Combine the onion, cashews, almonds, coriander, poppy seeds, bay leaf, mace, cardamom, salt, and water in a large saucepan. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the onions are completely soft.

Stir in the garlic, ginger, and green chili and cook until fragrant.

Remove the bay leaf and transfer the mixture to a blender. Blend until perfectly smooth and creamy—add a bit more green chili at this stage if you prefer a sharper heat.

Heat the oil in a large, wide pan over medium-high heat. Add the cumin and fennel seeds, letting them toast for about 1 minute until they turn a deep brown and smell nutty.

Add the bell pepper and sauté until softened. Stir in the cauliflower, carrot, and a generous pinch of salt, then continue cooking for about 5 minutes until the vegetables start to brown at the edges.

Add the corn and peas. Sauté for another 5 minutes until tender—if the vegetables start to stick to the bottom, stir in a tablespoon of water to release them.

Stir in the blended gravy and raisins. Reduce the heat to medium-low, cover, and simmer for about 5 minutes until all the vegetables are tender throughout.

Thin the sauce with water if it is too thick for your preference, then stir in the garam masala and adjust the salt to taste.

Remove from the heat and top with the pineapple, sliced almonds, pistachios, and cilantro. Serve hot with rice or naan.