In a pan, boil some water and add spinach leaves.  cook it for 2 minutes. After 2 minutes, the leaves will be all shriveled up. This is called blanching the spinach. Remove from pan and add into cold water. Set aside.

Now in a pan, add 2 tbsp ghee, cumin seeds, chopped ginger and green chili and saute for 30 seconds.

Now add green peas (I kept frozen peas in warm water for 2-3 minutes before adding them to the pan), chopped capsicum and blanched spinach leaves.

Cook the mixture till there's no or very little moisture left in it. This will take 2-3 minutes.

Let the mixture cool down a bit meanwhile in a pan, add the crushed white part of the bread and dry roast till it becomes crispy. Homemade bread crumbs are ready

Then transfer it to a blender. Add mint and coriander leaves to it and grind to a paste.

Transfer the mixture to a bowl and add boiled and mashed potatoes, black salt, cumin powder, garam masala, amchur powder and salt.

Now add roasted besan and bread crumbs to the mixture. Mix everything together till it forms a nice dough.

Take a little dough the size of a lemon in your hand and form a round pattie. Press half cashew on it.

Now coat all kabab with bread crumbs.

Heat oil in a pan on medium heat. Once hot, place the patties on the pan. fry till golden brown from both sides.

Serve hot with coriander chutney and salad.