Begin by dry roasting coriander seeds, fennel seeds, black peppercorns, and cloves over low heat until aromatic.

In a blender, combine ginger, garlic, and green chilies, blending them into a smooth paste.

Blanch fresh spinach and green peas in hot water for about 2 minutes, drain and squeeze out excess moisture.

In a skillet, sauté the ginger-garlic-chili paste in a splash of oil, then add garam masala and a tablespoon of water, cooking until fragrant.

In a large bowl, mix together the boiled and mashed potatoes, paneer, ground greens, roasted spice mix, besan, amchur powder, and salt.

Form the mixture into flat, round patties, and press a whole cashew into the center of each kebab.

Choose cooking method: Pan fry until golden brown, bake at 375°F (190°C) for 20-25 minutes, or air fry at 350°F (180°C) for about 10 minutes.