Take oil in a pan. Add the khada masala and cumin. Allow the cumin to splatter. Add ginger garlic and saute for a few seconds. Add onions and saute it on high flame till it turns pink. Add tomatoes, powder spices, butter and cashew. Cook until the tomatoes get mushy. Add a cup of water at this point. Turn the flame low, Cover the pan and cook for 10 min. Allow the mixture to cool and then grind it smooth without using water.

In a pan take butter for curry. Saute ginger garlic and green chillies for a few seconds. Add fenugreek leaves. Saute for about 5 min. Next add peas and the powder spices. Saute for a 3-5 min. Sieve and add the gravy. Cook on high heat while STIRRING CONTINUOUSLY, so as to brn the moisture of the gravy and allow the flavours to blend well.

Then Add about a cup of hot water to adjust the consistency and simmer till it starts to boil. Add fresh cream and turn off the stove immediately. Lightly/roughly combine the cream with the curry. Transfer it in a serving bowl and garnish with some chilli oil if available. I had some garlic chutney, so I poured the oil from it.