Soak all the nuts in hot water for 30 minutes. Drain the water and peel the almonds. Grind all the nuts to a very smooth paste. Set aside.
Roughly chop and puree the tomatoes.
Heat a pan with 1 tablespoon butter. Add cubes paneer and saute till color changes to golden brown. Remove to a plate and set aside.
In the same pan add 1/2 tablespoon butter again. Once the butter melts. Add the whole spices and saute till fragrant.
Now add thinly sliced onions and saute well. Next add crushed ginger-garlic and green chilies. Saute well till the raw smell goes off.
Then add the pureed tomato and stir well. Cook till the tomatoes turn mushy and leaves out butter.
Now add the chopped vegetables and mix well. Also add 3/4 cup water, mix well and close the lid of the pan. Cover and cook for 10-12 minutes. The vegetables should be cooked yet not mushy.
Next add the nuts paste and mix well. Cook for 7-10 minutes till the gravy thickens. Once the gravy reaches required consistency simmer the flame.
Now add the sauteed paneer cubes and mix gently. At this stage you can add pineapple cubes too if you wish.
Add a pinch of saffron, 3 tablespoons fresh cream and mix well. Simmer for just a minute. Do not boil after adding cream. finally add crushed kasuri methi and mix well. Remove from flame. Serve navratan korma hot with naan, dhaba naan, roti, jeera rice etc.