Wednesday, February 8, 2012

Potatoes in a Creamy Tomato Gravy

Evan and I were craving Indian food last weekend, so instead of going out we decided to cook! We usually cook Indian food with the pre-made gravy packets, but this time we went all homemade! And if you're looking for a great appetizer to with it be sure to check out my baked samosas. :) 
I've tried to make this gravy a handful of times, but it has never turned out this good. I've played around with a couple of different recipes and finally ended up just combining a little part from each of them. Now, this time, it was perfect! This creamy, sweet, and spicy gravy is ammmmaazing! Add some buttery potatoes and it is definitely a classic go-to Indian meal. It is perfect served over rice or with some crispy naan. 
3 tablespoons butter
2 teaspoons olive oil
6 cloves garlic, minced
1 large onion, diced
2-inch thumb ginger, peeled and grated
2 tablespoons tomato paste
2 teaspoons paprika
1-2 tablespoons garam masala
1/2 tablespoon chili powder
1 28 oz can crushed tomatoes
1 1/2 teaspoons kosher salt
2 cups water
1/2 cup heavy cream
1 pound small new potatoes
1 head garlic, halved crosswise
1 bay leaf
Kosher salt 
1 to 2 tablespoons unsalted butter
Freshly ground black pepper

For the potatoes:
Put the potatoes, garlic, and bay leaf in a large saucepan, add cold water to cover by about an inch and season generously with salt. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size. 
Drain and discard the garlic and bay leaf. Halve the potatoes, if large. Melt butter over potatoes and set aside.
For the Gravy: 
Dice one large onion. In a large skillet melt butter and olive oil over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince the garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions.

Next add the chili powder, garam masala spice, and tomato paste. Let the spices and tomato paste become fragrant, about 1 minute. Then add your can of crushed tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 20-25 minutes. Add a little bit of water is gravy becomes too thick. 
Pour gravy into a blender or food processor, and process until smooth. Pour back into the pan, and bring back up to a boil. Reduce heat to a simmer, and cook, covered, for about 10 minutes.

Add the potatoes and heavy cream and stir until well combined. Serve over rice with naan. Enjoy!

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