Set a kadhai on high heat, add ghee to it & let it melt.
Once the ghee gets heated add cumin, cinnamon, bay leaf, green cardamon & onions, stir and cook on medium high flame until the onions turn golden brown in colour.
Further add ginger garlic paste & green chillies, stir and cook for 2-3 minutes on medium heat.
Once the ginger garlic is cooked well, add all the powdered spices, stir & add little hot water to prevent the spices from burning. Increase the flame to medium high & cook the masala

When the ghee starts separating add the tomato puree and add salt to taste, stir and cook on medium flame for 2-3 minutes, then cover the kadhai with a lid & cook for 10 minutes. Keep stirring at regular intervals until the ghee separates, accordingly add hot water if masalas gets dry.
Once the ghee separates, add green peas stir well & cook on medium heat for 2-3 minutes.
Now add finely chopped methi leaves, keep stirring & add hot water according to the consistency required and cook for

Another 7-8 minutes. Further add kasuri methi, garam masala and cook it on low flame for 1-2 minutes.
Once done turn off the flame, add fresh cream & coriander leaves. Mix well.
Dhaba style methi matar malai is ready to serve. To enhance the flavour give a tadka of ghee & Kashmiri red chilli powder before serving. Serve it with your preferred choice of bread.

NOTE:

I highly recommend using fresh methi here. Do not substitute it with dried fenugreek leaves, the taste is not same.