Blanch Peas:

1. Boil fresh peas for 2 minutes in 3 cups of water with ½ teaspoon salt and 1 tsp sugar.
2. Strain peas and dump in ice-cold water. In 2 minutes, strain the peas and put them aside.

Make Gravy:

1. Heat 1 tbsp. Ghee in a medium-sized pan until melted. Heat should be medium-low.
2. Add Cashew, and fry until cashews turn slightly brown.
3. Add chopped green chilies, garlic, and Ginger. Fry for 2 minutes.
4. Add chopped onion. Fry until the onion turns translucent.
5. Add tomato sauce and 1 tsp salt. Stir, cover the pan and cook on low heat for 3 minutes.
6. Remove from heat and let it cool to room temperature.
7. Puree the cooked mixture in a blender.

Prepare Methi Malai Mutter: 

1. Heat 1 tbsp. Ghee in low flame.
2. Add Cardamoms (half crushed), bay leaves, and cumin seeds to the pan. Once the cumin seeds stop spluttering, add Asafetida (hing). Stir and cook for 10 seconds.
3. Add the prepared puree to the pan. Stir and cook on medium heat until you see Oil separate on edge.
4. Add fenugreek leaves to the pan. Stir and continue to cook until Methi leaves wilt (2-3 minutes).
5. Add 0.5 cup water, stir and continue to cook.
6. Test the taste for salt. If needed, add salt.
7. Add coriander powder, and stir. Cook for 1 minute.
8. Add blanched peas and 0.25 cup water. Stir and cover the pot. Cook for 2 minutes on low flame.
9. Add fenugreek leaves, garam masala, and cream. Stir and cook until the gravy comes to a boil.
10. Turn off the heat. Add cilantro leaves. Stir.
11. Serve hot with roti, naan, or chapati.