There are many variations such as Punjabi DumAloo, Kashmiri DumAloo and Bengali DumAloo. We can makeDumAloousing diced big aloo pieces but a BabyAloo as a whole looks even more appetizing and suits better for this recipe as you can have a whole Alooin the saucy n creamy Aloogravy
The other day I spotted the season’s first babypotatoesin the market, and they were so fresh and tender that I had to get some makeDumAloo, a Kashmiri speciality
So yogurt it will be for this DumAloo, like it or not. Just like they make movies – Endhiran is loosely based on I, Robot because we need comedy, sentiment and songs in a movie even if it is (attempted) science fiction
In Bengal it is a must served dish for a traditional Bengali breakfast on Sundays and on special occasions like festivals, birthdays and weddings with Luchi or Radhaballavi (lentil stuffed puri), which bears a slight & subtle sweet taste
Dumaloo is made in many different ways and accordingto its region they also got their names like Punjabi styledumaloo, Kashmiri dumaloo, Bengali styledumaloo, even dhabastyledumaloo and more
dumaloo (Punjabi style) is cooked in royal way where potatoes are fried and lots of whole spices are used, Bombay aloohowever is a lighter version where boiled potatoes are used and then are coated with basic everyday Indian spices
But on weekends and festive season, a few varieties start showing up for breakfast table. We kids would help Mom by peeling those boiled babypotatoes and then Mom would make a super quick stew coated with warm spices
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