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Dum Aloo: Difference between revisions
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| caption =Dum Aloo | | caption =Dum Aloo | ||
| alternate_name =Aloor Dum | | alternate_name =Aloor Dum | ||
| country = | | country = [[India]] | ||
| region = | | region = [[Jammu and Kashmir (state)|Jammu and Kashmir]], [[West Bengal]] of [[India]] | ||
| creator = | | creator = | ||
| course = Main | | course = Main | ||
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| calories = | | calories = | ||
| other = | | other = | ||
|national_cuisine=[[Bangladeshi cuisine|Bangladesh]], [[Indian | |national_cuisine=[[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]]|alt=}} | ||
'''Dum Aloo''' (also spelled as '''Dam Aloo''') or '''Aloor Dum''' ({{lang-bn|আলুর দম}}, {{lang-hi|दम आलू}}) is a potato based curry dish. "Dum" means slow-cooked, and "aloo" is potato.<ref name=":0" /> It is a part of the traditional [[Kashmiri Pandit]] [[Kashmiri cuisine|cuisine]],<ref>[http://food.ndtv.com/opinions/beyond-wazwan-a-peek-into-the-cuisine-of-kashmiri-pandits-1275847 Beyond Wazwan: A Peek into the Cuisine of Kashmiri Pandits]</ref><ref>[http://www.rollingpin.me/single-post/2015/10/02/The-Dum-Aloo-trail-from-Kashmir-to-Kolkata The Dum Aloo trail from Kashmir to Kolkata]</ref> from the [[Kashmir Valley]], in the [[India|Indian]] state of [[Jammu and Kashmir (union territory)|Jammu and Kashmir]]. There are also 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> | |||
== Preparation == | |||
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> Kashmiri dum aloo gravy is made with yogurt or [[Khoa|khoya]], and often includes a cashew nut paste.<ref name=":2" /> The Banarasi variation gravy is made from tomatoes and onions.<ref name=":1" /> Spices such as red chilies, garlic, ginger, cardamom, and fennel are added to the gravies.<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> The potatoes are cooked slowly at low flame in the gravy, 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}} | |||
</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> 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> | |||
==See also== | ==See also== | ||
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{{india-cuisine-stub}} | {{india-cuisine-stub}} | ||
Latest revision as of 20:43, 4 August 2021
 Dum Aloo | |
| Alternative names | Aloor Dum |
|---|---|
| Course | Main |
| Place of origin | India |
| Region or state | Jammu and Kashmir, West Bengal of India |
| Associated national cuisine | India, Bangladesh |
| Main ingredients | Potato, Indian spices, Ginger, Garlic, Onion |
Dum Aloo (also spelled as Dam Aloo) or Aloor Dum (Bengali: আলুর দম, Hindi: दम आलू) 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[edit]
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[edit]
References[edit]
- ↑ 1.0 1.1 Punjabi, Camellia (1995). The Great Curries of India. Simon & Schuster. p. 148.
- ↑ Beyond Wazwan: A Peek into the Cuisine of Kashmiri Pandits
- ↑ The Dum Aloo trail from Kashmir to Kolkata
- ↑ 4.0 4.1 Favourite Traditional Indian Dum Aloo. Books on Demand. 2021. p. 17. ISBN 9783753401720.
- ↑ 5.0 5.1 Singh, Manali (2018). Vegetarian Indian Cooking with Your Instant Pot. Page Street Publishing. p. 67. ISBN 9781624146459.
- ↑ Kapoor, Sanjeev (2009). Desi Aloo. Popular Prakashan Pvt. Limited. p. 61.
- ↑ Dalal, Tarla (2007). Moghlai Khana. Sanjay & Company. p. 49.
- ↑ "'Dama Oluv'". Archived from the original on 18 May 2012.
- ↑ 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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