Step 1

Boil water and then switch off the flame. Keep rinsed spinach in hot water for 2 minutes. Remove with a help of tongs and keep the leaves in cold water for 1 minute.

Step 2

Again remove the leaves from the cold water using tongs and place in a colander. Drain the water very well. Squeeze lightly if there is extra water.

Step 3

Finely chop the spinach and keep aside.

Step 4

Roast besan (gram flour) in a small pan till it becomes aromatic and changes its color. Don't over roast or darken the gram flour.

Step 5

Steam or boil the potatoes and peas in a pressure cooker or pan (pressure cooker details mentioned above in the step wise pics).

Step 6

Crush chopped ginger and green chillies in a mortar-pestle to a paste.

Step 7

In a bowl take the chopped spinach. Grate the boiled potatoes in the bowl. Add the peas and green-chili paste.

Step 8

Mash the kabab mixture with a potato masher or with a wooden spoon.

Step 9

Add all the dry spice powders, roasted gram flour and salt. Mix the kabab mixture very well.

Step 10

Shape into round patties. Press a cashew halve on each patty.

Step 11

Heat oil in a pan or skillet. Pan fry the kabab till crisp and golden turning over as needed. Once done then place them on kitchen paper towels.

Step 12

Serve hara bhara kabab hot with coriander chutney or mint chutney or tomato ketchup.