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 Dum aloo | |
| Alternative names | Aloor dum |
|---|---|
| Course | Main |
| Place of origin | India |
| Region or state | Kashmir |
| Associatedcuisine | Indian |
| Main ingredients | Potato,Indian spices,ginger,garlic,onion,herbs |
Dum aloo (also spelled asdam aloo,Hindi:दम आलू,romanized: dam ālū),aaloo dam (Awadhi orBhojpuri: 𑂄𑂪𑂳 𑂠𑂧,romanized: ālō dam)aloodum (Bengali:আলুর দম,romanized: ālūr dam) oraloo dum (Odia:ଆଳୁ ଦମ,romanized: ālū dam) is anIndian fried potato-basedcurry dish. The worddum translates to as steam-cooked or slow-cooked, whilealoo means potato.[1] It is an indigenous part of the traditionalKashmiri cuisine[2][3] and was created byKashmiri Pandits from theKashmir Valley of the Indianunion territory ofJammu and Kashmir.Dum aloo is now cooked widely throughoutIndia.[4] There are alsoBanarasi and Bengali variations.[1]
The potatoes, usually smaller ones, are first skinned anddeep fried.[5] Kashmiri dum aloo sauce is made with yogurt orkhoya, 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]
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