firstly, heat 2 tbsp oil. add 1 tsp cumin, 1 inch ginger, 2 chilli and 3 cloves garlic.

saute on medium flame until its rosated well.

add ½ capsicum, ½ cup peas, 10 beans and stir fry for 2 minutes. you can feel free to add any green vegetables.

also, add 3 cup palak and saute until the palak shrinks well. you can also blanch the palak and make puree. however, i recommend sauteing to reduce the water content in the kabab.

cool completely, and grind to a coarse paste. make sure to pulse and grind to avoid vegetables from releasing water. keep aside.

in a large bowl take 3 potato and ½ cup paneer. adding paneer is optional, however, it gives a nice flavour and softness to the kabab.

add ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp garam masala, ½ tsp chilli powder, ½ tsp turmeric, 1 tsp aamchur and ½ tsp salt.

add in prepared green vegetable paste. if it's too watery then you end up adding more breadcrumbs.

mix well making sure all the spices are well combined.

further add 2 tbsp bread crumbs, 1 tbsp corn flour and 2 tbsp coriander.

mix well forming a dough consistency.

with a greased hand make a small ball-sized tikki.

place cashew in the centre and press gently.

deep fry in hot oil keeping the flame on medium.

fry until the kabab turns golden brown and crispy.

drain off over the kitchen towel to remove excess oil.

finally enjoy hara bhara kabab with mayonnaise or tomato sauce.