Pesto-potato in gravy

An attempt at improvising with cooking, proved rather successful - made basil pesto-potato in onion-tomato gravy. Quite easy to make, though it did take a bit of time. Should warn anyone intending to read this recipe further (and have the balls to try it later :P) - I don't measure. I use my cooking experience to infer how much of salt and spice is required.

So, brave hearts, here goes...

1. Boil nugget potatoes until cooked.
2. Remove the skin, and chop the potatoes into 2-3 pieces if you feel like it. I would, coz that increases the surface area.
3. Add basil pesto and coat the cooked potatoes. You could use some other pesto too, but basil pesto has a wonderful aroma to it. :) Besides, if you stop at this step and add salt and pepper to the potatoes, you have yourself a nice side dish to munch along when drinking beer.
   
4. Grind blanched tomatoes, onion, ginger and garlic into a paste.
5. Heat olive oil an add the paste and a bit of water (if you want a slightly diuted gravy). Pesto is made with olive oil; and contains generous amount of it too for preservative purposes. So, watch the amount of oil you use to cook the gravy. I didn't account for the oil in the pesto, so the dish had more oil than I would have liked.
6. When the gravy is about half done, add in salt to taste. And add the pesto coated potatoes. If you roll the potatoes around the gravy, the pesto will spread out. The other option is to not do so, so that the pesto sticks to the potatoes.
   
7. Cook on low heat, allowing for the flavour of the gravy to infuse into the potatoes. The oil will soon separate from the gravy, and the dish is done.
   
8. Your choice : adding angrezi spices - thyme, oregano etc to the dish towards the end.
   
9. I had it with rice.