| Dum aloo | |
| Alternate Name: | Aloor dum |
| Place Of Origin: | Kashmir |
| Region: | Jammu and Kashmir, West Bengal of India |
| Course: | Main |
| National Cuisine: | India, Bangladesh |
Dum aloo (also spelled as dam aloo, hi|दम आलू|translit=dam ālū), aloor dum (bn|আলুর দম|translit=ālūr dam) or aloo dum (or|ଆଳୁ ଦମ|translit=ālū dam) is a potato-based curry dish. The word dum translates to as steam-cooked or slow-cooked, while aloo means potato. It is a part of the traditional Kashmiri Pandit cuisine,[1] [2] from the Kashmir Valley, in the Indian state of Jammu and Kashmir. Dum aloo is cooked widely in India and Pakistan.[3] There are also Banarasi and Bengali variations.[4]
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. The Banarasi variation sauce is typically more aromatic and is made from tomatoes and onions. Spices such as red chilies, garlic, ginger, cardamom, and fennel along with other herbs, are added to the sauce.[6] [7] The potatoes are cooked slowly at low flame in the sauce, and can be garnished with coriander.[8] [9] Dum aloo is often paired and served with naan.[10]