Dum Aloo (also spelled as Dam Aloo, hi, दम आलू, translit=dam ālū) or Aloor Dum ( bn, আলুর দম, translit=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
The Kashmiri Pandits (also known as Kashmiri Brahmins) are a group of Kashmiri Hindus and a part of the larger Saraswat Brahmin community of India. They belong to the Pancha Gauda Brahmin group from the Kashmir Valley, a mountainous region l ...
cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...
, from the
Kashmir Valley
The Kashmir Valley, also known as the ''Vale of Kashmir'', is an intermontane valley concentrated in the Kashmir Division of the Indian- union territory of Jammu and Kashmir. The valley is bounded on the southwest by the Pir Panjal Range and ...
, in the
Indian
Indian or Indians may refer to:
Peoples South Asia
* Indian people, people of Indian nationality, or people who have an Indian ancestor
** Non-resident Indian, a citizen of India who has temporarily emigrated to another country
* South Asia ...
state of
Jammu and Kashmir. There are also
Banarasi and Bengali variations.
Preparation
The potatoes, usually smaller ones, are first skinned and
deep fried
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Norma ...
.
Kashmiri dum aloo gravy is made with yogurt or
khoya
Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is l ...
, 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.
See also
*
List of potato dishes
The potato is a starchy, tuberous crop. It is the world's fourth-largest food crop, following rice, wheat and corn. The annual diet of an average global citizen in the first decade of the 21st century included about of potato. The potato was fir ...
References
Kashmiri cuisine
Indian cuisine
Potato dishes
Curry dishes
Deep fried foods
Bengali cuisine
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