For the gravy:
First, soak the cashews and melon seeds in water for 10 minutes. Heat oil in a large skillet. Add cinnamon stick, bay leaf, cloves, black peppercorns, whole dried red chili, and cumin seeds, and sauté. Add chopped onions and cook until golden. Add chopped ginger, garlic, and green chilies, and mix well. Add chopped tomatoes and cook until soft.

Once the tomatoes are cooked, add the soaked cashews and melon seeds, and sauté. Let the mixture cool, then blend it into a smooth paste.

For the kofta:
Grate the paneer. Mix in all-purpose flour, turmeric, red chili powder, coriander powder, dried mango powder, chaat masala, and garam masala. Divide the paneer mixture into three parts. Leave one part plain. Mix spinach puree into the second part. Mix grated beet into the third part.

Now you have three colors of paneer. First, take the yellow (plain) paneer and shape it into small round balls. Next, flatten the red (beet) paneer, place the yellow ball inside, and seal it to form a red ball.

Then, flatten the green (spinach) paneer, place the red ball inside, and seal it to form a green ball. Repeat to make all the paneer balls.

Heat an appe (paniyaram) pan on the stove. Add a little oil and heat. Place the prepared paneer balls in the pan and cook on medium heat. Once one side is done, turn the koftas with a knife and cook the other side. When both sides are golden, remove and let them cool, then cut them in half.

While the koftas are cooling, prepare the gravy. Heat a skillet on the stove, add oil, and pour in the blended paste. Add red chili powder, coriander powder, turmeric, and salt, and sauté. In 5-7 minutes, your gravy will be ready. Add a little water and dried fenugreek leaves (kasuri methi), and let it simmer. When oil starts to separate, the gravy is done.

Now both the koftas and gravy are ready. To serve, place the cut koftas in the gravy and serve hot.

I served the paneer kofta curry with paratha. Let me know in the comments how you liked it!