Remove tender shoots and leaves from the the thick methi stems. Chop methi and add a tsp of salt ,cover and keep aside for 10 minutes. Now squeeze the methi leaves and wash the leaves very well with fresh 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.
If fresh methi is not available then use 4 tbsp of kasoori methi(dried fenugreek leaves).soak it in water for 10 minutes.discard the water ,was again and add it instead of fresh methi.You can use cream instead of mawa or skip using both