Template:Copied to Wikibooks Cookbook
 Dum aloo | |
| Alternative names | Aloor dum |
|---|---|
| Course | Main |
| Region or state | Jammu and Kashmir, Bhojpuri Region of Uttar Pradesh and Bihar, West Bengal of India |
| Associated national cuisine | India, Pakistan, Bangladesh |
| Main ingredients | Potato, Indian spices, ginger, garlic, onion, herbs |
Dum aloo (also spelled as dam aloo Script error: The function "langx" does not exist.), dum olav (Script error: The function "langx" does not exist.), aaloo dam (Bhojpuri: ššŖš³ š š§, romanised: ÄlÅ dam) aloor dom (Script error: The function "langx" does not exist.) or aloo dum (Script error: The function "langx" does not exist.) is a potato-based curry dish.
Etymology[edit | edit source]
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.[1]
Cuisine[edit | edit source]
Dum aloo is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir.[2][3]
Dum aloo is cooked widely in India and Pakistan.[4]
Dum aloo also has Banarasi and Bengali variations.[1]
Preparation[edit | edit source]
The potatoes, usually smaller ones, are first skinned and deep fried.[5]
Kashmiri dum aloo sauce is made with yogurt or khoya, 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]
See also[edit | edit source]
References[edit | edit source]
- ā 1.0 1.1 Punjabi, Camellia (1995). The Great Curries of India. Simon & Schuster. p. 148.
- ā Vasudeva, Shivangana (16 February 2016). "Beyond Wazwan: A Peek into the Cuisine of Kashmiri Pandits". Archived from the original on 21 December 2016. Retrieved 21 December 2016.
- ā Shivpuri, Sunaina Dhir (2 October 2015). "The Dum Aloo trail from Kashmir to Kolkata".
- ā Stone, Martha (2015). Indian Slow Cooker:Getting to Know the Basics of Slow Cooked Indian Kitchen Delicacies. p. 16.
- ā 5.0 5.1 Favourite Traditional Indian Dum Aloo. Books on Demand. 2021. p. 17. ISBN 9783753401720.
- ā 6.0 6.1 Singh, Manali (2018). Vegetarian Indian Cooking with Your Instant Pot. Page Street Publishing. p. 67. ISBN 9781624146459.
- ā Kapoor, Sanjeev (2009). Desi Aloo. Popular Prakashan Pvt. Limited. p. 61.
- ā Dalal, Tarla (2007). Moghlai Khana. Sanjay & Company. p. 49.
- ā "'Dama Oluv'". Archived from the original on 18 May 2012.
- ā Stone, Martha (2015). Indian Slow Cooker: Getting to Know the Basics of Slow Cooked Indian Kitchen Delicacies. CreateSpace Independent Publishing Platform. ISBN 9781506142395.
Bibiliography[edit | edit source]
External links[edit | edit source]
| Main and side dishes |
|
|---|---|
| Snacks and sauces | |
| Breads | |
| Beverages | |
| Sweetmeats | |
| Bangladeshi diaspora | |
Pakistani dishes by cuisine and region | |||||
|---|---|---|---|---|---|
| Balochi |  | ||||
| Gilgiti | |||||
| Muhajir |
| ||||
| Pashtun | |||||
| Punjabi |
| ||||
| Saraiki | |||||
| Sindhi | |||||
| Common dishes |
| ||||
| Pakistani diaspora | |||||
 | This Indian cuisineārelated article is a stub. You can help Bharatpedia by expanding it. |