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<p><b>New page</b></p><div>{{short description|Kashmiri fried potato curry}}<br />
{{Copied to Wikibooks Cookbook}}<br />
{{Use Indian English|date=July 2025}}<br />
{{Use dmy dates|date=August 2019}}<br />
{{Infobox prepared food<br />
| name = Dum aloo<br />
| image = File:Kashmiri_Dum_aloo.jpeg<br />
| image_size = 250px<br />
| caption = Dum aloo<br />
| alternate_name = Aloor dum<br />
| place_of_origin = [[Kashmir]]<br />
| region = [[Jammu and Kashmir (state)|Jammu and Kashmir]], [[Bhojpuri Region]] of [[Uttar Pradesh]] and [[Bihar]], [[West Bengal]] of [[India]]<br />
| creator = <br />
| course = Main<br />
| type = <br />
| served = <br />
| main_ingredient = [[Potato]], [[Indian spices]], [[ginger]], [[garlic]], [[onion]], [[herbs]]<br />
| variations = <br />
| calories = <br />
| other = <br />
| national_cuisine = [[Indian cuisine|India]], [[Pakistani cuisine|Pakistan]], [[Bangladeshi cuisine|Bangladesh]]<br />
| alt = <br />
}}<br />
<br />
'''Dum aloo''' (also spelled as '''dam aloo''' {{langx|engvar=in|hi| दम आलू|translit=dam ālū}}), '''dum olav''' ({{langx|engvar=in|ks|دَمہٕ اولَو|translit=damü ōlav}}), '''aaloo dam''' ([[Bhojpuri language|Bhojpuri]]: 𑂄𑂪𑂳 𑂠𑂧''',''' [[Romanization|romanised]]: ālō dam) '''aloor''' '''dom''' ({{langx|engvar=in|bn|আলুর দম|translit=ālūr dam}}) or '''aloo dum''' ({{langx|engvar=in|or|ଆଳୁ ଦମ|translit=ālū dam}}) is a potato-based [[Curry|curry dish]].<br />
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==Etymology==<br />
The word ''dum'' translates to steam-cooked or slow-cooked, while ''aloo'' means potato, so ''dum aloo'' essentially means "steam-cooked potatoes". Note that "steam-cooked" refers to a technique where the potatoes are cooked while sitting in a steaming sauce; they are not "steamed" above boiling water, for example.<ref name=":0" /><br />
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==Cuisine==<br />
''Dum aloo'' is a part of the traditional [[Kashmiri Pandit]] [[Kashmiri cuisine|cuisine]], from the [[Kashmir Valley]], in the [[India|Indian]] state of [[Jammu and Kashmir (union territory)|Jammu and Kashmir]].<ref>{{Cite web |url=http://food.ndtv.com/opinions/beyond-wazwan-a-peek-into-the-cuisine-of-kashmiri-pandits-1275847 |title=Beyond Wazwan: A Peek into the Cuisine of Kashmiri Pandits |access-date=2016-12-21 |archive-date=2016-12-21 |archive-url=https://web.archive.org/web/20161221233759/http://food.ndtv.com/opinions/beyond-wazwan-a-peek-into-the-cuisine-of-kashmiri-pandits-1275847 |url-status=dead |first=Shivangana |last=Vasudeva |date=2016-02-16 }}</ref><ref>{{cite web |url=http://www.rollingpin.me/single-post/2015/10/02/The-Dum-Aloo-trail-from-Kashmir-to-Kolkata |title=The Dum Aloo trail from Kashmir to Kolkata |first=Sunaina Dhir |last=Shivpuri |date=2015-10-02 }}</ref><br />
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''Dum aloo'' is cooked widely in [[India]] and [[Pakistan]].<ref>{{cite book |title=Indian Slow Cooker:Getting to Know the Basics of Slow Cooked Indian Kitchen Delicacies |first=Martha |last=Stone |year=2015 |url=https://books.google.com/books?id=KywYBgAAQBAJ&pg=PP16 |page=16 }}</ref><br />
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''Dum aloo'' also has [[Varanasi|Banarasi]] and Bengali variations.<ref name=":0">{{Cite book|last=Punjabi|first=Camellia|title=The Great Curries of India|publisher=Simon & Schuster|year=1995|pages=148}}</ref><br />
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== Preparation==<br />
The potatoes, usually smaller ones, are first skinned and [[deep fried]].<ref name=":2">{{Cite book|title=Favourite Traditional Indian Dum Aloo|publisher=Books on Demand|year=2021|isbn=9783753401720|pages=17}}</ref><br />
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Kashmiri dum aloo sauce is made with yogurt or [[Khoa|khoya]], and often includes a cashew nut paste.<ref name=":2" /> The Banarasi variation sauce is typically more aromatic and is made from tomatoes and onions.<ref name=":1" /><br />
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Spices such as red chilies, garlic, ginger, cardamom, and fennel, along with other herbs, are added to the sauce.<ref>{{Cite book|last=Kapoor|first=Sanjeev|title=Desi Aloo|publisher=Popular Prakashan Pvt. Limited|year=2009|pages=61}}</ref><ref>{{Cite book|last=Dalal|first=Tarla|title=Moghlai Khana|publisher=Sanjay & Company|year=2007|pages=49}}</ref><br />
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The potatoes are cooked slowly at low flame in the sauce, and can be garnished with coriander.<ref>{{cite web|title='Dama Oluv'|url=http://www.koausa.org/Cookbook/91.html|url-status=dead|archive-url=https://web.archive.org/web/20120518011632/http://www.koausa.org/Cookbook/91.html|archive-date=2012-05-18}}<br />
</ref><ref>{{Cite book|last=Stone|first=Martha|title=Indian Slow Cooker: Getting to Know the Basics of Slow Cooked Indian Kitchen Delicacies|publisher=CreateSpace Independent Publishing Platform|year=2015|isbn=9781506142395}}</ref><br />
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''Dum aloo'' is often paired and served with naan.<ref name=":1">{{Cite book|last=Singh|first=Manali|title=Vegetarian Indian Cooking with Your Instant Pot|publisher=Page Street Publishing|year=2018|isbn=9781624146459|pages=67}}</ref><br />
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==See also==<br />
{{portal|Food}}<br />
* [[List of potato dishes]]<br />
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== References ==<br />
{{reflist}}<br />
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==Bibiliography==<br />
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==External links==<br />
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{{Bangladeshi dishes}}<br />
{{Indian Dishes}}<br />
{{Pakistani dishes}}<br />
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[[Category:Kashmiri cuisine]]<br />
[[Category:Indian cuisine]]<br />
[[Category:Potato dishes]]<br />
[[Category:Curry dishes]]<br />
[[Category:Deep fried foods]]<br />
[[Category:Bengali cuisine]]<br />
[[Category:Cuisine of Odisha]]<br />
[[Category:Pakistani cuisine]]<br />
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{{india-cuisine-stub}}</div>Bhatti21