Wash and blanch 500 grams of spinach (palak) in boiling water for 2-3 minutes. Drain the water and let it cool. Squeeze out the excess water and finely chop the spinach.
In a mixing bowl, combine the chopped spinach, 200 grams of grated paneer, 1/4 cup of besan (gram flour), 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of cumin powder, and salt to taste. Mix well to form a dough-like consistency.
Divide the mixture into equal portions and shape them into round kofta balls.
Heat oil in a deep frying pan and deep-fry the koftas until they turn golden brown. Remove from oil and place them on a paper towel to absorb excess oil.
For the gravy, heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them crackle.
Add 1 finely chopped onion and sauté until golden brown. Add 1 tablespoon of ginger-garlic paste and cook for 2 minutes.
Add 2 cups of tomato puree, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and salt to taste. Cook until the oil separates from the gravy.
Add 1 cup of water and bring the gravy to a boil. Lower the heat and let it simmer for 5-7 minutes.
Gently place the koftas in the gravy and cook for another 2-3 minutes.
Garnish with fresh cream and chopped coriander leaves. Serve hot with roti, naan, or rice.