Grind all the ingredients mentioned under the masala paste into a smooth paste adding no water or very little water.
Remove the florets from the cauliflower and steam it until it is half cooked and has a bite to it. Do not make the cauliflower very mushy.
Add about a tablespoon of oil in a pan and saute the florets until they develop a light color. This step ensures that the cauliflower does not become mushy when we add it to the gravy.
In a wide pan, heat the oil or ghee. Add the sliced onions and fry until translucent. Now add the cardamoms, cloves and bay leaf and sauté for 3-4 mins.
Add the ground masala paste and fry it until the oil leaves the sides of the pan. Also at this point, the masala will thicken and be very aromatic.
Now add the tomato puree and the whipped yogurt and mix well. Fry this mixture for 5 more minutes.
Add the peas, cauliflower, and salt and mix well. Add more water to the gravy if needed and let it simmer for about 8-10 mins.
Mix in the cream and then take the subzi off the flame. Do not boil after you add the cream.
Add the honey in the end and give a mix and serve hot!