For kofta: In a large pan or kadai heat 2 tsp oil and saute onion, garlic after that add spinach add cook 2 to 3 minute. Remove from heat and cool completely and blend to smooth paste.

Take a bowl paneer, mashed potato,besan, corn flour, chilli powder, salt, garam masala and spinach puree, combine well make a dough.

Take a small part of dough and prepare a round ball without any cracks.

After that roll them in corn flour and deep fry in hot oil, stir occasionally and fry till the kofta turn golden and crisp.

For gravy:
Firstly make tomato paste, grind tomato with cashew nuts and ginger garlic paste.

Heat in a pan over medium flame add 2 tablespoon oil and cumin seeds, bay leaf and cinnamon stick when they start to turn golden brown, add finely chopped onion and sauté until it turns light pink in color.

Add turmeric powder, coriander power and chilli powder, mix well.Now add tomato paste and cook for 10 min or until the oil release form paste.

Add chopped coriander and mix well. Now add 1 cup water or more how much you want to thick gravy.

Pour in a serving bowl garnish with cream and serve with naan and rice.