Instructions for kofta preparation:
Heat oil in a wok. Add diced onion, slit green chilli, ginger-garlic paste and salt. Saute until onions become translucent.

Add roughly chopped spinach leaves.

Cover and cook for one minute. Mix well. Cover and cook for another ten minutes with stirring occasionally. Open the lid and saute until all the water evaporates. This is important so that the kofta mix doesn't become too soft. Turn off heat when all the water has evaporated. Allow to cool.

Blend the cooked spinach-onion mix to a fine puree. Transfer puree to a mixing bowl.

Add grated paneer & boiled potato, besan, broken cashew nut pieces and garam masala. Mix well.

Add fresh bread crumbs and mix well. The quantity of bread crumbs will vary depending upon moisture content in your spinach mix. Use accordingly. In case you need to add more than what is mentioned in my recipe, adjust the flavour by adding some salt and garam masala.

Knead well to form chapati dough like consistency.

Form ping-pong ball sized koftas. Roll them in dry corn flour/ rice flour to form an even coating upon frying (this step is optional).

Ensure that the corn flour coating is very thin. Dust off the excess corn flour because this will turn the frying oil cloudy.

In medium-high flame, heat oil for frying. Deep fry all the koftas.

Blot them on kitchen paper towel to remove any excess oil. Keep them aside & proceed to making the gravy.

Instructions for gravy preparation:
Heat oil in a wok and add bay leaf, cumin seeds, fennel seeds, cashew nuts & kasuri methi. Saute for a minute.

Add finely chopped onions, ginger- garlic paste and salt. Saute until onions turn translucent.

Add turmeric powder and kashmiri red chilli powder. Mix well and turn off heat. Allow to cool.