Wash spinach thoroughly and place in a large pan or wok. Add peas. Cover tightly and steam on a medium heat for 10 minutes. The water adhering to the spinach will be enough to stop it from burning.
While the vegetable is cooking, mince garlic and ginger, and grind the coriander seeds in a pestle and mortar. Heat the oil in a skillet, and fry the garlic and spices for about 30 seconds.
Then add the peas and spinach, along with the salt and a couple of tablespoons of water. Reduce heat and cook for 5-10 more minutes.
Grind cashew nuts with the cilantro and methi. Stir in the cream to make a smooth paste. Add it to the spinach mixture, stir well, and serve.

1 large bunch fresh spinach leaves
2 cups (7-9 ounce or 200-250 gram) green peas, fresh or frozen
1 or 2 cloves of garlic
1 small knob of fresh ginger
1 teaspoon coriander seeds
1 tablespoon oil for frying
salt to taste