Place 1. 5 tbsp / 12. 5g (0.18 oz) of the blanched almonds, 1. 5 tbsp / 12. 5g (0.18 oz) of the cashews, 1 tsp sesame seeds, 0. 5 tbsp (75 ml) coriander seeds, and 2 tbsp (30 ml) coconut into a blender. Pulse the dry briefly to create a coarse powder.

Pour 0. 5 cup / 120 ml of the water or coconut milk into the blender along with the julienned ginger and green chilies. Process on high until the mixture is completely smooth.

Pour the blended mixture through a fine-mesh strainer into a bowl, pressing firmly with the back of a spoon to extract all the liquid; discard the fibrous solids.

Heat 3 tbsp (45 ml) of ghee or butter in a 3-quart saucepan over moderate heat.

Add the remaining 1. 5 tbsp (75 ml) each of cashews and almonds to the pan.

Stir-fry the nuts until they turn golden brown, then carefully remove them with a slotted spoon and set aside for garnish.

Drop 0. 5 tsp (25 ml) of black mustard seeds into the remaining hot ghee and fry until they turn gray and begin to pop.

Immediately pour the strained seed-nut milk into the saucepan.

Cook, stirring constantly to prevent sticking, for 2 to 3 minutes.

Pour in the remaining 1. 25 cups / 300 ml of water or coconut milk, add the saffron threads and salt, and bring to a boil.

Reduce the heat to low and simmer for 5 minutes.

Add the pineapple cubes and fresh peas to the broth.

Cover and simmer for 20 to 25 minutes, or until both are tender. If using frozen peas, add them only during the last 1 to 2 minutes of cooking.

Remove the saucepan from the heat. Gently stir in the cream, nutmeg, and garam masala. Ladle into bowls and garnish with the reserved fried almonds and cashews.

Stir in the cream only after removing the soup from the heat.

Boiling cream can cause it to curdle and ruin the silky texture.