Wash spinach and rinse it. Boil it in 1/2 cup of water. Once done. Strain it and squeeze it's water.Combine all ingredients of kofta except oil.
Mix all properly.
Make lemon size balls. Keep aside.
Heat oil in a Kadhai. Once oil heated slide koftas in it. Deep fry them until golden on medium flame. Fry all koftas. Keep them aside.
Method for gravy:
Take onion, ginger, garlic and cashews along with little water in a grinder and make a smooth paste.
In the same grinder, make tomato, beetroot & green chillies puree and keep it aside.
Heat the oil in a pan on medium heat and add bay leaf, cinnamon stick, black and green cardamom. Saute for a minute.
Then Add onion paste and cook till it becomes thick paste and no more smells raw.
Then mix in tomato puree and cook till it becomes thick paste and leave the sides of the Kadhai. Do stir in between and make sure that it is not sticking to the Kadhai.
Now mix in salt, turmeric powder, coriander powder and red chilli powder, cook for a minute.
Then add water to make gravy and simmer for 4-5 minutes.
Then add garam masala and kasoori methi, mix well. Lastly add cream and bring to a single boil and turn off the stove.
At the time of serving:
Place kofta in serving bowl. Pour gravy over koftas. Grate cheese.
Serve hot with mint nann & chilled lassi, papad & salad.
