Heat oil in a heavy bottom skillet (kadhai). Add cardamom, cumin, and ginger. Fry for 1 minute or till the raw smell of ginger waft away.
Add sliced onion, and fry till onion turns light brown in color. Keep stirring while frying the onion for even browning.
Add cashew, green chili, salt, and ¼ cup of water. Close the pan with a lid. Simmer the masala for 2 - 3 minutes.
After 2 - 3 minutes, turn off the heat. Transfer the masala to a blender. Grind to a smooth sauce.
Place the same kadhai over the heat. Add 1 teaspoon turmeric, 1 teaspoon red chili powder and infuse them into the oil. Add boiled soya chunks and fry for 1 minute.
Add cashew onion paste, 1 cup cashew milk or water, and stir to combine. Add ½ teaspoon turmeric, ½ teaspoon red chili, salt to taste, garam masala, saffron, and simmer the curry covered for 5 minutes.
At last, add kasuri methi, coriander leaves, and stir to combine. Taste, and if required add more salt.
Garnish the Shahi Soya Curry with sliced almonds, fresh coriander, and coconut cream.
Serve Shahi Soya Curry with whole wheat naan.