Dum Aloo (also spelled as Dam Aloo) or Alu Dum (Hindi: दम आलू) is a potato based dish, it is a part of the traditional Kashmiri Pandit cuisine,[1][2] from the Kashmir Valley, in the Indian state of Jammu and Kashmir. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices.[3] Dum Aloo is a popular recipe cooked throughout India. In Bengal, it is a specialty dish eaten mostly with Luchi and is known as "Aloor dum".
Recipe[edit]
Peel, wash and prick baby potatoes all over with the help of a fork. In some recipes the potatoes are kept unpeeled. In this case they should be washed properly. Keep the potatoes in salted water for fifteen minutes. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain and place on an absorbent paper and keep aside. Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour. Add onion and sauté for three to four minutes or till the onion turns light golden. Add ginger-garlic paste and sauté for a minute. Add a little water and stir. Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn pulpy. Add red chili powder, cumin powder, coriander powder, turmeric powder and a little water and stir. Add fried potatoes and stir to mix well and cook for two minutes. Add a little water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy. Add garam masala powder and stir. Remove from heat and serve hot garnished with coriander leaves and ginger strips. It can be served with jeera rice, fried rice, or rotis
Recipe[edit]
Peel, wash and prick baby potatoes all over with the help of a fork. In some recipes the potatoes are kept unpeeled. In this case they should be washed properly. Keep the potatoes in salted water for fifteen minutes. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain and place on an absorbent paper and keep aside. Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour. Add onion and sauté for three to four minutes or till the onion turns light golden. Add ginger-garlic paste and sauté for a minute. Add a little water and stir. Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn pulpy. Add red chili powder, cumin powder, coriander powder, turmeric powder and a little water and stir. Add fried potatoes and stir to mix well and cook for two minutes. Add a little water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy. Add garam masala powder and stir. Remove from heat and serve hot garnished with coriander leaves and ginger strips. It can be served with jeera rice, fried rice, or rotis
