Remove the stems from methi n wash the leaves well. Now chop the fenugreek leaves finely. Sprinkle some salt and keep aside.
Blanch the green peas in boiling water for 7-8 minutes. Drain and wash with tap water. Set aside.
In a mixer jar, add roughly chopped onion, ginger, garlic, green chillies, cashewnuts and poppy seeds. Grind into a fine paste by adding some water.
Heat a wok. Add oil and butter. Add cumin seeds and let this crackle.
Now add the onion cashew paste. Cook till the oil leaves the masala.
Squeeze the methi leaves to remove the moisture from them. Add to the wok. Mix well. Cover the pan & let this cook completely
Add the blanched peas, garam masala powder and jeera powder
Add sugar & salt Mix well
Finally add the mil and fresh cream. Cook for 2-3 minutes and its done.
Serve hot with paratha or naan
