Boil 4-5 cups of water in a pan. Add fenugreek leaves and turn off the heat.
Drain the water. Keep the fenugreek leaves aside.
Heat 1 tablespoon oil in a pan. Sauté cumin, chili, onion & ginger until onion is golden brown.
Add cashew and cook for few minutes. Turn off the heat.
Blend with ½ cup water once it cools.
Heat remaining oil in a pan and add the onion paste to it.
Let it cook for 4-5 mins. Add fenugreek leaves and cook along with some salt.
Add ½ cup water, cream, peas and sugar. Let it come to a boil. Add more water if required.
Turn off the heat. Serve hot with tandoori roti or chapathi.