Add 2 tablespoon milk in a bowl. Add cashews and poppy seeds. Keep it aside for 20 minutes. Grind in a mixer and make a fine paste.
Add one tablespoon oil in a pan and add cumin seeds. Add chopped onion and ginger garlic paste. Saute everything for a minute. Add grated tomatoes and cook until the raw smell of tomatoes goes away.
Add cashew paste and stir. Add red chilli powder, garam masala powder, and salt.
Add chopped methi and green peas. Add water and mix well. Cook peas and methi leaves well on a medium flame.
Add fresh cream and mix well. Cook on a low flame for another minute.
Turn off the flame and serve hot with rotis or rice.