Heat up oil in a pan. Fry cashew on the lowest heat till they are golden. In the same oil add cumin seeds, cloves, cardamum, bay leaf, red chilli and the cinnamon stick. Fry on low till the cumin crackle. Add onions and fry till they look golden and a bit crisp.

Add ¼ cup water. Add chilli powder, dhanajeera powder and turmeric powder. Fry till oil separates. Add the tomato paste and salt. fry till oil oozes.

Add green peas, combine well and cook for about 5 minutes or until the moisture of the tomatoes is reduced and the oil saperates. Then after add ½ - 1 cup of hot water, combine, cover and cook for another 7-10 min.

Add kasoori methi, kitchen king masala and fresh cream. Combine well and it's ready. Add coriendar leaves. There is no need to cook boil it further.

Serve with paratha and/or rice. It particularly tastes very delicious with jeera rice