Wash and trim the spinach leaves and blanch in boiling water for 3-4 minutes. Drain and refresh under cold water. Cool and transfer in a bowl.

In an another bowl take grated paneer. Add a pinch of salt and cardamom powder. Mixwell and divide it into equal parts and roll into balls.

Heat 2 tbsp oil in a nonstick pan.add cumin seed,chopped half amount of garlic and green chilli and saute. Add gram flour and mix everything well. Saute 1-2 minutes. Add blanched spinach and a pinch of salt and stirring continuously. When the mixture begins to leaves the side of the pan remove from heat and set aside to cool down. Divide it into equal parts.

Take each spinach portion. Flatten it on your palm and place a paneer ball in the centre. Gather the edges and shape into a ball. Spread the cornflour in a plate and roll the stuffed spinach balls in it.

Heat sufficient oil in a kadai for deep fry. Fry all spinach balls gently on low heat for 1-2 minutes. Fry till golden brown. Drain on absorbent paper.

For the gravy heat oil in a pan. Add cumin seeds,bay leaf. When it splutter add remaining garlic and green chilli. Add onion,cashew
and tomatoes and Cook till onion gets translucent. Add all dry spices except garam masala powder.cook till oil separates the masala. Off the flame. When the masala cool down a bit.grind it into a smooth puree.

In the same pan add butter and oil. Heat and add prepared puree and salt to taste and mix well. Bring it to a boil. Add garam masala powder. Add honey and fenugreek leaves in the gravy and cook for 2 minute. Add fresh cream and mix well. Off the flame and cover the pan. Let it rest for 2 minutes.

Pour the makhni gravy into a serving bowl. Halves the koftas and place on the gravy and serve immediately with roti or naan.