Boil 1/2 cup water in kadhai add spinach and cook on a medium flame for 2 minutes.
Remove from flame and drain, refresh with cold water.
Blend in mixer to a smooth puree. Keep aside.
Make paste of cashews, coconut, green chillies, ginger and garlic together in mixer.
Heat the ghee in kadhai add cashew paste and saute on a medium flame for 2 to 3 minutes.
Add spinach puree, wishked curd, sugar, salt and garam masala in it. Mix well and cook for 2 minutes on medium flame. Keep stirring constantly. Keep aside.
For koftas combine all ingredients except oil in a bowl and mix well.
Make small round balls.
Deep fry koftas till golden brown from all side and keep aside.
When serving reheat spinach sauce, put in plate and put koftas on it, garnish with grated paneer.
Creamy Spinach gravy with rich cashew and with flavour of coconuts. Paneer kofta is so soft just melt in mouth.
