Tomato and Pumpkin Gravy
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Cook time: 
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Serves: 8
 
Ingredients
  • ½ 15 oz. can of pumpkin puree
  • 2 8 oz. cans of tomato sauce
  • 1 tablespoon almond butter
  • 2 teaspoons corn starch
  • 1 medium shallot, roughly chopped
  • 1 medium tomato, roughly chopped
  • 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
  1. 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.
  2. 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.
  3. 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/