Dum Aloo or Aloo Dum is a potato-based Indian cuisine. This recipe requires two main ingredients i.e. potato and curd. It has a bit tangy, sour and spicy flavors and is really easy to make.
Originally, this recipe is a Kashmiri Pandit Cuisine belonging to the Kashmiri Valley in the Indian state of Jammu-Kashmir. Yet it is a popular dish and is cooked all over India.
It has also become a part of the North Indian cuisine. They cook it with extra spices and may have onion in the recipe.
It is also a specialty in Bengal, that they eat mostly with Luchi- that is equivalent to puri. This recipe is known as “Aloor dum” over there.
In a similar manner, everyone has their own version of this recipe. Be it Kashmiri, Punjabi, Mughlai or Bengali the base remains the same. Just the technique to make it and one or two ingredients differ.
Potatoes are a versatile vegetable. It gets to blend in any form with any vegetable or can be a solo hero. This dum aloo recipe is one such versatility of potato. And everyone relishes it in their own way.
You can serve this dish with naan, roti, Luchi, khasta roti, puri, etc. But this also goes really well with jeera rice or steamed basmati rice.