinach balls two at time and deep fry till golden brown.
13. Drain on absorbent paper.

For the gravy

1. Heat oil and butter in a pan and crackle the cumin seeds.
2. Add the onion paste and tomato paste to this.
3. Mix red Kashmiri chili powder, turmeric powder and coriander powder.
4. Cook till oil comes on the sides.
5. Pour the makhni gravy in a bowl.
6. Cut the koftas in halves and place them in the dish.
7. Sprinkle fresh green coriander and serve.