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In a bowl, combine the shredded spinach, ginger-garlic green chillies paste, carom seeds, gram flour, and salt to create the kofta mixture.
Shape the mixture into small balls or dumplings.
Heat oil in a pan and fry the koftas until they are golden brown. Once done, remove them from the pan and set aside.
For the gravy, blend together the curd, coriander seeds, red chilli powder, garam masala, turmeric powder, ginger-garlic green chillies paste, and some water until you achieve a smooth consistency.
In the same pan, heat mustard oil and add cumin seeds along with dried fenugreek leaves.
Add the chopped onions and sauté them until they turn golden brown.
Stir in the tomato purée and cook the mixture until the oil starts to separate.
Season with salt to taste, then pour in the prepared curd paste, mixing well to combine.
Let the gravy simmer for a few minutes before adding the fried koftas.
Cook for a few more minutes, allowing the koftas to absorb the flavors of the gravy.