You are going to love me for this short and efficient method.
Take the good quality blender. Place the soaked cashews, onion, ginger and garlic in it along with the water these were soaked in.
Blend these ingredients into a smooth paste. Set aside.
Heat 1 tbsp oil in the non stick or heavy bottom pan. Add coriander powder, Fancy paprika/degi mirch, turmeric, salt, red chili powder to the hot oil. Reduce the heat and saute the spices for few seconds.
Keep the heat to medium and add the cashew and onion paste to the pan. Stir the paste with spices with a spoon. Add honey and 1&1/2 cups of water + garam masala. Give it a good stir.
Cover the pan with lid and cook on low medium heat till the curry is reduced to required thickness. This curry is notorious. The cashew paste in the curry keeps absorbing the water. So if you see that it thickens up more than required, then add more water, a little bit at a time. Adjust salt and garam masala to your desired taste.
Once the curry is cooked, add crushed dry kasuri methi. It is optional. You may add dried or fresh mint instead for garnish and that extra oomph.
This is the BEST VEGAN CURRY EVER. Use it as a base for any vegetable or vegetarian/vegan protein of your choice.