Dum Aloo
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]
 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 |
PreparationEdit
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 alsoEdit
ReferencesEdit
- ↑ 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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