Heat 1tbsp oil in a pan, add cumin seeds, ginger and chilli paste, then spinach and mint Puree. Stir continuously to let off the water evaporate.

Add salt, cumin powder, garam masala, coriander powder and mix well. After cooking for 2-3min, add cashew powder and besan to let off the mixture dry. Turn off the flame and let the mixture come to room temperature.

Stuffing- to smashed paneer- add salt, paper, garam masala, corn flour, mix well and knead together. Prepare small balls out of the stuffing.

Take a spoon full of spinach mixture, flatten it in your palms and stuff the paneer balls inside, and turn into a round ball. Lightly coat the balls.with. corn flour and keep the balls aside.

Heat oil in a pan to deep fry. Deep fry the balls prepared until golden brown. Then cut the balls into two halves.

Curry- add 1tbsp oil in a deep pan, add cumin seeds, after jeera splutter add chopped onions, tomato, garlic, ginger, red chillies, cashews, saute for a minute. Add salt, coriander powder, garam masala, red chilli powder and saute for a minute.

Add water(1cup), cover with a lid and let the veggies cook for 5-7 minutes. Turn off the flame, cool down and grind it into a thick paste.

Heat 1tbsp oil in a pan, add bay leaf, laung and elaichi. Then add the paste prepared, stir till a boil. Add salt, garam masala, Kasturi methi and cook at low flame for a minute.

Add fresh cream and water if required and mix well.

Turn off the flame, transfer the curry into a bowl, place the half cut kofta's, drizzle some fresh cream. Serve hot with your favourite type of Paratha or roti.