Ingredients-

1 cup boiled Green peas
1/2 cup Cream or malai
3 tsp Ghee or butter
1 bunch Methi leaves (chopped)
1 pinch Asafoetida
1/2 tsp Cumin seeds
Salt to taste

Powder together:

1-2 cardamom
2-3 Cloves
1/2 inch stick Cinnamon

Grind to a paste:

1 large Onion
1 tsp Sugar
1 tsp Curd
1 tsp Cashew nuts
2-3 Green chillies
1 tsp poppy seeds (Khuskhus)
1/2 inch piece Ginger

Method-

1. Immerse methi in salted hot water for about 5 minutes. Drain and wash it well in colander under running water. Press out well so to remove as much water as possible and Keep it aside.
2. Beat malai till it becomes smooth and keep it aside.
3. Heat ghee and add cumin seeds and asafoetida and the above paste and stir fry for 2-3 minutes.
4. Add all the above powdered spices. Stir the mixyure and add peas, methi leaves and malai.
5. Add all the other ingredients and boil for 3-5 minutes or till gravy gets thickened. If the gravy feels too watery, then sprinkle a dash of flour and stir and if it gets too thick then add a few tsp. of milk.
6. Serve the dish hot with rotis, parathas etc.