| Dum aloo | |
| Alternate Name: | Aloor dum |
| Country: | India |
| Region: | Jammu and Kashmir, West Bengal of India |
| Course: | Main |
| Main Ingredient: | Potato, Indian spices, ginger, garlic, onion |
| National Cuisine: | India, Bangladesh |
Dum aloo (also spelled as dam aloo, Hindi: दम आलू|translit=dam ālū) or aloor dum (Bengali: আলুর দম|translit=ālūr dam) or aloo dum (Oriya: ଆଳୁ ଦମ|translit=ālū dam) is a potato-based curry dish. Dum means slow-cooked, and aloo is 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 made from tomatoes and onions. Spices such as red chilies, garlic, ginger, cardamom, and fennel 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]