Ingredients 

• 2 lbs spinach
• 1 lb (pack) extra firm tofu
• 1 egg
• 5 Tbsp fine wheat flour
• 2 Tbsp corn starch
• 6 medium cloves of garlic
• 1 tbsp minced ginger
• 4-5 bay leaves
• 1 tsp Garam Masala powder.
• 1/2 cup chopped onions
• 1 cup ground chicken 
• 2 tbsp soy sauce
• Cooking oil
• Salt

For wet spices 

• 1 tsp Turmeric Powder
• 1 tbsp Chilli Powder
• 1/2 tsp Cumin Seeds powder
• 1 tbsp black pepper powder

• Mix everything under wet spices in little bit of water and set aside. 
• Wilt spinach with 1/4 cup water and grind it to sauce. 
• Drain tofu and squeeze it in a muslin cloth to get rid of water. Mash tofu till it is consistent. Mix ground chicken , soy sauce, egg, corn starch and fine flour. Adjust the amount of flour or egg so that the mixture is of soft lump consistency. 
• Spoon the mixture in form of balls and deep fry in hot oil. Set aside on a kitchen paper towel. 
• Heat two tbsp of oil, add garlic, ginger and bay leaves. Wait for a 1/2 minute before adding onions. 
• When onions turn golden in colour, add the spices paste and continue to fry for 4-5 minutes. 
• At this time add the garam masala powder followed by spinach sauce. Add salt to taste. 
• Cover and cook for 5 minutes more.