Take a non-stick pan and add 1 teaspoon ghee to it and grease it well. Add the cashew nuts and saute them on a low flame for some time. Keep them aside to cool down.
Mix the tomatoes along with 1 cup of water in a deep non-stick pan. Cook on a medium flame for about 10 minutes. Keep it aside to cool down.
Now, add this mixture and cashew nuts in a mixer and blend them to form a smooth paste. Keep it aside for sometime. Heat the oil in a deep non-stick pan on a medium flame and add the bay leaf, garlic paste and ginger paste to it. Saute it on a medium flame for about a minute.
Add chili powder, garam masala, dried fenugreek leaves to the tomato-cashew nut mixture. Cook for some time.
Finally, add fresh cream, green peas and 1 cup of water to the mix. Cook on a medium flame for 5 minutes. Add the crispy cashew nuts on it and stir on a medium flame for 2 minutes. Serve hot with love.
