2 inch piece of ginger, peeled and roughly chopped
1 Jalapeno pepper, roughly chopped
2 cloves garlic
2 tablespoons canola oil
1 tablespoon unsalted butter
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon garam masala
1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
2 tablespoons kasoori methi (dry fenugreek leaves), see Note.
1 teaspoon salt or to taste
1 teaspoon sugar or to taste
¼ cup heavy cream
Directions
Combine tomato sauce, pumpkin puree, almond butter, corn starch, shallot, tomato, ginger, jalapeno and garlic in a blender bowl. Blend all the ingredients until smooth sauce. Set it aside.
Heat butter and oil in a medium sauce pan over medium heat. Once butter is melted, add the pumpkin-tomato sauce. Add all the dry spices and stir the sauce. Season with salt and sugar. Cover the pot and let gravy cook for 10-12 minutes, stirring occasionally. If gravy is too thick add some water.
Uncover the pot, stir in heavy cream. Let gravy cook for another 3-4 minutes, stirring constantly until cream is well combined.
Notes
Kasuri methi (dry fenugreek leaves) can be purchased from Indian grocery stores.
Recipe by Lovely Masala at http://www.lovelymasala.com/thanksgiving-2016/