Dum Aloo is yet another example of how simple kitchen staples from Kashmir and North-India have been mostly over-done, over-spiced and over-creamed to point beyond recognition.
It is also the reason why I hold traditional cooks like my mother, my mother-in-law and my grand-mother who hold on to authentic recipes with hoops of steel in such esteem and reverence. I think they represent a dying breed - the last of the stalwarts who continue to carry forward recipes of their mothers and grandmothers resolute against tv-chef-doms that seems to be changing the face of traditional Indian cuisine into cream based-tomato paste versions of everything.
It therefore is startling when at a dinner party the one thing that gets rave reviews and numerous recipe requests are these potatoes from my mother-in-law's kitchen. So simple is this recipe that when I recite it in person, it is looked upon with disbelief.
A sense of - "how is it possible, that some thing so simple tastes this good? surely she's holding out on us".
Except that I am not.
It far more difficult to cook simply, to be simple and there-in lies true art.