Soak the cashews in hot water for a total of 20 to 30 minutes.
Rinse a medium-sized cauliflower in fresh water for a couple of times. Chop the cauliflower into medium-sized florets.
Add the florets to a heat-safe bowl, and cover with the boiling water. Let soak for 15 to 20 minutes
Add the cashews to a spice grinder or blender and blend to create a smooth, thick paste.
Add 1 tablespoon of butter (or ghee) plus 2 tablespoons of your preferred cooking oil. Add cinnamon, bay leaf, cardamoms, cloves, and mace. Fry the spices in butter until they become fragrant.
Add ½ cup chopped onions.
Continue to stir and sauté the spices until they are fragrant.
Add about 1 teaspoon (more or less to taste) of ginger-garlic paste, and sauté for a few seconds or until no longer raw smelling.
Add 2 large sized finely chopped tomatoes.
Stir well and saute until the tomatoes soften and become pulpy. This takes about 5 to 7 minutes on low to medium heat.
Add the cashew paste and ½ teaspoon of Kashmiri red chili powder (or deghi mirch, or ¼ teaspoon of red chili powder or cayenne pepper), ¼ teaspoon of turmeric powder, & 1 teaspoon of coriander powder.
Stir and mix well to create a thick paste like mixture.
Keep sauteeing and stirring regularly until the fat starts to separate from the masala mixture. This should take about 8 to 10 minutes.
Riinse and add the blanched cauliflower florets, plus 2 medium sized potatoes that have been peeled and chopped.
Stir, and then pour in 2 cups of water. Taste and season with salt as needed..
Reduce the heat to low, and cover the pan with a lid. Simmer until the potatoes and cauliflower are both just fork-tender
Add ½ a tsp of crushed kasuri methi (dry fenugreek leaves), ¼ to ½ teaspoon of garam masala powder, & 2 tablespoons of cream.
Stir and simmer uncovered for less than a minute, and remove from the heat right away.
Serve aloo gobi masala with steamed basmati rice, cumin rice, or Saffron Rice, and your choice of Roti, Paratha or Naan on the side.