Heat a pan, add chopped methi, salt, saute and put it aside.

Heat a pan, add butter/ghee, onion sliced, cook until golden brown. Then add garlic, ginger, green chilli, cashew and tomato, and cook for 2-3 minutes. Then add 1/2 cup water, cover and cook for 4-5 minutes.
Let it cool down and then grind into a paste.

Heat a pan, add 2 tsp ghee/butter, cumin seeds, bay leaf, cinnamon stick, green cardamom, then add gravy, coriander powder, red chilli powder, boiled green peas, and the sauted methi, 100 ml water, salt as per taste, cover and cook for 4-5 minutes.

Lower the flame and add the fresh cream, sprinkle the garam masala.

Ready to served hot methi, matar, paneer malai with nan, chapati, bhakri.