Place a pan over medium heat, add 2 teaspoon oil. When the oil heats up add cumin seeds. When cumin seeds start to sizzle add cloves, cardamom, and cinnamon sticks. Continue to saute for 30 sec.

Add the chopped onion, chopped green chilies, grated ginger, and chopped garlic one by one, and continue to saute until onions turn translucent. Switch off the heat and add the soaked cashews and mix well. Let it cool. After it cools down, blend it into a smooth paste. If required, add ¼ cup water.

Place the same pan over medium heat and add 2 teaspoon oil and start to saute the methi leaves. Saute for 1 minute. Then add the blended paste. Cook for 1 minute. Then add salt and tomato paste. Mix well.

Add frozen peas and 1 cup water. Let it cook for another 5 minutes. As it starts to thicken, add garam masala powder and let it boil. You will get a nice and creamy gravy. As the last step, garnish with cilantro. Enjoy Methi Matar Malai with chapati or roti.