First blanch the spinach in a boiling water.
When the spinach is boiled strain it and transfer to a ice cold water for couple of minutes. Now take it out and make a fine paste.
Meanwhile boil channa dal along with ginger and garlic, green chillies, cloves and cinnamon. Cook until the dal is 90 precent boil. Once boil strain it out and make a fine paste in a blender.
Pass out the channa dal paste through a fine sieve.
Now in a pan add ghee, channa dal paste and spinach paste and cook for 5-10 minutes. Now add salt according to taste, black pepper and nutmeg powder, roasted besan and mix well.
Transfer this mixture in a plate and cool down the mixture by placing it in refrigerator for about 15 minutes.
In a bowl make a stuffing mixture by combining grated paneer, chopped ginger, pinch of salt and chopped dry fruits. Mix it properly.
Now take out the spinach and dal mixture out from the refrigerators. Take little mixture on your palm and flattern it, add little stuffing in between and make a round Patty.
In a non stick pan add 2 tablespoon of ghee and shallow fry the kebab from both the sides.
Serve hot with mint chutney.
