In a pan add 1 tsp of oil, add jeera, bay leaf, cinnamon, clove, after it turns slightly brown...add sliced onion, garlic, melon, cashew, ginger and green chilli...Cook it on low flame for few mins

Once onion turn slightly pink, add tomatoes, 1/2 cup water, salt and cook for few mins on low flame.....once tomatoes are cooked add salt and all the spices..in this stage add only 1 teaspoon of chilli powder remaining add later and cover the lid and cook for few mins...once cooked just cool down the mixture completely

Boil 2 cups of water, add 1/2 teaspoon of sugar and salt, boil the water, add green peas and boil it for 3-4 mins and quickly transfer it to a bowl of cold water and strain it this will help to retain the nice green colour

Remove the bay leaf and grind the gravy mixture into fine paste..no need to strain it as cashew and melon makes it nice smooth paste

Now in a pan add ghee, 1/2 teaspoon of oil Kashmiri chilli powder, gravy and water to adjust the consistency...give it one boil, add sugar and mix well and lastly add kasuri methi and coriander leaves

Finally add boiled green peas...mix it nicely and boil it for 2-3 mins and serve with roti or rice