Pluck and rinse spinach well in a large pot of water, blanch palak into a hot water for 2 min.
Now Drain the water make sure that the water has completely drained and keep the spinach aside.
Boil potato & peas until just cooked, make sure the potatoes are firm not mushy.
Grind bread into grinder and make fine bread crumbs to coat kababs.
Now take pan and put some ginger- garlic paste, green chillies and saute for 5 min or until the raw smell is gone.
Put veggies and palak into a mixing jar and blend it coarsely.
Now take green mixture into a mixing bowl, add potato, paneer, coriander, corn flour, bread crumbs.
Take dry ingredients as- Coriander powder, red chilli powder, turmeric powder, garam masala, amchoor powder, salt as/ taste, mix it well.
Take small balls and make patties from it, cover it with bread crumbs, put cashews on the centre and deep fry/ shallow fry at medium flame.
You can shallow fry it on a pan pour some oil over it a flip it occasionally.
Serve it with parantha, chutney or tomato ketchup.
