Place the raw cashews in a bowl of hot water and let them soak for 20 minutes. Drain and blend into a smooth paste using a little fresh water.

Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium heat. Add the paneer cubes and pan-fry for 3 to 4 minutes until light golden on the edges. Remove and set aside in warm water to keep soft.

In the same pan, add the carrots, green beans, cauliflower, and potatoes. Sauté for 6 to 8 minutes until slightly tender and browned at the edges. Remove and set aside.

Add the remaining ghee to the pan over medium heat. Add the cinnamon stick and green cardamom pods, letting them sizzle for 30 seconds. Add the chopped onion and sauté for 6 to 8 minutes until golden brown.

Stir in the ginger paste and garlic paste, cooking for 1 minute until the raw aroma disappears. Add the pureed tomatoes, Kashmiri chili powder, turmeric powder, and salt. Cook for 5 to 7 minutes until the oil begins to separate from the tomato mixture.

Reduce the heat to low and stir in the blended cashew paste. Pour in 1 cup of water and let the sauce simmer gently for 5 minutes, stirring frequently.

Add the sautéed vegetables, peas, and sultanas to the simmering sauce. Cover and cook for 6 to 8 minutes until the vegetables are tender. Gently squeeze the water from the paneer cubes and fold them into the curry along with the garam masala and heavy cream. Simmer for 2 more minutes, then remove from heat and serve warm.