For Malai - in a wok heat oil, add chopped ginger, sliced onions and stir until softened, add yogurt and cook till oil surfaces.

Yoghurt should be well cooked on medium flame but not burnt. Add blanched cashews and use a hand blender to blend smooth. Texture should be smooth and shiny, set aside

In a bowl add Methi leaves with salt and water for 10 mins, drain

In a wok heat 1 tsp ghee and add 2-3 green cardamoms, add that too Malai. Mix well, bring it to heat and on low flame stir once.

In a wok heat butter and add peas, sauté for 2 mins, add Methi leaves and stir, add to Malai

Stir well, set aside. In a wok add salt, add cardamoms, blank peppercorns and cumin seeds, roast for 1 min, add to blender for a coarse powder, garnish on Methi Matar Malai

In a wok heat ghee, dry red chilli, red chilli powder and stir, add to Methi Matar Malai and stir well