The great Indian curry is a pretty fascinating concept for most. I am often asked for a good Indian curry recipe. While i should have an immediate answer, i am left rather confused. This is probably because we have an infinite number of Indian curries. However, how to make Dum Aloo Punjabi always tops the list for what seems like an uncanny reason. Or is it due to the fact that Dum Aloo is also my personal favourite. Furthermore, the list also includes our other most noteworthy gravies like the paneer butter masala, malai koftas, shahi paneer, pindi chole, palak paneer etc….
Aloo Dum Recipe:
Spicy Indian gravy simmered with baby potatoes, perfect recipe or all special occasions.
Aloo dum or dum aloo is another Indian classic and despite the same name (or say similar), every region had its own variation to the recipe. There is a Kashmiri stuffed version, the dry spicy Amritsari version, the cashew and no onion Banarasi version, or the Awadhi style of cooking with a Dum, these to only name a few. The favorite with us though is the version that’s cooked across Bihar, Bengal and parts of UP, we add a lot of onions and curd is not a must for we rely on the tomatoes for the tang but again we do not add too many tomatoes like the Punjabi version. So, while I always feel that no words are enough to elucidate a feeling, all I can say is that it was like heaven in every bite. A thick, strongly flavored, spicy gravy and small soft potato, absolute bliss!