Clean and wash these leaves thoroughly a couple of times as it contains lots of mud and dirt. Remove the leaves from the stems, carefully. We will then be blanching these leaves in order to make this recipe.
Bring water to a boil and then add methi leaves to it. Submerge the leaves fully in water and let it boil for 2 minutes. Do not overcook these leaves as it will lose its color. Transfer the leaves to a bowl of cold water immediately. Keep this aside for now. Add cashews along with water in a microwave safe bowl and microwave it for 5 minutes. Drain the water and allow it to cool. Then blitz it in a blender to make a smooth and creamy pure. Also prepare a paste of onions, ginger, garlic and green chillies. This is all the prep work that you need to do. Heat oil in a pan, temper cumin seeds, then add bay leaf and the ground onion paste and cook it for 2-3 minutes or till the raw smell goes away. Then add roasted gram flour/besan/chickpea flour to the pan and mix. This is important as it helps binding the gravy together. To this add the cashew puree to the pan. Stir and cook for 1-2 minutes and then add water. Mix using a whisk till the water blends well with the mixture.
Then add garam masala, salt and sugar to the mix and give it a stir. Now add the green peas and cook it for a minute or two. Meanwhile, chop the blanched methi leaves and then add it to the pan. Mix it all together with the gravy and continue to cook for another minute or two. Now, if you are not vegan, then at this point you can choose to add some fresh cream to the curry. I didn't add any cream/malai as I wanted to keep it dairy free and it tasted just great without it! Take it off the flame. Serve Methi Matar Malai with any Indian bread or steamed rice.