Cauliflower in Creamy Tomato Sauce
- 2 small – medium head cauliflower
- 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)
- Produce
- Cauliflower (2 small medium head)
- Condiments
- Garlic paste (1 tablespoon)
- Ginger paste (1 tablespoon)
- Nut paste (2 tablespoon)
- Cooking & Baking
- Garam masala (1 teaspoon)
- Kasuri methi/dried fenugreek (1/2 tablespoon)
- Kasuri methi/dried fenugreek, leaves (1 teaspoon)
- Oil (2 tablespoon)
- Salt (1 teaspoon)
- Turmeric, powder (1/2 teaspoon)
- Dairy
- Double cream or half and half, heavy (1/2 cup)
- Milk (1 cup)
- Yogurt (1/2 cup)
- Other
- 1.5 – 2 cups Makhani Masala (without cream/dairy added to it) – adjust amount as needed as per the size of the cauliflower
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published September 28, 2012 (4 months ago).
139 people saved this recipe.
