Add big pinch salt+big pinch sugar to the methi leaves along with half a cup of water and let it rest for 15 mts. Squeeze water from methi and keep aside.
Heat 2 tsps of oil in a vessel, add the methi leaves and saute of low to medium flame for 4 mts. Turn off heat and remove the methi leaves and keep aside.
In the same vessel, add the remaining oil, add the cumin seeds and let them splutter. Add the chopped onions and saute till the onions turn transparent. Add the ground paste and saute for 5 mts.
Add pepper pwd and combine. Add the chopped tomatoes and cook for 4 mts.
Add the boiled green peas and methi leaves saute for a mt. Add cashew nut and poppy seeds paste and and cook for 2 mts on medium flame. Reduce flame, add milk and cook on simmer for another 5-6 mts till the gravy thickens, stirring on a constant basis.
Add garam masala pwd and salt and combine well. Finally, add malai and combine well and turn off heat. Serve hot with rotis, paranthas or naan.