Wash and roughly chop the spinach. Blanch in hot water or sauté in a little oil until it wilts. Drain and let it cool.

In a blender, grind the cooled spinach (with a little water if needed) into a smooth puree.

In a mixing bowl, combine the spinach puree, grated paneer, mashed potato, roasted besan, chopped cashews, ¼ tsp garam masala and salt. Mix well to form a dough-like mixture.

Divide the mixture and shape small round balls (koftas). Lightly coat them with corn flour or rice flour for a thin outer layer.

Heat 1–2 tbsp oil in a pan and shallow-fry the koftas until golden on all sides. Alternatively, bake them in a preheated oven at 180 °C for about 20–25 minutes (flipping halfway) for a healthier option.

For the gravy: heat oil in a pan. Add cumin seeds and bay leaf. Sauté for a few seconds.

Add chopped onion and fry until translucent. Then add ginger-garlic paste and sauté briefly until raw smell disappears.

Add tomato pulp, turmeric, red chilli powder and coriander powder. Cook until oil starts separating.

Stir in the cashew paste and water. Bring to a gentle boil, then simmer for 5–7 minutes until the gravy thickens slightly.

Gently add the prepared koftas into the gravy. Sprinkle kasuri methi. Cook on low flame for 2–3 minutes carefully, so koftas stay intact.

Turn off heat. Serve hot with chapati, roti, naan or steamed rice.