Blanch spinach. To do so, heat water, once it comes to a boil, add cleaned spinach leaves. Boil it uncovered for 3 minutes. Turn off the heat, drain the water and transfer spinach into a bowl of ice cold water. Drain all the water after a few minutes and squeeze the spinach to remove any excess water. Roughly chop the blanched spinach.

Heat 1 tablespoon oil in a pan, add the cumin seeds saute it for a minute. Add ginger-garlic and saute for 30 seconds. Add gram flour. Saute it for 2-3 minutes.

Add the blanched spinach, salt, and continue sauteing for a couple of more minutes, until the raw aroma of gram flour goes away.

Once done, remove it on a plate and keep it aside to cool down. Once it is cools, divide into about 10 golf ball sized portions.

Take paneer in a bowl, add salt and a pinch of cardamom powder, Mix well. Form about 10 marble sized balls.

Take one of the spinach mixture ball, flatten it between palms, expand it from the sides using fingers, place the paneer ball in between, close the spinach mixture into a ball again, making sure none of the sides are open.

Roll the kofta into corn starch mixture, and then dust off excess corn starch from the kofta.

Heat oil for frying. When the oil is hot, gently put a kofta inside. fry it for a couple of minutes on all sides.

Once the koftas are ready. Keep it aside.

For gravy: Heat butter. Add the whole spices. Saute for a minute. Add ginger garlic paste, onion paste and saute for 5 minutes. Add tomato paste saute for 3 minutes. Add salt, turmeric powder, red chili powder, garam masala. Stir and let it cook for another about 7 minutes on medium heat.

Add honey, kasuri methi and mix well.Add fresh cream and let it simmer for 2 minutes.

To assemble, cut the kofta spheres into two, using a knife. Pour a couple of ladles of gravy in a deep bottomed plate, arrange the koftas with cut side up. Garnish with heavy cream and coriander leaves and enjoy.