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Dum Aloo
Kashmiri Dum aloo.jpeg
Dum Aloo
Alternative namesAloor Dum
CourseMain
Place of originIndia
Region or stateJammu and Kashmir, West Bengal of India
Associated national cuisineIndia, Bangladesh
Main ingredientsPotato, 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.[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. There are also Banarasi and Bengali variations.[1]

Preparation

The potatoes, usually smaller ones, are first skinned and deep fried.[4] Kashmiri dum aloo gravy is made with yogurt or khoya, and often includes a cashew nut paste.[4] The Banarasi variation gravy is made from tomatoes and onions.[5] Spices such as red chilies, garlic, ginger, cardamom, and fennel are added to the gravies.[6][7] The potatoes are cooked slowly at low flame in the gravy, and can be garnished with coriander.[8][9] Dum aloo is often paired and served with naan.[5]

See also

References

  1. ^ a b Punjabi, Camellia (1995). The Great Curries of India. Simon & Schuster. p. 148.
  2. ^ Beyond Wazwan: A Peek into the Cuisine of Kashmiri Pandits
  3. ^ The Dum Aloo trail from Kashmir to Kolkata
  4. ^ a b Favourite Traditional Indian Dum Aloo. Books on Demand. 2021. p. 17. ISBN 9783753401720.
  5. ^ a b Singh, Manali (2018). Vegetarian Indian Cooking with Your Instant Pot. Page Street Publishing. p. 67. ISBN 9781624146459.
  6. ^ Kapoor, Sanjeev (2009). Desi Aloo. Popular Prakashan Pvt. Limited. p. 61.
  7. ^ Dalal, Tarla (2007). Moghlai Khana. Sanjay & Company. p. 49.
  8. ^ "'Dama Oluv'". Archived from the original on 18 May 2012.
  9. ^ Stone, Martha (2015). Indian Slow Cooker: Getting to Know the Basics of Slow Cooked Indian Kitchen Delicacies. CreateSpace Independent Publishing Platform. ISBN 9781506142395.


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