Heat 2 tablespoons of oil in a pan or kadhai, add the fenugreek leaves and sauté on a medium flame for 2- 3 minutes. Remove the fenugreek leaves and keep aside.
Heat the 1 tablespoon oil in a pan or kadhai.
Add the cumin seeds, when the seeds start to crackle, add the onions and sauté on a medium flame for 2 minutes or till they turn translucent.
Add the prepared onion-cashew nut paste and sauté on a medium flame for 2-3 minutes.
Now, Add the tomato pulp and dry masala powder, mix well and cook on a medium flame for 1 to 2 minutes while stirring occasionally.
Add the green peas, sautéed fenugreek and mix it well cook on medium flame for 2 minutes, while stirring occasionally.
Finally add milk, sugar, salt, fresh cream and little of water, mix well and cook on a medium flame for 2-3 minutes, while stirring occasionally.
Serve hot.