• Begin by preparing all your vegetables properly, because texture is everything in this recipe. Finely chop the beans, carrot, and cauliflower so they cook evenly and blend smoothly into the mixture. If your spinach paste is not ready, blanch fresh spinach in boiling water for one minute, immediately transfer it to cold water, squeeze out all excess moisture, and grind it into a smooth paste.
• Place a heavy-bottomed pan over medium heat and add the butter. Once the butter melts, add the finely chopped garlic, grated ginger, and green chili. Allow them to sauté gently until aromatic but not browned. This step builds the base flavor of the kebab.
• Add the chopped beans, carrot, and cauliflower to the pan. Cook them slowly, stirring occasionally, until they soften and release their moisture. Do not rush this step. The vegetables must cook down slightly and lose excess water; otherwise, the kebabs will break later.
• Now add the chopped spinach along with the spinach paste and the mashed green peas. Continue cooking on medium heat, stirring continuously. The mixture will look moist at first, but keep cooking until it thickens and becomes dry enough to hold shape. This moisture reduction stage is critical. If the mixture is wet, the kebabs will absorb oil while frying.
• Once the mixture feels thick and no visible moisture remains, turn off the heat and transfer everything into a mixing bowl. Allow it to cool slightly before adding the remaining ingredients.
• Add the mashed boiled potato, crumbled paneer, crushed cashew, cashew powder, chopped coriander leaves, crushed kasoori methi, salt, garam masala, jeera powder, and coriander powder. Mix everything thoroughly with your hands until the mixture becomes smooth, cohesive, and firm. It should hold together when pressed.
• If the mixture feels too soft, you may let it rest for 10 minutes. Resting helps the binding ingredients settle and firm up naturally.
• Once cooled and firm, divide the mixture into equal portions and shape them into round, slightly flattened patties. Press them gently but firmly so there are no cracks on the edges.

Deep Frying (Main Method)

• Heat oil in a deep pan or kadai over medium heat. The oil should not be extremely hot. If it is too hot, the outside will brown quickly while the inside remains soft and fragile.
• To check the oil temperature, drop a tiny portion of the mixture into the oil. It should rise gradually to the surface without browning instantly.
• Carefully slide 2–3 kebabs into the oil at a time. Do not overcrowd the pan. Fry them on medium heat, turning occasionally, until they become evenly golden brown and develop a crisp outer crust. This should take about 3–4 minutes per batch.
• Remove the kebabs using a slotted spoon and place them on absorbent paper to drain excess oil.
• Deep frying gives the kebabs a uniform golden crust while keeping the inside soft and rich.

Shallow Frying (Optional Method)

• If you prefer a lighter version, heat 2–3 tablespoons of oil in a flat pan over medium heat. Place the kebabs in the pan without overcrowding and cook them slowly, flipping gently once the bottom side turns golden. Allow each side to cook completely before turning to prevent breaking.
• Shallow frying takes slightly longer and requires patience, but it produces a beautifully crisp surface with less oil absorption.

Air Frying (Optional Alternative)

• For a healthier version, brush the kebabs lightly with oil and air fry at 180°C for 12–15 minutes, flipping halfway through, until golden and slightly crisp.