Indian Makhani Gravy tnt

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Indian Makhani Gravy tnt

 

When I found this recipe,about 2 years ago, I wanted something different, this

filled the bill. I double it and freeze in 1 cup containers.

The gravy will keep, frozen, for up to 2 months although it usually gets used up

a lot sooner. The kids like it on pizza, grilled tofu and to dipping breadsticks

into and on potatoes.

 

28 ounces tomatoes, crushed

1 large onion, chopped

4 cloves garlic, peeled and chopped

1 ounce ginger root, 1 inch, peeled, chopped

6 whole cloves or 1 tsp ground

1 ounce cinnamon stick, 2 to 3 " piece

1/2 cup pumpkin, chopped

2 teaspoons olive oil

1 teaspoon cumin seeds

1/2 teaspoon fenugreek leaves

2 teaspoons chilli powder, Indian, not Texas

2 teaspoons milk

1 teaspoon cornstarch

1 teaspoon sugar

1/2 teaspoon salt to taste

1 teaspoon lemon juice

 

In a large pot (I use a Dutch oven) combine the tomatoes, onions, ginger,

cloves, cinnamon, and pumpkin with 1/2 cup of water. Cook on low heat until all

the vegetables are soft, about 15 minutes. Allow the mixture to cool while

finding and discarding the cloves and cinnamon stick. Blend the mixture to a

smooth puree in a blender, food processor, or food mill. Rinse a bit more water

around the pot and pour that in with the mixture. Take care when blending the

mixture if it is anything more than warm. Getting splashed with hot, sticky

liquid is not part of this recipe. In the semi-clean pot, heat the oil then add

the cumin seeds. In about 30 seconds they will start crackle or " splutter " . Add

the fenugreek stir for 30 seconds then add the chilli. In another 30 seconds add

1/4 cup of water to stop things from burning. You'll want to have the

ventilation fan running or be near a window as this process is " very aromatic " ,

especially the hot chilli. Now add the pureed tomato

mixture and sugar. Bring this to a low boil. Adjust the flavor with salt and

lemon juice. An extra dash of red pepper can go here if you like things spicier.

Blend the cornstarch into the cold milk and drizzle 1/2 of this into the

simmering sauce. Stir as you go and allow the mixture to thicken before adding

more. You want to thicken the gravy, not gel it into a solid, lumpy mess. Simmer

the gravy for a few minutes then spoon it over the food. It tastes amazing.

 

 

 

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