Dum aloo (also spelled as dam aloo, Hindi: दम आलू, romanized: dam ālū), aloor dum (Bengali: আলুর দম, romanized: ālūr dam) or aloo dum (Odia: ଆଳୁ ଦମ, romanized: ālū dam) is a potato-based curry dish. The word dum translates to as steam-cooked or slow-cooked, while aloo means 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]
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 Dum aloo | |
| Alternative names | Aloor dum |
|---|---|
| Course | Main |
| Place of origin | Kashmir |
| Region or state | Jammu and Kashmir, West Bengal of India |
| Associated cuisine | India, Bangladesh |
| Main ingredients | Potato, Indian spices, ginger, garlic, onion, herbs |
Preparation
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 typically more aromatic and is made from tomatoes and onions.[6] Spices such as red chilies, garlic, ginger, cardamom, and fennel along with other herbs, 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]
See also
References
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