In a large mixing bowl take the potato and paneer.

Mash them well.

Add green chilly, coriander, gram masala cashews and salt to taste.

Now add corn starch and mix well forming a soft dough.Corn starch helps to bind the mixture well.

Grease your hands and pinch out a small lemon sized ball from the potato mixture.

Place 2 golden raisins as stuffing and bring the sides together to close the ball.

Shape into round balls

Similarly make all koftas.

Deep fry on medium hot oil.

Stir occasionally, making sure the koftas are cooked uniformly.

Fry until the kofta turn golden brown and crisp.

Drain off the koftas and keep aside.

At first we will blanch the Spinach.

Add 3 cups if water to a pot and let it come to a rolling boil. Add the spinach leaves and let boil for 2 minutes.

Immediately transfer to ice cold water.

This will stop the cooking process.

Add a green chilly and transfer to a blender to puree the spinach.

Heat ghee in a kadhai and add cumin seeds.

When cumin seeds starts to crackle add bay leaf, ginger, garlic and onion paste. Cook until it gets pinkish-brown in color.

Add salt, garam masala, coriander powder. Stir till well mixed.

Now add tomato puree and stir fry over medium heat. Add the cashew paste and cook till oil separates.

Finally add the spinach purée , simmer and cook for 4-5 minutes .

Add the hot Spinach gravy to a serving dish , microwave the koftas for a minute.

Add the koftas to the gravy .

Serve garnished with whole red chillies .