Dum Aloo is a favorite of everyone at home. Dum Aloo is made using small baby potatoes and the gravy for this is full of flavors and mildly spiced. This recipe is believed to have passed down to Punjab from the Kashmir region.
In the traditional Punjabi Dum Aloo the potatoes are first parboiled and then deep fried before adding to the gravy. I have skipped deep frying, instead I grilled and satueed the parboiled potatoes on a grill pan. Grilling and sauteeing the potatoes in little oil does not compromise on the taste. The final curry is as tasty as it can get.
I last cooked this Punjabi Dum Aloo about 2 months back. Only last week I found some of the pictures that I had clicked then. I actually thought I had lost the photos while switching my mobile phone.
As the name ‘Dum’ suggests, the gravy is allowed to cook slowly, simmering for at least 10 minutes on low heat to get the best flavor and taste.
The whole garam masalas are stir fried along with onion, tomatoes, ginger and garlic and ground into a thick smooth puree. The smooth texture is what gives the creaminess to the gravy. For people who want to avoid using cream can do without the cream and still have the same creamy, smooth gravy.
I remember this Dum Aloo was prepared when we had friends over for dinner. I had served it along with khulchas, jeera rice, cucumber raita, and dal. And of course the star dish was the Punjabi Dum Aloo.
Please go on and read the recipe so that you can try this at home too. I assure you, it tastes just like what you get in the restaurant.