Cut the methi leaves into little pieces after giving them a thorough wash.
In salted water, boil the peas until they are soft, then drain and set aside.
Make a smooth paste by blending cashews, ginger, garlic, and onions.
In oil, sauté the prepared paste until it turns golden brown and fragrant.
For added flavor, stir in garam masala, turmeric, and coriander powder.
Cook over low heat after adding the cream, milk, peas, and methi leaves.
Serve hot over steaming rice, paratha, or naan and garnish with cream.