To make the Koftas: Combine grated paneer, ground cardamom and salt in a small bowl. Divide the mixture into 8~10 pieces and roll into balls.

Blanch the spinach leaves in boiling water for 2~3 minutes. Drain and put them in cold water. Squeeze out the excess water and chop finely. I took the shortcut and used 2 cups of thawed frozen chopped spinach.

Heat 1tbsp oil in a nonstick pan, add the cumin seeds, garlic and green chilies and cook for a minute. Add the chickpea flour and cook for 1~2 minutes. Add turmeric and the chopped spinach and cook till the mixture is dry and starts to leave the pan, stirring continuously. Season with salt. Let the mixture cool.

When cool enough to handle, divide the spinach mixture into 8~10 portions. Take a spinach mixture and flatten it the palm, place a paneer ball in the center and cover it completely with the spinach mixture.

Place the cornflour in a plate. Roll the spinach balls in cornflour and deep fry on medium flame until golden brown. Remove onto a paper towel lined plate.

Make the Makhani gravy: Heat 2tbsp oil in a pan, add cardamom pods, mace and garlic. Cook till the garlic is fragrant, about 30 seconds. Next add the tomato puree, red chili powder, salt and cook covered till the mixture thickens and oil starts to come out around the edges, about 15~20 minutes.

Add the kasoori methi and honey. Cook for 5 more minutes. Finally add the cream and cook till heated through, about 2 minutes.

To serve: Halve the koftas and place in a serving plate. Top it with the makhani gravy and serve immediately!!