Recipe — potato
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.