Wash the spinach thoroughly, then finely chop it on a cutting board.

Combine the chopped spinach with salt in a large mixing bowl and rest for 5 minutes.

Squeeze the rested spinach firmly over the colander and reserve 1/2 cup of spinach water for the gravy.

Mix the squeezed spinach with 1 tablespoon onion and 1 tablespoon fresh coriander in the large mixing bowl.

Add chickpea flour, 1 teaspoon ground cumin, 1 teaspoon red chilly powder, 1 teaspoon ground turmeric, and carom seeds to form a thick kofta mixture.

Divide the spinach mixture into 10 to 12 small round koftas.

Heat 1 tablespoon neutral cooking oil in a skillet over medium heat, then pan-fry the koftas until lightly browned on all sides.

Heat the remaining 1 tablespoon neutral cooking oil in a saucepan and temper bay leaf, black peppercorns, cinnamon stick, cloves, and cumin seeds until fragrant.

Add the remaining chopped onion and green chili to the saucepan, then sauté until the onion is soft and golden.

Stir in ginger garlic paste and cook for 1 minute until its raw aroma fades.

Add the remaining ground turmeric, ground cumin, ground coriander, ground black pepper, and remaining red chilly powder, then stir for 30 seconds.

Pour in tomato purée and cook the masala for 5 minutes until it thickens and the oil begins to separate.

Lower the heat and stir in plain yogurt gradually to keep the gravy smooth.

Add the reserved spinach water and dried fenugreek leaves, then simmer the gravy for 5 minutes.

Gently add the browned koftas to the simmering gravy and cook for 5 minutes so they absorb the flavors.

Season the curry with salt to taste and garnish with the remaining fresh coriander before serving hot.