Blanch the methi leaves & let it cool down. When it comes to the room temperature, squeeze lightly it's extra water, chop it and keep it aside. I have boiled the peas with some salt and kept them.

Next boil the onion & cashew nut and wait for one whistle. Remove them and separately. Now grind the onion into a fine paste. Now in a mixer, add the cashew and curd and grind them too. Keep them aside.

Now heat a pan. Add ghee to it. As the ghee gets hot, add jeera into it. Then add the bay leaves. Wait for few seconds then add ginger-garlic paste to it. Saute it for few seconds then add boiled onion paste to it. Then again saute it for a few seconds more and add roasted besan to it. Mix everything well then once again cook for few more seconds on a low flame.

Then add boiled cashew & curd paste to it. Saute it for a min. Then add milk/water to it. Now add salt, sugar & garam masala powder. Mix everything well. When it comes to a boil, add boiled peas to it. Mix it well, cover the Kadai and cook it for about 2 mins.

Then add blanched methi leaves into it. Mix everything well again. Then again cover it and cook it for about 3 mins more then open the lid and lastly add fresh cream to it. Cook it for about a minute and serve hot.

It goes well with naan or puri.