Boil water in a pan add salt, sugar, matar. Cover little the pan & boil the matar. When matar boiled keep them aside.

Heat another pan, put butter & dried Fenugreek leaves in it, roast Fenugreek leaves for a while, add boiled matar in it. Saute for a minute on medium flame.

Heat oil in a pan add green cardamom, green chilli, ginger pieces, chopped onion.

Add soaked cashew & water in it. Cover the pan and cook for 5 minutes.

Put it in strainer & let it for cooling down. Put this mixture in a mixer jar add fresh curd, grind them & make a fine paste.

Heat a non-stick pan add oil & butter. Put cinnamon stick, cumin seeds, coriander powder, red chilli powder, black pepper powder, garam masala in it. Saute for a while.

Add prepared paste, salt as per taste, mix well. Cover the pan & cook for 3 to 4 minutes on medium flame.

When oil releases, add sugar & roasted Fenugreek leaves and matar in it. Give it a good mix, cover the pan & cook on slow flame. When oil releases add fresh cream & turn off the flame.