Put chopped spinach/palak in a non- stick pan and cook on medium flame.Once the spinach cools down, squeeze out the water from it. Take a deep bowl and put chena/grated paneer in it.Now add blanched spinach and all the spices (red chilli powder, garam masala, salt to taste).

Lastly add besan/ gram flour for binding the koftas.Take a generous portion of mixture and make small balls out of the mixture by rolling between your hands. Prepare rest of the balls in the same way.Heat oil in deep pan on medium high and drop the Palak paneer balls slowly into it, taking care not to overlap them.Now deep fry them on low heat till they are golden brown, turning occasionally.After 4-5 Minutes take them out over a paper towel or an absorbent paper.

To make curry grind chopped onion, chopped tomato, chopped garlic, chopped ginger, with little water into smooth paste.
Take a deep heavy pan and heat oil and butter. Once the oil becomes hot add cumin seed and sauté till it becomes light brown.Add onion tomato paste, mix it.

Add all the spices coriander powder, red chilli powder, turmeric powder, garam masala, salt to taste, fresh cream and mix it well.
Now add a glass of water, mix it well and bring it to boil

Once the gravy starts boiling add Kasuri methi, freshly chopped coriander leaves and fried palak paneer kofta one by one and cooked for another 2 minutes.If you are using spatula then use it very softly otherwise Koftas might get break.

Take out the Palak Paneer Kofta Curry in a serving bowl and garnish it with some fresh cream and chopped coriander leaves.Serve hot with roti, chapatti or naan.