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Cauliflower In Creamy Tomato Sauce

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)