Wash, remove the stems and chopp the methi and fruit in low flame with 2 tbsp of oil.

Boil Matar keep it aside.soak cashews and poppy seeds for half an hour and grind along with green chillies, onion and garlic and ginger.

Take oil in a kadhai add chopped onion, gradually add this past and salt.cook for 5 to 10 minutes. Gradually add fried methi and bold matar give a perfect mix cook for another 5 minutes lastly add cream and put off the gas.