• Heat 2-3 cups of water in a pan over medium-high heat.
• Once the water comes to a boil, add sugar and stir until it dissolves. 
• Add spinach and green peas to the pan and cook for 2 minutes.
• Remove the pan from the heat and strain the spinach and peas in a fine-mesh strainer.
• Run them under cold water to stop the cooking process.
• Drain well.

Make The Green Paste

• Add the blanched spinach and peas to a blender, along with cilantro, chilies, ginger, and 1 tablespoon of water, and blend to make a smooth paste.
• Scrape the sides of the blender a few times while blending.
• Note - Do not add more water otherwise the kabab mixture will become pasty.

Make The Kabab Mixture

• Transfer the green paste to a medium mixing bowl. 
• Add potatoes, chickpea flour, cornstarch, breadcrumbs, salt, dry mango powder, and garam masala powder, and mix well.
• The kabab mixture should be easy to handle. It should neither be too thick nor too runny. If the mixture looks too thick, add a few tablespoons of water; if it looks too runny, add some breadcrumbs.
• Take a small lime size mixture and shape it to make a smooth ball. Gently press the ball and press a cashew half in the center.
• Note – Apply oil on your palms if the mixture is sticking while shaping.
• Shape all the kababs in the same manner.

Fry The Kabab

• Heat 3-4 cups of vegetable oil in a pan over medium-high heat.
• Once the oil is hot, reduce the heat to medium.
• Drop 5-6 kababs in the hot oil and fry until they turn golden brown, flipping a few times in between.
• Drain on a plate lined with kitchen tissues.
• Fry the remaining kabab in the same manner. Serve hot.