For the koftas:
Heat 1-teaspoon oil in a kadai/pan over medium flame. Add 4 tablespoons gram flour and roast it over low flame till it turns light golden in colour. Transfer it to a bowl and let it cool at room temperature.

Heat 1 teaspoon oil in the same kadai/pan over medium flame. Add 2 cups finely chopped spinach.Cook until almost all the moisture is evaporated from spinach.Mix this with the gram flour and a pinch of salt and make a dough.

In another bowl,Mix grated/crumbled paneer, 1 finely chopped green chilli, 1/4 teaspoon cumin seeds, a pinch of cardamom powder and salt.

Divide both the mixtures in equal no. of balls and stuff the paneer ball inside the spianch ball.Shallow fry the balls (u can even cook these balls in appe pan with little oil).

For the gravy:
Heat 1 tablespoon oil in a pan (kadai) over medium flame. Add cumin seeds; when they start to turn golden brown, add finely chopped onion and sauté until it turns light pink in colour. Add cashew nuts, finely chopped ginger, finely chopped garlic and sauté for a minute.Further add chopped tomatoes and salt and cook.

Let it cool and grind to a fine paste.

In the pan add this prepared paste, cumin-coriander powder and red chilli powder and a little kasoori methi.

Add 1½ cups of water (more or less to adjust the consistency of the gravy).cook well and serve with koftas cut half.