The good thing about this gravy is that it freezes well and it is perfect to make if you have an abundance of tomatoes. Although I wanted to make this for a while, the amount of butter and cream was too much for me to handle and I kept postponing it. Finally, the sinful delights event made it happen. I reduced the butter and used half and half. There was no compromise in taste and everyone loved it and is a perfect party food if you do not want to indulge in rich gravy for day to day meals.
If you have the gravy on hand, you can just add paneer pieces to it and you are all set with a tasty side dish for rotis. Refer to paneer tawa masala on how to add the paneer and make a yummy side dish. Recipe from my friend.
2.25 pounds tomatoes blanched
1.5 tsp ginger paste
4 small green chillies
1.5 tsp garlic paste
1.5 tsp red chilly powder
1/4 cup butter
2/3 cup half and half
1 tbsp kastoori methi
1 tsp ginger bits
Blanch the tomatoes by dropping them in boiling water for a few minutes and then plunging them in ice cold water.
Remove the skin from the blanched tomatoes and chop them.
Take 4 cups water, chopped tomatoes, chilly and ginger paste in a vessel.
Add chilly powder.
Mix and bring to a boil. Then simmer.
After half an hour.
After 1.5 hours total. See how it has thickened up. Time to fish out the cloves and cardamom . You can also put the spices in a spice bag and drop in gravy and remove the bag later.
If you find the tomatoes not breaking down, mash using a masher.
Add the butter. Allow butter to melt.
Add half and half. Simmer for 2 minutes.
Add kasturi methi and ginger pieces if using.
Mix well. Simmer for 2 minutes.
Rich gravy ready for paneer. Allow to cool and freeze it or use it right away.