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Alternative names | Aloor dum |
---|---|
Course | Main |
Place of origin | India |
Region or state | Jammu and Kashmir, West Bengal of India |
Associated cuisine | India, Bangladesh |
Main ingredients | Potato, Indian spices, ginger, garlic, onion |
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]
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]
This page has been
copied to the
Wikibooks
Cookbook using the
Import tool. The wikibooks version of this article can be found by following
this link to the cookbook article. If the page can be re-written into an encyclopedic article, please do so and remove this message and/or add a link to the wikibook using {{ cookbook}}. |
Alternative names | Aloor dum |
---|---|
Course | Main |
Place of origin | India |
Region or state | Jammu and Kashmir, West Bengal of India |
Associated cuisine | India, Bangladesh |
Main ingredients | Potato, Indian spices, ginger, garlic, onion |
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]
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]