Heat ghee in a pan, and sauté methi leaves till it becomes soft.
Now boil 2 cups of water in a pan, and add fresh green peas, salt, and sugar. Cook till it becomes soft.
Heat 1 tbsp oil in a pan; add chopped onion and sauté till onion become soft and slightly golden brown.
Add garlic, green chilli, cashews and watermelon seeds. Add ¾ cup of water and cook the mixture till cashew becomes soft.
Grind the mixture into a smooth paste.
Heat ghee in a pan, and add cumin seeds, cardamom, bay leaf, and cinnamon. Sauté for a minute.
Add grinded paste and cook till gravy for 3-4 minutes.
Add green peas and methi leaves. Mix well.
Add ¾ cup of water and salt. Mix well.
Cover and cook sabji for 3-4 minutes on low flame.
Now add garam masala, sugar and ½ cup fresh malai. Mix well and cook it for 2 minutes.
Serve creamy methi matar malai with tandoori roti.