Dum aloo is a Kashmiri dish made with potatoes, onions, and tomatoes cooked in curry or masala gravy. It is cooked over low heat in a clay pot, sealed until serving time. The name refers to the cooking method, which involves slow cooking in a sealed pot. Spices are roasted and added to the dish, which can also include almonds or cashews. The dish can be cooked in any clay pot or slow cooker with a heavy bottom and a sealable lid.
Dum aloo, also used dam aloo, is a traditional Indian dish originating from the northern part of the country. It is specifically Kashmiri cuisine consisting of potatoes, onions and tomatoes which are cooked in curry or masala gravy. There are many variations of dum aloo, but most of them involve cooking the dish over low heat in a special clay pot. This is considered to be one of the most fragrant Indian potato dishes because the pot is often sealed and not opened until it is time to serve.
The name dum aloo refers to both the main ingredient and the cooking method. Aloo means ‘potato’ and dum literally means ‘hot breath’ or ‘steam’, and in a culinary context refers to a particular style of cooking. The cooking style of dum involves the use of a heavy-bottomed clay pot called a handi. This pot is placed over slow burning coals with a lid on top. The edge of the lid is fixed with a paste of water and flour which seals it like a pressure cooker.
The first step in making dum aloo is preparing the potatoes. This can be done by boiling them until tender or by dipping them in lightly salted water. Some recipes call for the potatoes to be used whole or cut into smaller wedges. Other recipes call for the potatoes to be cut in half, hollowed out, and then stuffed again. Potatoes can also be pan-fried until golden brown for added flavor and texture.
The liquid portion of the dish begins by preparing a dry spice mix, sometimes called a curry or masala. Much Indian cooking gets its distinctive taste by roasting spices in a specific order in a heavy-bottomed pan. To qualify for dum aloo, common spices are cardamom, cumin, and coriander seeds. Depending on the recipe, spices such as fennel seeds, dried chillies or star anise may be added. Garlic and ginger may also be used, although a powder called asafetida is sometimes substituted for religious reasons.
Spices and potatoes The cooked are added to the manio together with tomatoes, onions and possibly almonds or cashews. The lid is sealed with the flour paste and the dish can cook for 20 minutes or more. If a handi is not available, any clay pot will do. A slow cooker can also be used. Important attributes for a dum aloo pot are a heavy bottom and a lid that can be sealed.
Protect your devices with Threat Protection by NordVPN
