1/2 cup well drained yogurt (make sure the yogurt is fresh and not old or sour)
1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 tablespoon kasuri methi/dried fenugreek leaves (ready to use packets are available at any Indian grocery store)
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon garam masala
2 tablespoon oil
1.5 – 2 cups Makhani Masala (without cream/dairy added to it) – adjust amount as needed as per the size of the cauliflower
1 – 1.25 cup of milk
1/2 – 3/4 cup heavy/double cream or half and half
1 teaspoon kasuri methi/dried fenugreek leaves, very lightly toasted in a dry skillet and crushed
2-3 tablespoon of nut paste (raw cashew or soaked peeled and almond or lightly toasted pine nuts – ground to a paste with a splash of water or milk){the pine nuts are suggested by the author of the blog Preeoccupied} (optional – if you do not want to use cream and still want a thicker and creamy texture for the sauce)
Ingredients
categorized
original
Produce
Cauliflower (2small medium head)
Condiments
Garlic paste (1tablespoon)
Ginger paste (1tablespoon)
Nut paste (2tablespoon)
Cooking & Baking
Garam masala (1teaspoon)
Kasuri methi/dried fenugreek (1/2tablespoon)
Kasuri methi/dried fenugreek, leaves (1teaspoon)
Oil (2tablespoon)
Salt (1teaspoon)
Turmeric, powder (1/2teaspoon)
Dairy
Double cream or half and half, heavy (1/2cup)
Milk (1cup)
Yogurt (1/2cup)
Other
1.5 – 2 cups Makhani Masala (without cream/dairy added to it) – adjust amount as needed as per the size of the cauliflower