Mukti

Recipe — potato

Posted in culture, food by jrahman on September 6, 2012

This was cooked on the Eid day. 

– Cut a kilo medium sized potatos into two to four pieces (each piece should be about one square inch).  Microwave for a few minutes.

– Heat oil.  Throw in a few cinnamon sticks.  Once the fragrance is strong, add four coarsely chopped medium sized tomato.  Add salt and stir for couple of minutes. 

– Add two table spoon each of cumin powder and ginger paste, and some tumeric (as usual, how much depends on how strongly you feel about yellowish fingers). 

– After the gravy starts to form, throw in the potatoes, lower heat, and cook covered. 

This can be eaten with rice and daal, or luchi / paratha, or (as was done on the Eid day) pulao.

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5 Responses

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  1. fugstar said, on September 6, 2012 at 11:22 pm

    looks like you took the generals advice on alloofication

    • jrahman said, on September 10, 2012 at 1:00 pm

      Preparing for the next general.😛

  2. Rumi said, on September 8, 2012 at 7:31 am

    Won’t it eat or look better if you use whole potatoes ( finger size or those small marbe sized ones) ? Remember aalu’r Dom in Bangladesh?
    And next time you put a recepue in ths blog, put a photo of the finished product.

    • jrahman said, on September 10, 2012 at 1:06 pm

      The marble sized red potatoes (particularly from North Bengal) would be ideal. But we can’t get them in my local supermarket!

  3. উদয়ন said, on September 10, 2012 at 11:59 pm

    You should use the power of your blog to inspire us all to ditch the oil / frying and do the whole thing in the microwave. Water and lemon juice is a good texture substitute for oil.

    MOGHUL MICROWAVE is an interesting trove of suggestions

    http://www.amazon.com/Moghul-Microwave-Cooking-Indian-Modern/dp/068808334X/ref=sr_1_1?ie=UTF8&qid=1347299852&sr=8-1&keywords=mughal+microwave


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