Dum aloo
Kashmiri fried potato curry
From Wikipedia, the free encyclopedia
Dum aloo (also spelled as dam aloo Hindi: दम आलू, romanised: dam ālū), dum olav (Kashmiri: دَمہٕ اولَو, romanised: damü ōlav), aaloo dam (Bhojpuri: 𑂄𑂪𑂳 𑂠𑂧, romanised: ālō dam) aloor dom (Bengali: আলুর দম, romanised: ālūr dam) or aloo dum (Odia: ଆଳୁ ଦମ, romanised: ālū dam) is a potato-based curry dish.
 Dum aloo | |
| Alternative names | Aloor dum |
|---|---|
| Course | Main |
| Place of origin | Kashmir |
| Region or state | Jammu and Kashmir, Bhojpuri Region of Uttar Pradesh and Bihar, West Bengal of India |
| Associated cuisine | India, Pakistan, Bangladesh |
| Main ingredients | Potato, Indian spices, ginger, garlic, onion, herbs |
Etymology
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
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]
Preparation
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]
