Add tomatoes, cashew, almond, ginger and 1 cup water to a pressure cooker. Cover the lid and pressure cook on high for the first whistle. Then reduce the flame to low and cook for another 5-6 minutes.

Once cooked, allow the pressure to release naturally. Remove the lid and allow the mix to cool down completely.

Transfer to a mixer or food processor and grind into a smooth paste. Ensure there are no lumps. Set aside.

Add butter, blended gravy paste, Kashmiri red chilli powder, turmeric, coriander powder, no onion garlic ketchup and salt to a saucepan or kadai. Mix to combine and cook over a low flame for 10-15 minutes or until the gravy thickens to the desired consistency.

Add garam masala and crushed Kasuri methi. Mix to combine. Add cream and mix well, simmer for 2-3 minutes.

At this point, you can smoke the gravy if you like. Carefully heat a piece of lump coal using tongs till red hot. Place the coal in a steel bowl and place this bowl in the pan in a way that it doesn't submerge (watch video). Pour a teaspoon of oil on top and as soon as it starts smoking, cover the pan with a tight-fitting lid and let it smoke for 2 minutes. Remove the steel bowl with the coal.

Turn off the heat. Set aside and reheat before serving.

Blanch 400 grams of cleaned and washed spinach leaves and drain all the water. Use a sieve to ensure the water drains out as much as possible. Allow it to cool completely. Squeeze out the excess water using your hands. Ensure you squeeze out all of the remaining water.

Transfer this to the small jar (chutney jar) of a mixer grinder. Add 2 teaspoons of water and blend into a coarse paste. Set aside.

Heat oil in a Kadai. Add cumin seeds and let them splutter. Add green chillies and saute for 30 seconds.

Add blended spinach and sauté for 2-3 minutes. Add cardamom powder and salt and mix well

Add gram flour and corn flour and mix well. Cook for a minute. Turn off the heat and set it aside.

To make the paneer filling, combine grated paneer, salt, pepper, cardamom powder and fresh cream in a bowl. Mix well and set aside.

To make the koftas, divide the paneer mix into four and shape them into balls. Divide the spinach mix into four and set aside. Take one part of the spinach mixture and flatten it on your palm.

Place one paneer ball in the middle and enclose it with the spinach mix. Roll it between your palms to form a smooth round ball. Ensure there are no gaps or holes as this will cause it to break or make the oil seep in.

Remove from the oil and transfer to a tissue paper-lined plate. Cut each kofta in half and you'll see how they look like shaam savera.