Take a bowl and add cashews and melon seeds. Add hot water and soak them for 30 minutes. Set aside.
Clean and wash the fenugreek leaves. Take a big bowl, add water and ½ tsp of salt. Add chopped fenugreek leaves and soak it for 30 minutes. Keep it aside.
Heat 1 tbsp of oil in a pan and add roughly chopped onions, ginger, garlic cloves, green chilli and a pinch of salt.
Saute onions on a low-medium flame for 5-6 minutes until the onion changes colour and turns translucent. Turn off the flame and let it cool down completely.
Clean the button mushrooms and cut them in big sizes depending upon your preference. Heat 1 tbsp of butter in a pan and add diced button mushrooms. Saute them on medium-high heat for 4-5 minutes until the moisture from the mushrooms evaporates and they look glossy. Transfer them to a plate.
Heat 1 tbsp of butter in the same pan and add green peas. Squeeze out the fenugreek leaves and add them to the pan. Mix well and cook them on medium-high flame for 4-5 minutes until the peas are slightly cooked, and the moisture of the fenugreek leaves evaporates. Turn off the flame and transfer it to a plate.
Strain the cashew nuts and melon seeds and discard the excess water.
Transfer the cooked onion mixture to a grinding jar. Add soaked cashews and melon seeds and ¼ cup of water. Grind them to a fine, smooth paste.
Heat oil in a kadhai or pan. Add cumin seeds, green cardamom pods, cinnamon stick and hing. Let them crackle.
Add the ground paste to the kadhai and mix it well. Add some water to the grinder, swirl it around and add it to the kadhai.
Stir it well and cook it on medium heat for 4-5 minutes until it thickens a bit.
Turn the flame to low and add curd to the mixture. Stir it continuously and cook it on low-medium flame until the oil starts to release from the sides of the mixture.
Add 2 tbsp of cream and mix it well until it combines well and looks creamy.
Add sauteed mushroom, green peas and fenugreek leaves to the creamy gravy. Mix it well. (Note: reserve some green peas for the garnishing.)
Add 1 tsp of garam masala powder and salt to the gravy. Mix it well.
Add water as required to prepare gravy and mix it well. Simmer it for 2 minutes. (Note: You can add milk to make it richer.)
Adjust the consistency and seasoning of the gravy and turn off the flame.
Serve it in a serving dish. Garnish it with green peas and chilli oil.
Serve this delicious creamy Mushroom Methi Matar Malai with hot naan, roti or parantha and enjoy!