Boil 2 cups water with 1/2 tsp sugar.
Add carrots and peas.
Boil for 2 minutes till carrots are crisp tender.
Remove from water with a strainer.
Add 1/2 tsp sugar to the boiling water.
Add fenugreek and boil for 3-4 minutes till soft.
Strain fenugreek and squeeze out the excess water.
Keep vegetables aside.
Heat oil in a kadhai, add cumin seeds and let it turn golden.
Add the onion and stir fry till light brown.
Add chilli powder, coriander powder and salt.
Mix well for a few seconds.
Add the prepared tomato cashew paste and cook for 4-5 minutes till dry.
Squeeze and add the fenugreek greens and bhuno for 3-4 minutes.
Add carrots and peas.
Mix well.
Add 2 cups of water and bring to a boil.
Boil for 2 minutes.
Reduce heat.
Add garam masala, dry fenugreek leaves and cream.
Garnish with ginger juliennes and serve hot.