FOR GRAVY: Take a wok and heat oil, now crackle cumin seeds and asafoetida.

Add ginger garlic paste and roast it well, now add onion paste and roast it well again.

Add all the spices and mix it all well and let it cook, now add spinach puree and add salt and mix it well.

Once the gravy is cooked add water as required and cover and cook for 10 minutes

FOR RASGULLA: Boil milk

Once the milk is completely boiled, add beeted curd and stir continusly.

When the milk is totally curledeld

Take a sieve and set wet cotton cloth on it, and transfer the curldeld milk and was it with cold water, so that the savour flour vanishes.

Hang it for 30 mins so that the extra water leaves.

After 30 mins transfer it to a plate, and with the help of your palm, soften it.

Once soften, add black pepper and beetroot colour and mix it well.

With the help of both the palms, make small soft balls.

Take a wok and heat water on full flame.

Add these balls in the boiled water, till the ball's size increases and it automatically comes up.

Take it out of the water and wash it with cold water and squeeze it with light hands

While serving, add these rasgullas in the gravy and serve it with your favorite bread (rumali roti, butter naan etc)