In a small bowl soak the kasoori methi in warm water. Before using remove any access water.
In another bowl soak the poppy seeds using 2 tablespoon water.
On medium heat, heat 1 tablespoon oil in a pan. Once hot add cumin seeds and wait till the seeds crackle.
Add the roughly chopped onion, ginger garlic paste, green chilli and cashews. Sauté for 2-3 minutes or till the onions are translucent and cashews softened.
Remove pan from heat and let it cool down. Once cooled transfer the mixture, poppy seeds and kasoori methi into a food processor. Blitz to a smooth paste. Set aside.
In a pan add 1 tablespoon oil and 1 tablespoon ghee. Once hot add the prepared paste. Sauté for few minutes until the raw smell goes away. Add yogurt and water and give a good stir and mix.
Once it comes to boil, add the boiled green peas and mix. Add salt to taste.
Cook for about 3 minutes and then add the cream and mix. Cover and let it simmer on low heat for about 5 minutes.
Turn off the gas. Transfer in serving dish.
Sprinkle some garam masala garnish with chopped coriander leaves and serve with naan, roti or rice. Enjoy.
