To make the gravy, heat oil in a deep non-stick pan. Add green cardamoms, cinnamon, black cardamom and cloves and sauté till fragrant. Add onion paste and sauté on low heat for 5 minutes.
Add khoya/mawa, mix welland sauté for 2-3 minutes. Add cashewnut-melon seed paste and salt and mix well.
Add 3 cups water, pepper powder, chilli paste, cardamom powder, stir well and bring to a boil. Add ghee and mix well.
Strain the gravy into another non-stick pan and grind the residue. Add the residue to the strained gravy and mix well.
5. To make palak kofta, mix together half the cottage cheese, spinach, potato, salt, chaat masala, cumin powder,garam masala powder and cornflour in a bowl and mash well. Divide the mixture into 12 equal portions and shape them into small balls or koftas.
Heat sufficient oil in a kadai. Deep-fry prepared koftas till golden brown. Drain on absorbent paper.
Heat the white gravy and pour on a serving bowl. Halve palak koftas and place on the gravy. Garnish with almonds and fresh coriander sprigs and serve hot.