In a mixing bowl, take 1 cup of palak (200 grams, leaves only, finely chopped), 1 cup of paneer (200 grams, grated), ½ cup of besan, ½ tsp of turmeric powder, 1 tsp of red chili powder, 1 tsp of garam masala powder, salt to taste, and 1 cup of onion (1 large size, finely chopped). Mix them nicely to make a soft dough. (Pro tip: Do not add water).

Now, heat an adequate amount of cooking oil in a kadai on a medium flame. While the oil heats up, make the paneer balls.

Fry them on a low to medium flame stirring occasionally. Remove them when dark brown on a plate. (Pro tip: The color of the kofta will be slightly dark brown due to the palak in it).

Now, in an iron tawa, heat 1 tbsp of cooking oil, 20 cloves of garlic (deskinned, whole), 1 piece of ginger (3-inch size, peeled, diced roughly), 3 pieces of green chilies (broken in half), and 3 tbsp of coconut (dry, small pieces). Fry them for a minute on a medium to high flame and, when they start changing color, add 1 cup of onion (diced roughly). Fry them until they turn soft and slightly golden brown. Transfer them on a plate. (Pro tip: Frying these ingredients on an iron pan gives it a unique rustic and earthy taste, but it is not mandatory).

Now, add 1 cup of tomatoes (1 large piece, diced roughly) in the same tawa and fry for two minutes or so, until they turn soft and the exterior layer burns slightly. Remove and keep them with the fried onions. (Pro tip: Do not add oil to fry tomatoes. It gives a smoky flavor).

When cool, transfer the fried ingredients to a mixer and make a smooth paste.

Now, heat 4 tbsp of cooking oil in a separate pan on a medium flame. When the oil heats up, put 1 piece of cinnamon (½ inch stick), 1 piece of black cardamom, and 1 tsp of cumin seeds. Fry them for a few seconds and then add ½ tsp of turmeric powder and 1 tsp of red chili powder and mix nicely. Add the masala paste now. Cook for a minute.

Now, add 1 tsp of coriander powder, ½ tsp of jeera powder, and 1 tsp of garam masala powder to it. Mix nicely. Cover the pan and let it cook for 8 to 10 minutes on a medium flame. Remove the lid and stir occasionally. (Pro tip: You may add ½ tsp of black pepper powder in it for additional spiciness).

In a separate pan, heat 2 cups of water in the meantime. Check the doneness of the masala and add the hot water and salt to taste. Mix well. Cover and let it cook for another 5 to 6 minutes on a medium flame.

Check the consistency and add more water or cook for a few minutes more as per your requirement. Add, half a cup of finely chopped coriander leaves to the gravy. Mix well.

Add the koftas to the gravy. Cover and let them cook for 1 to 2 minutes, not more as the kofta will start to fall apart. Switch off the flame when the koftas are just soft.

Your tasty and spicy homemade palak paneer kofta curry is ready to plate. Transfer them into a serving bowl and enjoy hot with rice or roti.