|
Dum aloo
Dum aloo (also spelled as dam aloo, Hindi: दम आलू, romanized: dam ālū), aaloo dam (Awadhi or Bhojpuri: 𑂄𑂪𑂳 𑂠𑂧, romanized: ālō dam) aloo dum (Bengali: আলুর দম, romanized: ālūr dam) or aloo dum (Odia: ଆଳୁ ଦମ, romanized: ālū dam) is an Indian fried potato-based curry dish. The word dum translates to as steam-cooked or slow-cooked, while aloo means potato.[1] It is a part of the traditional Kashmiri Pandit cuisine,[2][3] from the Kashmir Valley of the Indian union territory of Jammu and Kashmir. Dum aloo is now cooked widely throughout India.[4] There are also Banarasi and Bengali variations.[1] PreparationThe 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 alsoReferences
|
||||||||||||||||||||
