Clean and wash the spinach. Blanch the spinach in hot boiling water for just 3-4 minutes.Squeeze out the excess water from the spinach. Chop the spinach finely and set it aside.

Grate the paneer. Add CIBA EGG MASALA, CIBA CHATKARI CHAAT MASALA, cardamom powder and salt to the paneer. Mash the mixture well until it comes together into a ball.

Divide it into 7 balls.

Heat 1 tbsp oil in a pan. When hot, add the cumin seeds. Once they start to splutter, add the chopped garlic,chopped chillies and saute.

Add the chickpea flour and mix until the rawness of the flour is gone.

Add the chopped spinach. Add the turmeric powder and little salt (Be very careful while adding the salt as a little goes a long way while adding salt to spinach).  

Keep cooking until all the moisture from the spinach has gone.Once done, turn of the heat. Set the mixture aside to cool.

Once the spinach has cooled, make 7 equal portions of it. To make the koftas, take a portion of spinach and flatten it. Keep a paneer ball at the center of the spinach mixture. Gather the edges of the spinach mixture and shape it into a ball. Press firmly so that there isn't any air pockets between the two layers.Repeat the process with the other spinach portions and paneer balls.

Take some cornstarch in a plate. Roll the stuffed balls in it. Dust of the excess cornstarch by tossing it between both palms.

Heat oil for deep frying. When hot, gently slide the cornstarch coated balls in to the oil and cook them on medium heat. Fry until golden

Fry until golden. Drain it on a paper towel or any absorbent paper.Repeat the process with all the balls.

GRAVY -

Heat 1 tbsp oil in a thick bottomed pan. When hot, add the cinnamon, cardamom and bayleaf.

Add the chopped garlic, saute until the rawness goes away.

Add the pureed tomatoes. Mix well. Cook on medium heat.

Add salt, butter, garam masala, cardamom powder,CIBA HEENG, CIBA CORIANDER POWDER and CIBA KASHMIRI LAL MIRCH POWDER chilli powder.Cook until the tomato puree is well cooked.

Heat the kasoori methi on tawa.

Rub it in between the palms and crush it. Add this to the tomato gravy.

Once the tomato gravy is well cooked, add honey to the mixture and mix well.Lastly add the cream and cook for a couple of minutes and turn of the heat.

Cut each of these koftas into two equal halves.

Pour the gravy in a bowl. Place the halved koftas on the gravy. Drizzle some cream and serve immediately with rice or flat bread of choice.