Boil the green peas in pressure cooker or cook them in microwave.

Pluck the methi leaves, measure 2 cups then wash very well.

sprinkle some salt over it and keep it aside for 10 minutes.

After 10 minutes squeeze out all the water from methi using your hand. This is the trick to get rid of the bitterness of the methi.

Chop the leaves finely. Keep it aside

Heat the oil in a pan on medium heat. Once hot add whole spices. Saute them for a minute.

Then saute ginger, garlic and green chilies for 40 seconds.

Mix in onions. Cook them till they are soft and translucent. Let it cool down a bit.

Once cooled add this to a blender along with cashew nuts.

Grind into a smooth paste.

Heat the oil in a pan on medium heat in the same pan. Once hot add cumin seeds and let them sizzle.

Then add prepared onion paste. Cook till all the moisture evaporates and it starts to leave the sides of the pan.

Add remaining salt and garam masala. Mix well and cook for a minute.

Add green peas and chopped methi leaves. Mix well and cook for 2 minutes

Add water and let it come to a boil.

Stir in the cream.

Let it simmer for 3-4 minutes and then turn off the stove.