Green kofta curry (palak paneer koftas)

For koftas

Trim the spinach leaves and blanch them in boiling water for two to three minutes. Drain and refresh under cold water. Squeeze out excess water; puree the spinach leaves in a blender.

In a bowl, grate the paneer with a little salt and pepper (this should be enough for 8 to 10 balls).

In a pan heat oil. Add jeera, garlic, green chillies, and besan; sauté for a minute. Add turmeric powder, salt, spinach puree, and dry cashew powder. Stir continuously until the mixture dries and begins to leave the sides of the pan.

Let the spinach mixture cool; divide into 8 to 10 equal portions.

Take a portion of the spinach, flatten on your palm, and place a paneer ball in the centre. Gather the edges onto the ball (like we do while stuffing a parantha).

Spread cornflour on a plate. Roll the spinach balls on it and shake off the excess cornflour.

Heat oil in a heavy-bottomed kadai. Slide the koftas in gently and fry till golden brown (you can air-fry or use an appe pan also for the koftas).

For the gravy

Heat oil in a heavy-bottomed pan. Add jeera, mace, cloves, black cardamom, and green cardamom. Let them splutter. Add the ginger and garlic and sauté for a minute.

Add roughly chopped tomatoes, broken cashews, salt, dhania powder, kasuri methi, and deggi mirch powder. Add a cup of water, cover, and let it cook for 10-15 minutes on a low flame.

Finally add kasuri methi, butter, and honey (to give the gravy a glaze). Let it cook for 5 minutes.

Cool and grind it in a blender; a little water can be used while grinding. Strain the gravy through a strainer (do not skip this step) for a creamy/ makhmali gravy.

Warm the gravy, add cream. Check the seasoning.

Pour the gravy into the serving bowl; halve the koftas and place them in the gravy immediately.