In a large sauté pan, heat 1 tablespoon of the grapeseed oil over medium-high heat. Add the cumin and mustard seeds, and cook for one minute. Add the shallots and sauté while stirring for 2 minutes. Add the turmeric and cook covered, stirring often, about 4-5 minutes, until the shallots are golden and caramelized.
Add the spinach and the cilantro and cook, stirring, until the spinach is wilted, about 2 minutes. Add the water, the garlic-ginger paste, and the sea salt. Stir until well-combined. Add the potatoes, the peas, and the garam masala. Mix well until well-combined. Taste and adjust seasonings.
In a large skillet, heat the remaining tablespoon of grapeseed oil over medium-high heat. Roll out cakes using your hands and dredge in flour. Cook the cakes until a nice golden crust is formed on both sides, about 3 minutes per side. This should give you about 6 cakes. Bon appétit!