In a bowl, combine 2 tablespoons of cottage cheese, 1 cup of spinach, 1 cup of mashed boiled potato, 2 chopped green chilies, 1 teaspoon of salt, and 1 teaspoon of chopped ginger.
Mix the ingredients well and form small lemon-sized balls.
Roll the balls in corn flour and deep fry in vegetable oil until golden brown.
Heat 2 tablespoons of clarified butter and 1 tablespoon of olive oil in a cooking vessel.
Add 1 teaspoon of cumin seeds and let them pop.
Add the ground onion and fry for 4-5 minutes on medium heat, ensuring it doesn't burn.
Add 1 teaspoon of ginger-garlic paste and fry for another 2-3 minutes.
Add 1 teaspoon of chili powder, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of coriander powder. Combine well.
Add the pureed tomatoes and cook on low heat until the oil separates.
Add 1 big spinach paste, 2 tablespoons of cashew nut paste, 1 cup of water, and salt to taste. Cover and cook for 10-12 minutes on low heat, stirring occasionally.
Add 1/4 teaspoon of garam masala powder and mix well. Turn off the heat.
Place the koftas on a serving plate and pour the creamy gravy over them.
Garnish with 1 teaspoon of cream (optional) and serve with hot rotis or naan.