Place the spinach in a bowl, add chopped onions, minced garlic, chopped green chilies, grated ginger, red chili powder, asafetida, baking powder and salt and mix.
Add gram flour to the spinach mixture and mix everything together
Heat 2 cups of oil in a frying pan on medium heat.
Take a little portion of the dough at a time and roll into small balls. Place the balls on the plate.
Now gently drop 7 to 8 balls in the hot oil and let them fry for 1 minute then with the spatula turn them around, and let the other side fry for 1 minute, then flip. Keep flipping so that the koftas are thoroughly cooked and become golden brown.
Remove the koftas from the pan and place on a paper towel to drain excess oil. Fry the koftas in batches similarly.
Directions for making the gravy
Use a food chopper or blender to mince the onions and garlic into a coarse mixture.
Heat oil in a frying pan, add minced onions and garlic and sauté them for 8-10 minutes.
Once the onions become light brown add coriander powder, red chili powder, turmeric powder and mix with the fried onion and fry for few seconds.
Add the tomato puree and yogurt. Mix well.
Let all the water dry up and oil come on top.
Now add 3 cups of water and salt, mix with onion masala, cover the pan and cook for 10 minutes.
Add grated ginger, chopped green chilies and garam masala in the gravy. Mix well and let it cook.
Once half of the water evaporated form the gravy add half a cup of milk and mix it well, stirring constantly for a minute.
Let the gravy cook for 8 to 10 minutes, while frequently stirring.
Add a little water and bring the gravy to a boil.
Finally, add fried spinach koftas in the gravy and mix, coat all the koftas with gravy and simmer for 2 minutes. Turn the heat off.
Add more water if necessary to get the desired consistency. Bring to a boil and turn the stove off.