Clean, trim and wash spinach in plenty of running water. Blanch in boiling hot water for two to three minutes and refresh in cold water. Squeeze out chop finely.
Remove stems, wash and finely chop green chillies. Peel, wash and finely chop garlic.
Mix the spinach, green chillies, garlic, cornstarch and salt to taste well. Divide into twelve equal portions.
Grate cottage cheese. Add salt to taste and mash well. Divide into twelve equal balls.
Take spinach portions, flatten it on your palm and stuff cottage cheese balls in it. Shape into a ball.
Heat sufficient oil in kadai and deep-fry balls in moderately hot oil or five minutes. Drain and keep aside.
To make tomato gravy peel, wash and grind ginger and garlic to fine paste. Remove stems, wash and finely chop green chillies.
Heat butter in a pan, add cloves, green cardamoms and bay leaf. When they crackle, add ginger-garlic paste and green chillies. Cook for two minutes.
Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring it to a boil, reduce heat and simmer for ten minutes. Add sugar or honey. Crush kasuri methi and add it to the gravy. Stir in fresh cream.
Serve koftas, halved and placed on a bed of tomato gravy. Do not boil koftas in the gravy as they may break.