Soak cashews, almonds, and melon seeds in water for 30 minutes.

Drain the water and peel the almonds.

Grind the soaked nuts and seeds into a smooth paste and set aside.

Heat ghee (or oil) in a pan.

Add chopped onions and sauté until soft and translucent.

Add ginger-garlic paste and sauté for another minute.

Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and the ground nut paste.

Add 1/4 cup of water and mix well. Cook for 2-3 minutes.

Add mixed vegetables and 1 cup of water. Cover the pan and simmer for 10-15 minutes, or until the vegetables are tender.

In a separate small pan, heat ghee and lightly roast cashew nuts.

Add the roasted cashews to the korma and mix.

Garnish with pomegranate seeds.

Serve hot with boondi raita and tawa paratha.