![]() Dum aloo | |
Alternative names | Aloor dum |
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Course | Main |
Place of origin | India |
Region or state | Jammu and Kashmir, West Bengal of India |
Associated cuisine | India, Bangladesh |
Main ingredients | Potato, Indian spices, ginger, garlic, onion |
Dum aloo (also spelled as dam aloo, Hindi: दम आलू, romanized: dam ālū) or aloor dum (Bengali: আলুর দম, romanized: ālūr dam) or aloo dum (Odia: ଆଳୁ ଦମ, romanized: ālū dam) is a potato-based curry dish. Dum means slow-cooked, and aloo is potato.[1] It is a part of the traditional Kashmiri Pandit cuisine,[2][3] from the Kashmir Valley, in the Indian state of Jammu and Kashmir. Dum aloo is cooked widely in India and Pakistan.[4] There are also Banarasi and Bengali variations.[1]
The potatoes, usually smaller ones, are first skinned and deep fried.[5] Kashmiri dum aloo sauce is made with yogurt or khoya, and often includes a cashew nut paste.[5] The Banarasi variation sauce is made from tomatoes and onions.[6] Spices such as red chilies, garlic, ginger, cardamom, and fennel are added to the sauce.[7][8] The potatoes are cooked slowly at low flame in the sauce, and can be garnished with coriander.[9][10] Dum aloo is often paired and served with naan.[6]