Boil and peel potatoes.

Chop ginger, garlic, and green chilies. Set aside baby spinach and frozen peas - rinsed and drained.

Heat up a castiron skillet on low-medium flame, once hot, add oil followed by cumin seeds. Cook for 30 seconds.

Add ginger, garlic, and green chillies. Saute for a minute.

Add spinach and season with salt. It'll take a minute or two to wilt.

Now add the drained peas and cook for a minute.

This is what you should have.

Add chickpeas and cilantro to a blender. Also, add spinach-peas veggies that we sauteed above. Blend.

This is what you should have.

In a bowl, add grated potatoes followed by all the dry spices.

Add the blended veggies (peas spinach mix) and mix well.

Add arrowroot powder - cornstarch works if you don't have arrowroot. Mix well.

Now add panko crumbs and mix well. This will make your kebabs crispy and add texture. Mix well.

Using a 1/4 cup measuring cup, form your kebabs into small patties.

Heat up a castiron skillet on low-medium heat - I'm using a 12" skillet. Once hot, add oil. Now place all 10 patties on the skillet. Cook on one side for 6-7 minutes until crispy.

Flip and cook for another 6-7 minutes on one side on low-medium heat.