1) In a small pot, boil a full pot of water.
2) Add 1 medium onion, 1/2 cup cashews, 8-10 cloves garlic, 1-2 green green chilis, 1/2 inch piece of cinnamon stick, 2 cardamom pods, 2 cloves, and 4 black peppercorns to the boiling water.
3) Let these simmer for 10-12 minutes until everything is soft.
4) Once softened, strain everything from the water and set aside to cool.
5) Now add everything to a blender and blend into a smooth paste.
1) In a large pan, add 1 Tbsp ghee/oil.
2) Once hot, add 1/2 tsp cumin seeds and let them pop.
3) Next, add 2 cups of fresh methi (fenugreek) leaves and 1/3 cup peas. Cook everything for 5 minutes until wilted and tender.
4) Add the cashew paste, mix and cook for 2 minutes.
5) Next, add 1 cup milk and 1/3 cup fresh cream. Cook for another 3-4 minutes, or longer if you like a thicker consistency.
6) Add salt to taste. Add 1 tsp sugar and mix everything well.
7) Finally, add 1 Tbsp of butter on top before serving.
8) Enjoy with Roti or your favorite bread!