Soak almonds in hot water for 20 mins. Drain the water, peel and make a smooth paste with it adding additional hot water.
Wash and cut the Methi leaves finely.
Shell the fresh peas from the pod or bring frozen peas to room temperature.
In a pan, add 1 TBSP oil, sizzle the cardamom, ginger , cinnamon stick and cumin seeds.
In the same pan, add the onions, garlic, ginger and saute till onions turn pink.
Remove the onion mixture to a blender jar, Cool and puree with the almonds .
Now in the same pan, add the remaining oil.
Add the Methi leaves, green chillies , sauté for 2-3 mins till Methi slightly wilts.
Now add the salt, pinch of sugar and the cashew paste . Reserve 1/4 portion of the onion-almond paste for later.
Add 1/2 cup of hot water and gently simmer in low for 6-7 mins till raw smell disappears
Now add the frozen peas, garam masala and gently simmer again with the remaining almond paste
Adjust salt and spice
Let the gravy thicken a bit, about 4-5 mins
Switch off stove , serve hot with rotis or steamed rice.