In a bowl add yogurt, salt, kasoori methi, chilli powder and turmeric. Mix well and add cauliflower florets, cubed capsicum and sliced onions. Mix well and cover. Refrigerate for couple of hours to marinate.
Remove marinated vegetables from fridge.
In a pan add 1 tablespoon of oil and cook the marinated vegetables on low heat. Cover and let it cook until the mixture becomes dry and cauliflower cooked. Do not overcook.
In another pan add oil and cook on medium heat. Add cumin, cloves and fennel seeds. Once it starts crackling add grated onion, chilli, ginger and garlic paste and keep stirring.
Add in chopped tomatoes and tomato purée and keep stirring. Add 3 tablespoon water to corn flour and make a slurry. Add in to the pan while stirring continuously. Cook until the oil is separated. Add turmeric powder, chilli powder, cumin and coriander powder, salt and honey and mix well. Add in 1/2 cup of water and mix.
Let it cook for a minute before adding the fresh cream. Add the cooked cauliflower and mix well. Cover and let it cook for five minutes. Transfer in serving bowl and enjoy with naan, roti or rice.
