For the koftas (dumplings):

1. Dip the bread slices in water for a few seconds. squeeze and keep aside.
2. In a large bowl, combine the bread slices along with paneer and mashed potatoes, corn flour and mix.
3. Add the salt, turmeric, red chili powder, and the chopped coriander and mix well.
4. Divide the mixture into 12-14 equal portions and shape them into lime sized balls and set aside.
5. Heat the paniyaram pan and add quarter tsp of oil in each cavity. Place the prepared kofta in the cavity and fry on a low flame till completely brown on all sides.
6. Once done remove from heat and drain the koftas on absorbent paper. Repeat the procedure for the remaining koftas.

For the gravy:

1. Combine the blanched spinach, onion, green chili and the soaked cashew nuts in a blender jar and blend till the mixture is smooth and keep aside.
2. Make a paste of the the ginger, garlic and capsicum in a mortar and pestle and set aside
3. Heat oil in a pan and add the ginger, garlic capsicum paste and fry for two min or till the raw smell goes.
4. Add the ground spinach paste and fry for 2min more. Stir in the tomato puree and fry for a min.
5. Stir in the turmeric, salt, cumin powder, coriander powder and one cup of water and cook for 3-4 min more.
6. Reduce the heat and stir in the milk and the garam masala. Allow the mixture to simmer for 4-5min till the mixture thickens. Take off the heat and set aside.
7. Heat ghee in another pan and add the cinnamon-clove powder and fry for a few secs. Remove from heat and add the tempering to the spinach gravy and mix well.
8. Just before serving, Place the koftas in the spinach gravy and gently heat the mixture.
9. Take off the heat and drizzle the milk powder mixture over the koftas and serve immediately.