[Potatoes in a butter (makhan) sauce]
Originally posted here:
Three large potatoes.
One and a half cups heavy cream.
Half a cup tomato paste.
Quarter cup butter.
One TBS cumin seeds.
One Tsp. Paprika.
Half a Tsp. Cayenne.
Pinches dry ginger, cloves, mace, salt, pepper.
A little mashed garlic and ginger.
Peel and chunk the potatoes, boil in salted water till the outside softens. Drain.
Roast the cumin seeds in a skillet till deeply fragrant, remove and grind semi-fine.
Cook the potato chunks in the butter with the garlic and ginger for a few minutes, and remove to a plate.
Add the spices to the grease remaining in the pan, stir briefly over heat, then add the tomato paste and heavy cream while stirring. Do not boil. The objective is a rich emulsion, which will form naturally, of a rusty hue, creamy and spicy. Taste it!
And adjust quantities of cream, paste, and butter as you see fit.
When the sauce has become what you have always wanted, slide the potatoes back in and simmer for about ten minutes, adding some sliced green chili and chopped fresh herbs for sparkle. Serve as a side dish. Or as a main dish.