Method

1. Add all the vegetables except for green peas in a large pot along with 3-4 cups of water and a little salt and boil for 7-8 minutes until the veggies are 50-60 percent done. Drain the vegetables and keep them aside.
2. Make a smooth paste of cashew nuts and almonds and keep it aside.
3. Heat oil in a large thick-bottomed pan on medium-high heat, temper oil with bay leaves, green and black cardamoms, cinnamon and cloves and sauté for 10-20 seconds.
4. When you get the lovely aroma of the spices add in the chopped onion and sauté until soft and translucent.
5. Add the ginger-garlic paste and sauté for a minute or two until the raw smell disappears.
6. Then toss in the chopped tomatoes and sauté for 4-5 minutes on medium heat until soft and mushy.
7. Now lower the heat and add the turmeric powder and chilli powder along with salt and sugar and sauté for 20-30 seconds.
8. Stir in the nut paste and yoghurt and mix it well with the masala. Cook the masala for 4-5 minutes stirring continuously.
9. Now add in the veggies along with the green peas and mix it well with the masala. Let the masala coat the vegetables nicely. It takes around 2 minutes.
10. Add 1-1/2 to 2 cups of water and mix well. Check the seasoning. Add salt if required.
11. Cover and cook for 7-8 minutes on medium-low heat until the vegetables are cooked through. Add garam masala and mix.
12. Meanwhile on a small pan add 1 tbsp of ghee/oil and sauté the paneer, cashew nuts and raisins and keep it aside.
13. Finally top it up with the paneer, cashew nuts, raisins, pineapple pieces and mix it well with the curry.
14. Take it off the heat and serve it hot with Naan or paratha.