Clean fenugreek leaves and wash nicely in running water till all dirt goes down.
Finely chop leaves and sprinkle 1/2 tsp of salt and keep aside.
In a heavy bottomed pan or kadhai, heat oil on medium flame.
Add whole spices and cumin seeds. Once seeds crackle, add chopped onions, ginger, garlic and green chili.
Sauté till onion start to turn light pink or translucent. Add cashew nuts and melon seeds and cook for a minute.
Switch off the flame, cool the onion mix a bit and take out bay leaf then grind to a fine paste.
In the same pan(clean the base with a paper napkin, so that base doesn burn) add the onion nut paste.
Add spice powders like coriander powder, garam masala , red chili powder and sugar. Cook for a minutes.
Meanwhile, squeeze water from methi add to masala and mix. Also add peas.
Then, add water to adjust the consistency. Finally add cream.
Add cubed paneer pieces(optional). You can lightly sauté cubes in light oil in a pan.
Serve hot with chapatis/rice or any other bread of choice,