Methi Matar Malai...in luv with fresh greens

I read in a book that this dish was actually invented by Empress Nur Jahan (नूर जहाँ) to entertain her vegetarian guests. Of course, this is truly a shahi dish and was a big success in her kitchen. The specialty of this dish? It is the absence of any masalas (garam, red chilli or any other), thus giving it a fresh tastes of greens and fresh cream. The flavors and heat to the dish are given by fresh green chilli,cloves,cardamom, crushed pepper and cinnamon.

Ingredients:-

3 tbl spns of ghee/butter
3 cloves
1 cup of methi/fenugreek leaves finely chopped
2-3 cardamoms
1 t spn of ginger paste/ginger gratings
1/4 t spn of turmeric (optional)
1 1/2 cups of matar/peas
1/4 a cup of yogurt/full milk. I prefer the one with yogurt, gives an amazing flavor to the dish.
1/2 cup of cream

puree:-
2 green chillies
1 medium sized onion
10 cashewnuts

Method:-
Wash the chopped methi, add salt and saok for 15 mins. Then wash the methi again and keep aside.
In a pan heat the ghee/butter.
Add the jeera,cloves,cinnamon, crushed cardamons and ginger-garlic gratings. Fry well.
Add the puree and cook well for 5 minutes till the raw smell of onions are gone.
Add the matar and cook for another 10 minutes with salt and turmeric.
Add the methi and yogurt/milk and cook well for 10 mins.
Add the crushed pepper
Add the cream and cook for 5 more minutes.
Serve hot with rotis