preheat a big wok (or kadai). oil, 1 tablespoon, is added. Add all of the entire spices to the heated oil and sauté for 30 seconds.

Ginger, garlic, and green chilies should be added. another 30 seconds of sautéing.

The onions should be transparent after 2 minutes of sautéing after adding them.

Add the poppy seeds and cashews. Cook for one more minute.

Turn off the heat and allow a brief period of cooling. Blend the contents until it forms a paste in a blender. Place aside.

Reheat the original wok (or kadai). Add the last of the oil.

Sauté the paste in the oil for 3–4 minutes after adding it.

Add the chopped methi leaves, stir, and cook for three minutes.

Cook the green peas for a further two to three minutes.

Stir well after adding the cream, water, salt, and garam masala. For 3–4 minutes, simmer it covered over a medium-low burner.

Enjoy over rice, roti, or naan and garnished with cilantro leaves.