Make a fine powder of cashews and almonds (you can use your preferred dry fruits like cashews, almonds, pistachios, walnuts, and raisins).

Now, heat 1 tablespoon of ghee in a pan, add cumin seeds, and let them splutter. Then, add the chopped garlic and sauté well. After that, add the finely chopped green chilies and sauté.

Then, add the spinach-mint paste and sauté until the excess moisture evaporates. Turn off the heat and transfer the paste to a plate to cool.

Now, add the roasted gram flour (chickpea flour) to the mixture, followed by the boiled and mashed potatoes. Add salt, dhanya-jeera powder, kasuri methi powder, and crushed dry fruits on top. Mix everything well.

Then, gently roll it in bread crumbs and set it aside.

Heat ghee in a pan over medium heat, place the coated mixture in it, and shallow fry until they're golden brown and crispy on both sides.

Palak (spinach) can also be blanched in boiling water and then immediately plunged into ice-cold water to stop the cooking process. After that, it can be drained and made into a paste.

The kabab mixture can also be shaped into balls, stuffed with crushed dry fruits, and then reshaped into desired forms to make 'stuffed emerald (Hara Bhara)Kababs'.