Heat oil in a pan, temper cumin seeds, then add the bay leaf and the ground onion paste to the pan.
Cook it for 2-3 minutes or till the raw smell of onion and garlic goes away.
Then add roasted gram flour/besan/chickpea flour to the pan and mix. This helps to bind the gravy together.
To this add the cashew puree. 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. Add water and stir it together.
Now add the green peas and cook it for a minute or two.
Lastly, add the chopped methi leaves to the pan.
Mix it all together with the gravy and continue to cook for another minute or two.
Take it off the flame.
Serve this fenugreek leaves curry warm with any Indian bread (naan, roti, chapati) or steamed rice.