Dum Aloo

Dum Aloo is a popular Indian dish made from potatoes, primarily in the Kashmir region but also in other parts of the country. The dish is a part of traditional Kashmiri cuisine and has spread to other regions due to its unique taste and rich flavor.

History

The origins of Dum Aloo can be traced back to the Kashmir Valley, where it was first prepared by the Kashmiri Pandits. The dish has since become a staple in many Indian households and is often served during special occasions and festivals.

Preparation

The preparation of Dum Aloo involves boiling potatoes until they are soft, then frying them in oil until they become golden brown. The potatoes are then simmered in a rich gravy made from a blend of spices including turmeric, cumin, coriander, and garam masala. Some variations of the dish also include yogurt or tomato puree to add a tangy flavor.

Variations

There are several regional variations of Dum Aloo. In the Punjab region, the dish is often made with a tomato-based gravy and is spicier compared to the traditional Kashmiri version. In Bengal, the dish is known as 'Aloor Dum' and is typically less spicy, with the addition of ghee and peas.

Serving

Dum Aloo is typically served with Indian breads such as naan or roti. It can also be served with rice dishes like pulao or biryani. The dish is often garnished with fresh coriander leaves before serving.

See also

• List of Indian dishes
• Kashmiri cuisine
• Punjabi cuisine
• Bengali cuisine

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