For kofta:- Wash and boil palak in open pan without water. It takes 5 minutes only to boil cool and squeeze out palak.

Mix in mixie without water. Add besan and bread slice to it. Add salt to it. It should be like soft dough

Make the spinach balls and keep. Combine the grated paneer and add garam masala and salt and mix well.

Flatten out the spinach ball place paneer ball inside and close it. Shape it back into a kofta roll it in the Mafia and keep.

Heat some oil and deep fry kofta balls them to golden brown. Remove and keep.

For gravy:- Heat oil in a kadhai add the khada masala add the ginger garlic and onion saute till the onions turn translucent.

Then add the tomatoes saute well till the tomatoes break down and you get a thick mixture.

Cool it and blend it a smooth paste remove and keep.

Again heat some oil add the paste and saute for a minutes then add powdered masala and salt.

And 2 cups of water mix bring it to a boil then simmer it till the raw smell disappears and the texture becomes like a thick gravy.

Then add the sugar, kasuri methi and fresh cream mix and remove.

To serve slice the kofta balls into a half take a shallow dish. Pour hot gravy in it.

Arrange the koftas pour some more hot gravy. Drizzle some fresh cream.