Soak the cashews in water for 1 hour.
Wash and chop methi leaves.
Cook the peas in a pressure cooker (approx 3 whistles).
In a pot heat 1 Tbsp oil. Add garlic and chopped onions, cashews and saute it for 10 minutes.
In a blender make a puree of onions, garlic and cashews.
In a pot heat 2 Tbsp of oil. Add cumin seeds and asafoetida. When cumin seeds starts to sputter, add chopped methi leaves and cook it for about 15 minutes by adding some water.
Add cooked peas.
Add the puree which was made earlier, coriander powder, cumin powder, red chili powder, sugar and salt. Saute it for 5 minutes.
Add kasoori methi.
Add cream and milk and saute it for 5 minutes.
Turn off the burner and add well beaten yogurt. Mix well.
Turn on the burner and cook the vegetable for 5 minutes or until everything is well mixed.