Heat oil in a pan and saute whole cumin and ajwain.
Add spinach and asafoetida powder.
Cook for few minutes and keep aside.
To prepare the stuffing:
Take roasted cashew nuts in a bowl and mix it with fresh coriander, roasted cumin powder and pomegranate powder.
Now in a separate bowl, mix the spinach mixture with the hung curd.
Divide this mixture into equal portions, put the filling in the center and roll them into the shape of a kebab.
Now shallow fry till they turn color and serve.
Key Ingredients: spinach, hung curd, cumin seeds, carom seeds, asafoetida, cashew nuts, coriander leaves, pomegranate, salt, olive oil