Boil fresh peas with little water and salt for 3 to 4 minutes on medium flame.
Add little salt in chopped fenugreek leaves and leave it for 15 minutes.
After 15 minutes squeeze all water from leaves and jeep aside.
Heat 1 tsp oil in a pan on medium flame.
Add cardamom, cinnamon stick and chopped onion.
Fry until onion become light pink.
Add chopped garlic, chopped ginger, green chili almonds and cashew nuts.
Fry for 2-minutes.
Turn off the flame and let the mixture cool for few minutes.
Add little water in mixture and grind it in mixer.
Heat 1 tsp oil in pan and put cumin seeds.
Add fenugreek leaves and cook for a minute.
Remove fenugreek leaves from oil.
Put remaining oil in pan.
Add grounded masala mixture in it.
Stir continuously the paste until oil starts to separate.
Add boiled green peas in masala and cook for a minute.
Add fried fenugreek leaves and cook for 2-3 minutes.
Add milk and water.
Mix all well and let the mixture cook until gravy turns thick.
Add little salt to adjust the taste.
Add fresh cream.
Mix well and cook for a minute.
Switch off the flame and transfer the curry in serving bowl.
Serve hot with naan or paratha.