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Dum Aloo (also spelled as Dam Aloo) or Aloor Dum (Template:Lang-bn, Template:Lang-hi) 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
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
References
- ↑ 1.0 1.1 The Great Curries of India{{#if:Punjabi|, Punjabi}. Simon & Schuster(1995)
- ↑ 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{{#if:|, {{{last}}}}. Books on Demand(2021). ISBN 9783753401720
- ↑ 5.0 5.1 Vegetarian Indian Cooking with Your Instant Pot{{#if:Singh|, Singh}. Page Street Publishing(2018). ISBN 9781624146459
- ↑ Desi Aloo{{#if:Kapoor|, Kapoor}. Popular Prakashan Pvt. Limited(2009)
- ↑ Moghlai Khana{{#if:Dalal|, Dalal}. Sanjay & Company(2007)
- ↑ 'Dama Oluv'.
- ↑ Indian Slow Cooker: Getting to Know the Basics of Slow Cooked Indian Kitchen Delicacies{{#if:Stone|, Stone}. CreateSpace Independent Publishing Platform(2015). ISBN 9781506142395