Place cardamom pod, whole cloves, coriander seeds, and cinnamon stick in a large dry pot and turn on medium heat. "Toast" spices until they become fragrant, tossing occasionally, for a couple of minutes. Don't walk away from the stove! Be careful not to overcook as the spices will smell and taste bitter. 

Once spices are fragrant, add onion, garlic, ginger, cashews, tomatoes, ¼ cup water, then the rest of the spices: allspice, turmeric, garam masala, paprika, cayenne, and black pepper. Cook until everything is softened, stirring occasionally and adding a splash of water if needed, about 10-15 minutes. 

Meanwhile, chop potato and veggies. 

When onion and spice mixture has finished cooking, remove cinnamon stick (don't forget this!) and set aside to use later, and allow mixture to cool down a bit. Once cooled, place onion and spice mixture in high-speed blender along with 1 ½ cups water and blend until smooth.

In same pot, place ½ cup water and cubed potatoes and cook on medium heat with a lid until softened. Add broccoli and eggplant and cook until also softened. Pour creamy sauce from blender into pot and stir in frozen peas, optional pineapple, salt, and the (same) cinnamon stick. Simmer until everything is heated through and flavors meld together, another 10-15 minutes. Add any more salt or spice to-taste. 

When ready to serve, stir in raisins. Serve Navratan Korma over basmati rice or with naan or roti bread. Garnish with chopped cilantro and cashews. Enjoy!