Pressure cook peas for 2 whistles and set aside. You can microwave too.
Soak cashew in warm water for 5-10 mins. Later grind cashews with curd to a smooth creamy paste, set aside.
Add a tsp of oil and add the ingredients under 'to saute and grind' and saute till tomatoes turns little mushy.
Cool down and grind it a fine paste.
Heat butter.Add cumin seeds and bay leaf. Let cumin seeds splutter.Add onion and saute till slightly browned.
Next add the tomato paste and saute well for about 4-5 mins or till raw smell goes and color changes.
Then add haldi,garam masala /channa masala,red chilli powder,sugar and salt..Add water as required to bring it to running consistency. Let it boil for 1-2 mins.
Add the cashew paste and give a quick stir.
Add cooked peas and cook on low flame for 5mins.Let the peas take in all the flavours .
Finally add kasoori methi and coriander leaves and switch it off.
Serve hot Peas Masala with Jeera rice / phulka / naan /poori/ any other roti.
If you don't have fresh or frozen peas, you can soak dried peas overnight and later use.If you want you can add cooked diced potato or roasted paneer cubes too.For extra flavor if you want you can use little dhania and jeera powder.I normally use MDH / Everest brand garam masala n chole masala.