In a large bowl, combine, cream, lemon juice, salt, fenugreek leaves, paprika and cayenne.
In a medium saucepan, heat oil over medium heat and saute garlic until golden brown. Stir in turmeric and cook for 1 minute.
Stir in the cream mixture and cook on medium-low heat for about 5 minutes or until the sauce is thickened to the consistency of gravy. (Do not over-boil as the lemon juice may separate the cream.) Set aside.
Make-ahead: Cover and refrigerate for up to 2 days. Reheat over low heat before using.