Palak Kofta

Thoroughly wash the spinach, trim off any thick stems, and blanch the leaves in boiling water just until wilted.

Drain the spinach in a colander, squeeze out the excess moisture, and finely chop the leaves.

In a medium saucepan, heat the ghee or oil, then sauté the ginger, chili, and ground spices.

Add the paneer and toss for about a minute.

Fold in the spinach and salt, mixing everything thoroughly.

Transfer the mixture to a cutting board, dust in the gram flour (besan), and knead well to combine.

Shape the mixture into 1-inch (2.5 cm) balls, drop them into hot oil, and fry until light golden brown.