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 of tangy, sour, and spicy flavors and is really easy to make.
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.
Different Versions Of Dum Aloo
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 North Indian cuisine. They cook it with extra spices and may have onion in the recipe.
Banarasi people make this dish by stuffing the potatoes with a mash of potatoes and spices, after frying them and adding them to a yellowish gravy.
It is also a specialty in Bengal, that they eat mostly with Luchi- which 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.
TR’s Extra Shots:
- To get the potatoes to properly absorb the gravy deep fry the potatoes twice. The first time it must be only 70% done. Fry them again just before adding them to the gravy. Since they will be piping hot with oil they will absorb the gravy properly.
- Kashmiri red chilli powder in this is mostly for colour and not to add spice. You can regular red chilli powder for that. You can deseed them if you do not want the heat.
- Add a bit of chopped ginger for a sharp flavour.
- We are making a paste of various spices. You can replace that with fennel powder and dry ginger powder, with cumin seeds and cardamom in tempering.
- When adding curd to the pan of hot oil the flame should be low and you need to stir the curd immediately. Otherwise, it will get curdle.