|Alternative names||Aloor Dum|
|Place of origin||India|
|Region or state||Jammu and Kashmir, West Bengal of India|
|Associated national 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) is a potato-based curry dish. Dum means slow-cooked, and aloo is potato. It is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. There are also Banarasi and Bengali variations.
The potatoes, usually smaller ones, are first skinned and deep fried. Kashmiri dum aloo gravy is made with yogurt or khoya, and often includes a cashew nut paste. The Banarasi variation gravy is made from tomatoes and onions. Spices such as red chilies, garlic, ginger, cardamom, and fennel are added to the gravies. The potatoes are cooked slowly at low flame in the gravy, and can be garnished with coriander. Dum aloo is often paired and served with naan.