¼ cup almonds soaked in ½ cup hot water for 30 minutes
Soak the chopped methi leaves in a big bowl of warm, salted water for 10 minutes, then drain and set aside.
Blend the almonds with the soaking water into a smooth paste. Set aside.
Heat half the oil and add the cumin seeds, coriander seeds, green chillies, onions, garlic, ginger, cloves, cinnamon, and peppercorns. Saute everything until the onions turn translucent and just start to brown.
Add the tomatoes along with the cayenne and turmeric. Saute until the tomatoes are quite broken down and pulpy.
Remove the mixture to a blender and cool if necessary before blending into a smooth paste. Add water or vegetable stock if needed.
Heat the remaining oil in a saucepan and add the drained methi leaves. Add a pinch of salt and saute until the methi starts to express water.
Cover with a lid and let the methi cook on medium heat for another 10-15 minutes until tender. Add a tablespoon or two of water if necessary to prevent the methi from sticking to the pan.
Add the tomato-onion paste, garam masala, and the green peas and continue cooking on an open flame, stirring frequently, for another 5 minutes.
Add the almond cream and mix well. Turn off the heat once the curry begins to simmer. Check salt and add more if needed.