This recipe is not a usual palak paneer recipe but a twist to it in the form of koftas or fried dumplings that r dunked into a nuts and tomato based gravy. First we have to make koftas :
Making of spinach (palak) puree:
Spinach 400 grams with thin stems Blanch the spinach leaves by putting them in boiling water for 2-3 minutes.Take them out and put them in ice cold water to prevent further cooking and colour change.
Blend palak to make a puree and keep a side.

In a pan heat 2tbsp oil,
Now add 2tbsp butter,
add 1/2 tbsp cumin(zeera),
1 tbsp heaped crushed garlic,
1 tbsp heaped crushed ginger,
Sauté it.Now add 4tbsp chopped onion.Cook for 3-4 minutes,when it get pink colour,add 1 tsp coriander powder,1 tsp salt,1 tbsp red chilli flakes,1/2 tsp turmeric powder,1 green chilli chopped,1/2 cup yoghurt, 1/4 tsp black salt, now let it cook. After 5 minutes
Add palak purée, give it a mix
Now add 225 grams of paneer cubes (cottage cheese)

Let it simmer for couple of minutes, when all liquid get dry then add 2 tsp fresh cream,
Allow it to cool down completely.

In a deep pan, dry roast the 1 cup of gram flour.
Roast it till nice aroma n fragrance comes out.
Remove from heat and let it cool down completely.

Add slowly roasted gram flour into prepared palak paneer mixture.To form a soft dough,
Now make round shaped koftas (dumplings) as per ur favourite size.

Heat oil in karahi, and fry dumplings (koftas)
Don't over cook it
Just need to get a nice colour.
Keep aside.

Making of nuts and tomato based curry:
In a sauce pan add 1 glass water, 2 medium sized onions roughly chopped, cashews 1 tbsp, almonds 1 tbsp, melon seeds 1 tbsp.Boil down till it gets soft.
Remove from heat,
Allow it to little bit cool, Now blend it.

In a deep nonstick vok, heat 1 cup oil.Now add 1 tbsp ginger /garlic and green chilli paste, sauté.Now add 1 bay leaf,
1 stick of cinnamon,black pepper corns 6-8, & 2 green chillies,1tsp cumin(zeera),
2 green cardamoms,
2 black cardamoms,
6 button red chillies.Give it a little mix,

Now add blended onion mixture,cook for 5-7 minutes on medium low heat.
Now add 3 medium tomatoes (puréed), 1 tsp salt,2 tsp red chilli flakes,1/2 turmeric powder,1 tsp coriander powder.
Mix it and cover it.Cook till oil separates.

Boil 1 cup green peas with a sprinkle of salt,now transfer it into ice cold water for its beautiful colour.

Heat 1 tbsp butter in a nonstick pan and roast cashew and almonds to get it's nutty flavour in every bite.

In a serving dish pour prepared palak paneer kofta curry and garnish with nuts,fresh coriander leaves,and sprinkle of lemon juice.
Serve with naan and raita.
Enjoy a royal and fancy vege-dish.