Take a blender and add the cumin seeds, cashews, onions, ginger garlic paste, green chilies, and water. Make a smooth paste.

Heat ghee on a pan and when the ghee melts, transfer the paste to it. Sauté the paste for 6 to 7 minutes on a low flame until you see the fat separating from the sides. Keep stirring so that the paste doesn't stick to the pan. When the paste is about to be done, you will notice the fat releasing from the sides and the paste turning glossy. Do not brown the paste too much. If the paste sticks to the pan, add a few splashes of water.

Add salt and mix well with the paste.

Add the fenugreek leaves and mix well with the paste. Cook for 2 minutes. Keep sauteing so as not to let the paste stick to the pan.

Add the vegetable broth and bring it to a boil. Mix well with the curry.

Add the peas next and give a good mix. Let the curry simmer for 3-4 minutes or until the peas are completely cooked. Turn off the heat.

Add the half and half cream along with the honey (optional) and mix. Sprinkle garam masala powder and salt and mix well.

Adjust seasoning if needed.

Garnish with coriander leaves and serve hot.