Remove the spinach leaves from stems.rinse well and keep aside.
In a sauce pan add 2 cups water when it becomes boiing stage add 1/2tsp salt and when water started boiling well add green peas. Boil it for 2minutes.

Now add spinach leaves and blanch it for 2 minutes. Then remove the peas and spinach from hot water and keep in cold water to stop cooking process.

Squeeze the extra water and place both blanch veggies in a grinding jar. Add coriander leaves, green chillies, garlic and ginger. Grind all together very well to make a smooth paste.

Transfer this paste into mixing bowl add boiled and grated potatoes. Add bread crumbs and corn flour.

Add powder spices and salt.mix well.(If the mixture become sticky you can add little more corn flour or bread crumbs.)
Grease your palm with little oil and make egg size balls and give them shape of patties.

Place a cashew in the middle and prepared all kababs.
Take a pan add 2-3 tbsp oil and heat it on medium flame.place some kabab in the pan and cooked them on moderate heat till evenly brown on one side.

Flip them and cook from other side. Remove and serve hot with chutney and sauce