Boil the potatoes. In a bowl add chopped green chillies, salt, chopped garlic and corn flour and the rest of the spices. Add the potatoes to the mix. Add salt and mash well.
Divide the mixture and shape it into balls (kofta). Deep fry for five minutes in moderately hot oil.
Heat the ghee in a pan or wok. Add the garam masala, ginger paste and garlic. Cook for two minutes.
Add the spinach, red chilli powder, sugar, milk and a bit of salt. Bring it to a boil. Reduce heat and simmer for 10 minutes.
Serve koftas on top of the spinach sauce.