Wash methi leaves thoroughly to remove grit. Chop them and apply salt to them and leave aside for 30 minutes. After that, wash the leaves and drain the water. Squeeze out excess water.
Heat 1 tbsp oil in nonstick pan. Add methi leaves and peas and stir fry till methi is cooked. Switch off gas.
Heat another pan. Add remaining olive oil. Add cinnamon and cloves.
Add onions, green chilies, ginger and garlic. Cook till onions are lightly colored.
Add cashews and almonds. Add little water and cook till cashews soften. Cool and grind to a paste along with milk.
Switch on gas and keep the pan with vegetables on it. Add the ground paste to vegetables.
Add cream, green chili paste, garam masala powder, fennel seed powder, cinnamon powder, and salt to taste. Cook on low heat till the sauce is bubbling.
Garnish with kasoori methi powder.
