Dum aaloo

Dum Aaloo (also spelled Dum Alu or Dum Aloo) is a popular Indian dish made from potatoes, typically smaller ones, that are first fried and then slow cooked (or 'dum' cooked) at a low flame in a gravy.

History

The dish has its roots in the Kashmiri tradition, where it is known as Dum Olav or Dum Aloo. It is believed to have been brought to the region by Mughal emperors, who were known for their love of elaborate and rich food. The dish has since been adapted into various regional cuisines across India, each with its own unique variations.

Preparation

The traditional method of preparing Dum Aaloo involves frying small, peeled potatoes until they turn golden brown. These are then combined with a rich gravy made from a blend of spices such as turmeric, cumin, coriander, garam masala, and fennel seeds, along with yogurt or tomato puree. The dish is then slow cooked ('dum' cooked) at a low flame, allowing the flavors to penetrate the potatoes.

Variations

There are several regional variations of Dum Aaloo. In the Punjabi version, the potatoes are often stuffed with paneer or dry fruits before being cooked in the gravy. The Bengali version, known as Aloor Dum, is slightly sweeter and typically uses baby potatoes with the skin on. The Gujarati version of the dish, known as Dum Aloo Gujarati, is a dry version with a sweet and spicy flavor.

Serving

Dum Aaloo is typically served with Indian breads such as naan, roti, or rice. It is a popular dish for special occasions and is often included in the menu for Indian weddings and festivals.

See also

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

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