Preparing the Ground Paste

• Start by preparing the Ground Paste.
• In a food processor/grinder/blender combine all the ingredients for it and grind to a smooth consistency paste.
• Set aside until ready to use.

Making the Curry

• Rinse methi leaves in a colander under cold tap water. 
• Give them a rough chop and set aside.
• In a deep sauté pan with a lid, heat oil over medium heat.
• Add the cumin seeds and the asafetida.
• When the seeds start to splutter, turn the heat down to a low and add the prepared Ground Paste. (If heat is not turned down, the ground paste will splatter all over the stove!)
• Give it a good stir, cover the pan with a lid and turn the heat back up to a medium.
• Cook covered for 5-7 minutes on medium heat, till most of the moisture is absorbed. 
• In the meantime, rinse the blender with 1 cup of water and reserve it to be added to the pan at a later point in time. 
• Uncover the pan, season with garam masala and stir to combine it well. 
• Add the chopped fenugreek leaves and the green peas along with the reserved rinsed blender water. 
• Season with salt and mix well to combine. 
• Simmer covered for 8-10 minutes till the oil separates out and the peas are cooked. They should be soft but firm, not mushy. 
• Take the pan off the heat. 
• Drizzle with heavy cream. 
• Stir to combine and serve with warm naan or rotis, garnished with chopped cilantro.