Slice the onion lengthwise and boil it in a cup of water. Strain and discard the water, then let the onion cool.

Grind the ginger, green chili, and cooled onion in a blender. Cut the tomatoes into large pieces and blend them as well.

Chop all the vegetables and boil them in salted water until tender.

Cut the paneer into cubes and lightly fry in a non-stick pan with a little butter for 1 minute. Do not over-fry, or the paneer will crumble. Set aside the fried paneer.

In the same pan, heat a little more ghee and roast the makhana until crispy. Set aside. Lightly roast the cashews and set aside.

In a non-stick pan, heat 2 tablespoons of butter and add all the whole spices. Sauté on medium heat for about 1 minute until fragrant. Add the onion paste and sauté until the onion turns pink, about 8-10 minutes.

Add the ground coriander and red chili powder, sauté for 1 minute, then add the tomato puree and garam masala. Cook until the ghee separates, about 3-4 minutes.

Grate the khoya and add it to the spices. Sauté for 1 minute, then add 1 cup of water and salt. Once the curry comes to a boil, add the boiled vegetables and cook for 2-3 minutes.

Add the fresh cream and mix well. Add the paneer, pineapple, makhana, raisins, cashews, and a little sugar. Mix everything well and cook for 1 more minute, then turn off the heat.

Serve the hot Navratan Korma with roti, naan, or your choice of puri.