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Dum Aloo

                 

                Dum aloo is classic, easy and rich creamy, potato based gravy. This dish is from heaven of India Jammu & Kashmir. This dish part of traditional Kashmiri pandit cuisine. This dish is a part of celebrations. Weddings, house parties, are celebrated with this strong aromatic yet pleasing gravy.

                   The preparation is easy but time consuming. Potatoes used in this gravy are small only. First potatoes are deep fried with skin on. Then gravy preparation part comes, gravy is been cooked slowly on an low flame, cashew paste, onion puree, tomato puree, ginger paste are cooked with aromatic and strong whole spices like, bay leaf, black cardamom, cinnamon stick, cloves, green cardamom, and dried fenugreek leaf and to make it rich and creamy yogurt is been added. At the end the greavy is transferd to earthen pot or brass pot then pot and lid are sealed with wheat dough. Sealed pot with classic treasure in it are leave on a slow flame to be steamed hence the name starts with Dum aloo. Dum means to steam on a very low flame for longer time. So when the seal is borken the whole house smells heavenly!!!

                     Dum aloo is very popular across India. In Bengal Dum aloo is specialty and eaten with Luchi (fried flat bread) known as Aloor Dum. Every state has it's own take on dum aloo. Dum aloo is eaten with rice or butter naan or plain parantha.

                   Most of the Indian restaurants have Dum aloo in their menu so you won't be missing out on this dish.

                   Happy eating foodies!!!  





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