Chop the spinach finely, squeezing out excess moisture to prevent sogginess.
Mash the boiled potatoes until smooth, then add them to the chopped spinach along with green peas, chopped green chilies, and grated ginger.
Sprinkle garam masala, cumin, and salt into the mixture, then fold everything together until well combined.
Add bread crumbs gradually, kneading gently until the mixture becomes firm enough to shape without falling apart.
Divide the mixture into equal portions and shape each into a flat, round kabab using your hands.
Heat oil in a frying pan over medium heat until shimmering and hot, with a gentle sizzle when a small piece of mixture is added.
Carefully place the shaped kababs into the hot oil, cooking in batches to avoid overcrowding, until they turn golden brown and crispy on the outside, about 4-5 minutes per side.
Use a spatula to gently flip the kababs, ensuring even browning while listening to the satisfying sizzle and smell of spices filling the kitchen.
Once cooked, transfer the kababs to a paper towel-lined plate to drain excess oil and cool slightly.
Serve the kababs hot, with a side of chutney or yogurt, enjoying their crispy exterior and tender, flavorful interior.
