Heat oil in a saucepan. Add chopped onion to hot oil and saute till light brown.
Add ginger garlic paste to onions and saute for 30 seconds.
Put spinach into the saucepan and stir till almost wilted .
Add peas and cminced green chile to spinach.
Add 1/4 cup water to saucepan. Bring to boil, cover and cook for 10 minutes.
Take the lid off and saute till peas are dry.
Crumble kasuri methi into peas.
Pour cream into peas and cook for few minutes more.
Serve hot with rice or roti.