Wash and finely chop methi leaves.Heat oil in a pan and saute the leaves for a while.

In the same pan add chopped onions, chopped garlic, chopped ginger, chopped green chillies and saute for a while. When the onions turn pinkish then add tomatoes. Once the tomatoes become mushy. Switch off the flame. Let it cool down. Then grind the mixture to a fine paste.

In the pan add some oil then cumin seeds, add bay leaves and some cloves, cinnamon stick and cardamom then put the paste saute for a while then add jeera powder, coriander powder, turmeric, red chilli powder, garam masala and salt. Saute for a while then add the methi leaves then add fresh peas into the gravy and add some water. cover and cook the gravy till the oil leaves from sides then add fresh cream into the gravy and garnish with coriander leaves.