Soak Cashew, poppy seeds in water for 30 minutes and keep aside.
Put little ghee in a pan, once ghee becomes little hot add cumin seed and sauté it till it becomes light brown.
Now add Chopped onions and sauté it on medium flame till it becomes soft and translucent. Let it slightly cool down.
Take a jar and put cooked onions, chopped ginger, garlic, chopped green chilly, soaked cashew and poppy seeds along with water. Grind it into a smooth paste. Onion paste is ready
Coarsely grind whole garam masala into mortar and pestle. Keep aside
Put 2tbsp of ghee in the same pan in which i have sauted onion, now add onion paste and cook on medium flame by stirring continuously till it starts leaving the sides of pan and all the moisture evaporates.
Now add coarsely grounded whole garam masala, salt to taste, freshly chopped, washed fenugreek leaves, mix it well and cook for further2-3 minutes.
Now add milk, cream (malai), boiled green peas and mix it till all the spices get blended well. Let it come to boil. Consistency of the gravy should be medium thick so adjust it by adding water.
Serve hot with roti, naan, parantha. It also goes well with jeera rice, plain rice.
Boil green peas in pressure cooker with little salt and water. If you are using frozen green peas then boil in a deep pan for 3-4 minutes.