Cashew Almond Paste: Take Cashews and almonds in a bowl and add water, soak them in water for 30 minutes and then grind them smoothly. Grind the nuts with ⅓ - ½ cup of water. Or you can also microwave cashews with water for 2-3 minutes, let them rest for 15- 20 minutes, and grind them smoothly. In a skillet, add onions, ginger, garlic, cashews, almonds, cardamom, and cloves. Add 3 cups of water and simmer it for 10-15 minutes. Then add in a blender and pulse it until smooth and creamy.
Meanwhile, add water in a pan and let it boil. Once the water is boiled add potatoes first and boil them. One the potatoes are partially boiled, add cauliflower, carrots, green beans, etc. and let it boil for 3-4 minutes. Strain the veggies and keep them aside.
Next, add the spices including turmeric powder, garam masala powder, saffron milk/oil, sugar, red chili powder, and amchur/mango powder. Simmer for 2 minutes.
Add oil in the skillet and transfer the pureed onion mixture. Also add bay leaf and cinnamon.
Add the boiled veggies and let it cook for 3-4 minutes until well combined.
Next, fry some cashews until golden in color. Add fried cashews, peas, pineapple, and raisins to the curry and let it simmer.
Season with salt and if needed, add paneer and cream. Serve it with Roti of Naan and enjoy!