Dum aloo
Kashmiri fried potato curry
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Media: Dum aloo
Dum aloo (also spelled as dam aloo, Hindi: दम आलू, romanized: dam ālū) or aloor dum (Bengali: আলুর দম, romanized: ālūr dam) or aloo dum (Odia: ଆଳୁ ଦମ, romanized: ālū dam) 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. Dum aloo is cooked widely in India and Pakistan.[4] There are also Banarasi and Bengali variations.[1]
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 made from tomatoes and onions.[6] Spices such as red chilies, garlic, ginger, cardamom, and fennel 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
Food portal
References
- ^ a b 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
- ^ Martha Stone (2015). Indian Slow Cooker:Getting to Know the Basics of Slow Cooked Indian Kitchen Delicacies.
- ^ a b Favourite Traditional Indian Dum Aloo. Books on Demand. 2021. p. 17. ISBN 9783753401720.
- ^ a b 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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