First we will make the koftas. Separate the spinach leaves and wash nicely in lots of water.
Heat oil in a pan. Add onion, ginger and garlic. Saute for 2 minutes. Add the washed spinach. Cover and cook for 2-3 minutes. Cool and grind to make a puree.
In a bowl add spinach puree, paneer, potatoes, gram flour, bread crumbs, cornflour, salt, garam masala and pista. Mix to make a dough. If it's too sticky add some more cornflour.
Make small lemon sized balls and roll them in cornflour.
Heat oil in a kafai. Deep fry 3-4 koftas at a time on medium heat. When golden brown remove on an absorbent paper. Keep aside.
For the gravy. Heat 3 tbsp oil in a kadai. Add cumin, green cardamom, black cardamom, cinnamon, cloves and cumin. Saute for 1 minute. Add the onions. Cook on medium heat.
Once onions turn translucent add the ginger garlic paste. Saute for 2 minutes now add the crushed cashew. Cook till Onions turn golden brown.
Now add the tomatoes and cook until oil is released. Add the salt, coriander powder, red degi mirch, subzi masala, turmeric and garam masala. Cook for a minute.
Now add the gram flour and cook for 2 minutes. Cool and remove the bay leaf, cinnamon and black Elaichi. Grind the masala to a smooth paste using 3-4 tbsp of water.
Now heat one tbsp of ghee in a kadai add the kasoori methi. After 20 seconds add the paste. Cook for 1 minute.
Remove from heat. Add the cream or malai. Put back on low heat. Add hot water. Bring to a boil.
At the time of serving add the koftas and green coriander.mix gently and heat on low flame. Serve hot with chapati or rice.
