To make the koftas: First boil the raw spinach till it is tender. Then drain and squeeze out the water. Save some of the water for the gravy.

In a bowl, add the boiled spinach, the boiled potato, chopped onion, salt, hing/asafetida, and a pinch of garam masala. Mash them all together.

Add oil to a wok, and let it heat up. Meanwhile, make lime sized balls with the spinach mix. It will yield about 16 balls.

Once the oil is hot, turn down the heat, and then add the spinach balls. Fry till golden in colour.

Remove the cooked balls from the wok. Also remove some of the oil from the wok. Then add the onion-ginger-garlic paste, and sauté.

After a minute, add in the coriander powder, turmeric powder, and garam masala. Cook for 2-3 mins, till oil starts to leave the sides of the paste.

Now add the tomatoes. Add a little bit of oil if required. Cook the tomatoes for 3-4 mins.

Add the curd. Mix well. Let the gravy cook till the whey from the curd evaporates.

Finally, add the spinach water and the milk. Let is boil away for 1-2 mins.

Add sugar. Adjust the salt as per taste.

Once the gravy has come to a thickish consistency, add the koftas into the wok.

On medium heat, cover the wok, and let the gravy and koftas cook for 2 mins.

The dish is now ready to be served!