1. Heat a pan on medium heat and add 1 Tbsp oil when hot. Add 1 Tbsp ginger/garlic paste and saute for a few seconds.

2. Add 1 onion (diced) and 3 tomatoes (diced) to the pan, and saute for five minutes until the tomatoes and onions turn pale.

3. Add 1/4 cup roasted cashews to it and give a good mix.

4. Add 1 cup water to it and cook it again until the water added reduces to half the original amount.

5. Again add 1/2 cup of water and blend it to make a smooth puree. Set it aside until ready to use it for the curry.

6. Take 3 cups of assorted vegetables combined (cauliflower, broccoli, peas, green beans, chayote squash, carrots, and corn.

7. Add 2 cups of water and 3/4 tsp of salt to the veggies and microwave on high setting or bring it to a rolling boil for 4 minutes.

8. Drain the water and save it to use it for the curry.

9. Prepping another set of veggies, fruit, and cheese that does not require much cooking. Paneer (Indian cheese), pineapple, red bell pepper, mushrooms, and onion are used in this recipe.

10. Saute all the above ingredients with 1 Tbsp oil, 1/4 tsp salt, and 1/4 tsp chili powder. This process should take less than 3 minutes.

11. Take 1 Tbsp of Ghee or butter in a pan. Butter can be turned into quick ghee.  Heat the butter on medium heat and add 1/4 tsp turmeric when it melts. Let it bubble for about 3 to 4 minutes and the bubbles settle down and ready to use.

12. Reduce the setting to low temperature add the prepared tomato puree to the hot ghee. Adding puree to the hot ghee can splash. So be careful with this step.

13. Add 2 Tbsp of coarsely powdered Kasoori methi and mix it well. From this point on curry should be cooked in low to medium setting as we are about to add many ingredients. A high setting can burn the ingredients.

14. Now add the saved drained water from cooking vegetables. Roughly around 1 1/2 cups. Adjust water at this stage.

15. Close the lid and cook for about 10 minutes.

16. After 10 minutes, add all the spice powders listed under ingredients (3/4 tsp chili powder, 1 Tbsp coriander powder, 1/2 tsp salt, and 1 tsp cumin powder).

17. Add cooked vegetables and stir it well.

18. Open cook the curry for 8 to 10 minutes for the veggies to incorporate all the spices and the curry.

19. Add 1 tsp of honey and 1 Tbsp of tomato paste and stir well.

20. Add 2 cups of prepared sauteed veggies(red bell pepper, mushrooms, onion), paneer, and pineapple. Mix everything well.

21. Add 1/2 cup heavy creme and cook for the final 5 minutes to let all the spices blend in with other ingredients.

22. Serve hot with Naan, rice, or roti.