First of all add spinach leaves and peas to boiling water. Add salt to the water and turn off the heat. Leave spinach and peas in the water for 5 minutes then transfer it to cold water so that it retains the green colour. Now drain the water and squeeze it to remove all the extra water. Add it to a mixer grinder to make a paste out of it.

Heat oil in a pan and add cumin seeds to it. Now add ginger, garlic and green chilli paste to it and saute it for half a minute on medium heat. Now add chopped vegetables and cook it on high heat for 4 to 5 minutes. I have used a chopper to chop the vegetables very finely. Now add spinach paste to it along with salt and mix everything well. Cook it until all the water is evaporated.

Now add grated potato along with black salt, red chilli powder, coriander powder, cumin powder, amchur, kasuri methi, garam masala, mint and coriander leaves. Mix everything well and turn off the heat. Let it cool down a bit then add corn flour and bread crumbs to it and give it a good mix. Let it cool down completely at room temperature.

Now divide the mixture into 12 to 15 equal portions and shape it into kebabs. Now cover it with dry bread crumbs and put a piece of cashew nut on top and press it lightly. You can prepare the kebab in advance until this stage and store it in the refrigerator to use it later.

Now heat 2 - 3 tbsp oil in a pan and add a few kebabs according to the size of the pan. Cook it on high to medium heat until golden in colour from both sides. Prepare all the kebabs in the same way.

For minty chutney - Take a mixer jar and add to this mint leaves, green coriander leaves, garlic cloves and green chilli and crushed it then add black salt, roasted cumin powder, salt, Coriander cumin powder and crushed it in a thick paste.

Then add hung curd in a bowl and bit this curd for a while then add green paste and mix it very well.

Serve hara bhara kebab hot along with minty yoghurt chutney.