Remove tender shoots and leaves from the the thick methi stems.
Chop methi and apply a tsp of salt ,cover and keep aside for 10 minutes.
Now squeeze the methi leaves and wash the leaves very well with freash water .
Pressure cook corn kernels with a cup of water for 3 whistles then drain and keep aside.
Chop cashews and soak them in 3 tbsp milk for 15 minutes or micro for a minute.
Grind the soaked cashew and make a fine paste.
Pressure cook the chopped tomato for a whistle and grind to make a fine puree.(don't add water in tomato while boiling)
Heat oil and 1 tbsp butter in a pan.Add cumin seeds in it,when cumin start crackling add cardamom powder.
Now add chopped fenugreek leaves/methi and saute for a minutes
Now add tomato puree,salt, chili powder and turmeric powder.
Cook till oil starts to separate from the tomato masala.
Now add cashew paste in it and cook for a minute.
simmer for 2-3 minutes.then add cream and mix
Cover the pan and cook for a minutes on low heat.
Serve hot with naan, roti or paratha.