Soak chickpeas overnight. Wash well in the morning and grind to a fine paste without water. Keep aside
Grind peanut, garlic and coriander leaves... then add egg and grind again to a fine paste(do not add water).
Take a big bowl... add chickpea paste and peanut paste together along with all the other dry ingredients for the chickpea balls...mix well with hand.
Take small portion and flatten...then add 1 small cube of cheese..close and make balls (apply oil on palms to make smooth balls)..
Place on a baking dish lined with butter paper..bake at 180°c for 20 mins.(flip halfway). Keep aside
Heat oil in a pan. Add chopped garlic. Saute... then add all the dry masala and a little water. Cook the masala for 2 mins. Then add tomato puree and cook for another 2 mins... till the oil is released on sides.
Wash spinach, blanch and puree... add this puree to the masala and cook for another 2 mins... then add half cup water... bring to boil
Place all baked chickpea balls in the gravy and mix in the gravy.. cover the lid and cook for 10 mins.
Drizzle some cream and Serve hot with roti or rice
