Soak the cashew nut and poppy seeds in warm water for about 15 minutes.
Remove the trims from the methi bunch and wash it well to remove all the dirt. Since the methi leaves are too close to the ground, they usually have lot of trapped dirt in between the leaves and hence it is very important to wash the leaves well before using. I usually fill a large pot with water or fill the kitchen sink with water (with the drain closed) and rinse the leaves in the water. Then I leave the leaves there for few minutes to give a chance for the dirt to settle on the bottom. Since the leaves are lighter in weight and the dirt is heavier, the leaves float on top and the dirt settles down. Then carefully without disturbing the water, I remove the floating leaves and then use them.
I have used frozen peas in the recipe and hence used it directly without pre cooking. If using fresh peas, make sure you cook them until they are soft.
Grind the soaked cashews and poppy seeds along with rest of the ingredients mentioned in the list, to a smooth paste and keep it aside. Add little water when grinding, if needed.
In a pan, heat the oil and add the cumin seeds.
Once the seeds crackle, add the thinly sliced onions and sauté it until it is light brown.
Now add the chopped methi leaves and sauté it until the leaves wilt a bit.
Now add the ground paste and fry it in low to medium flame until the mixture thickens and the oil floats on top.
Add milk, peas and salt and mix well. Let the gravy come to a gentle boil in low to medium flame. Add more water, if needed, to adjust the consistency of the gravy. Let the subzi simmer for 5-8 minutes in low flame. Never cook the subzi in high heat after adding the milk as the milk could curdle.
Serve warm with rice or roti.