Wash and soak the dry fenugreek leaves for 1/2 an hour. Drain and keep aside. If using fresh fenugreek add 1 tsp of salt to the chopped fenugreek leaves and keep aside for 10-15 minutes. Wash and squeeze out the excess water to remove bitterness. Boil peas with a little salt until tender. Grind cinnamon, cloves and cardamom seeds together. keep aside. Heat oil and cook the grated onions on low heat until the oil separates. Do not brown the onions. Add the ground masala powder, pepper powder, fenugreek, cream, and boiled peas.Cook on low heat until the liquid dries. Add cashew nuts, red chili powder, salt, sugar, and milk. Cook until the gravy has thickened. Serve with any Indian bread of choice.