Mix together all the ingredients mentioned under koftas except oil really well.
The mixture should almost become smooth.
Form the mixture into small balls.stuff with boiled matar Make all koftas.
Heat oil deep fry kofyas should sides till golden brown.
start by adding onions, chilies, ginger, garlic and cashews along with a cup and a half of water to a pot.
Bring to a boil and then simmer for ten minutes till the onions are cooked.
Once cool, strain the water but don’t throw it away.
grind the mixture to a paste with a tablespoon or so of reserved water .In another pot, bring water to a boil and add the spinach.
Immediately switch off the flame, and cover the pot.
Let this sit for 2 minutes
The leaves will immediately get a bright green color.
Let them sit for half a minute, strain, and grind the spinach to a fine paste.
In a pan, heat oil and add onion paste and cook for 3-4 minutes.
Please note that we don’t want to brown the paste.
Add tomatoes puri and cook till the tomatoes almost start breaking down.
Stir in garam masala, salt, spinach paste and some of the reserved water.
Bring this to a boil and then let it simmer for 5 minutes.
You can add more water depending on how thick or thin you like your gravy
Add the kofta balls right towards the end and switch off the flame.
Serve hot with parathas or rice