Heat a large wok (or kadai). Add 1 tablespoon of oil. Once the oil is hot, add all the whole spices and saute for 30 seconds.
Add green chili pepper, ginger and garlic. Saute for another 30 seconds.
Add the onions and saute for 2 minutes until the onions are translucent.
Add the cashews and poppy seeds. Saute for another minute.
Turn off the heat and let it cool down a bit. Transfer the mixture into a blender and blend to a smooth paste. Set aside.
Heat the same wok (or kadai) again. Add the remaining oil.
Add the blended paste to the oil and saute for 3-4 minutes.
Stir in the chopped methi leaves and saute for 3 minutes.
Add the green peas and cook for another 2-3 minutes.
Add the cream, water, salt, garam masala and stir well. Cover and let it simmer on medium-low flame for 3-4 minutes.
Garnish with cilantro leaves and enjoy with roti/naan or rice.
Cream: This is a creamy curry, however, you can cut down the cream to make this healthier.Green peas: I used frozen green peas. If using fresh green peas, boil then in ample water until they are almost cooked before adding to this recipe. Bitterness: This curry or in general methi leaves can be a bit bitter at times. My family likes the slight bitter but sweet taste. One way to remove the bitterness is to soak the methi leaves in warm water with salt. Then squeeze out the water and use the methi leaves in the recipe. It will reduce the bitterness of the leaves. Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.