Trim the spinach leaves n blanch them in 8 cups of boiling water for 2 to 3 minis
Drain and refresh in cold water squeeze out excess water cool and chopped it finally

In another bowl mash paneer with salt n pinch cardamom powder divide it into 8 portions equal portions n roll it into balls

Hit 2 tbs oil in a non-stick shallow frypan add Cummins gréen chillis n garlic n sautte them add besan n sautte them continuously for 2 mini add turmeric powder and stir it

Add spinach n salt and saute continually until the mixer is dry n begins to leave the sides of the pan set aside to cool divide 8 equal portions

For makhni gravy
Puree tomatoes till smooth
Heat the oil in a nonstick pan add the cardamom n mace n saute for 1 mini or till fragrant add the garlic n sautte

Add tomato puree nsalt n mix well add red chili powder n cook them till the raw flavour of tomatoes disappears add butter n cook some more time

Take each spinach portions flatten it on your palm n place paneer ball in the center of spinach n make balls gether edges of spinechn shape into balls spreads cornflour n rolls every spinech balls hit oil in the Kadai gently fried stuff spinach balls deep fry on law flem for 2 or 3 minitill golden brown add fenugreek n honey into greavystir n cook for five mini more add cream n cook for 2 mini pour the makhni greavy into serving bowl all koftasplace on the greavy n quick serve immigetlly