For the masala:
Grind masala to paste.
Chop tomatoes into pieces. Cook the tomatoes in 1-cup of water and grind. Boil peas.
In a pan, heat oil and fry cashew-nut pieces and paneer cubes.
Melt butter in another pot and sauté masala for 2-3 minutes. Add tomato pulp. Mix noodles and boil for 3-4 minutes. Mix boiled vegetables, paneer, cashew-nuts, salt, red chili powder, and sugar. Mix well. Remove and sprinkle coriander leaves.
For the decoration put pineapple pieces on the top. Serve with naan or paratha.