Nepali Aloo Dum Recipe | Easy Darjeeling Style Aloo Dum Recipe (2024)

FAQs

What is the difference between Dum Aloo and Kashmiri dum aloo? ›

Both the variants are quite different from each other - the biggest difference being that Kashmiri Dum aloo has very little gravy in it, whereas Punjabi dum aloo is a proper gravy dish.

The word Dum means “cooked with steam” and aloo means “potato” in Hindi. So Dum Aloo is a slow cooked potato curry, which basically uses the dum style of cooking.

This dish features small, whole potatoes cooked in a rich and aromatic gravy, showcasing the essence of Kashmiri cuisine. The hallmark of Dum Aloo lies in its delicate blend of spices, with an emphasis on fennel, ginger, and aromatic dried ginger powder, which lends it a unique and slightly sweet flavour profile.

Why is Dum Aloo called so? Dum cooking is associated with slow or low flame cooking mixed with a couple of pure Indian spices. This form of cooking was usually associated with cooking non-vegetarian dishes in pre-partition India and is believed to have originated during Nawab Asaf-ud-Daulah's rule.

It is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir.

Kashmiri Dum Aloo is a traditional Kashmiri potato recipe where baby potatoes are boiled, fried, and then added to a spicy and rich yogurt-based gravy. This curry is subtly flavored with dry ginger powder and fennel powder which gives it a very distinct taste.

Potatoes are tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae. আলু হল Solanum tuberosum উদ্ভিদের একটি শ্বেতসারসমৃদ্ধ কন্দ এবং এটি আমেরিকার স্থানীয় একটি মূল সবজি । উদ্ভিদটি সোলানেসি নামক নাইটশেড পরিবার বহুবর্ষজীবী উদ্ভিদ ।

Aloo, a North Indian and Pakistani term for potatoes, found in the names of a number of dishes: Aloo chaat, dry potato snack. Aloo chokha, fried potatoes.

1. Rogan Josh. A signature dish of Kashmiri cuisine, Rogan Josh is an aromatic lamb dish. Originally brought to the region by the Mughals, the dish has a deep red colour that's usually attributed to Kashmiri lal mirch or the dried flowers or roots of ratan jot (a herb).

Kashmiri Saag ( Haakh) or Collard Greens is the most consumed fresh leafy vegetable in Kashmir.

What is the difference between dum and dum pukht? ›

Dum means 'to keep food on slow fire' and pukht means 'process of cooking', thus meaning 'cooking on slow fire'. The method often requires cooking times up to 24 hours. Dum pukht cooking uses a round, heavy-bottomed pot, preferably a handi (clay pot), in which food is sealed and cooked over a slow fire.

Dum means to simmer. To cook on very low flame, mostly in sealed containers, allowing the meat to cook, as much as possible, in their own juices and bone-marrow. Usually, a covered pot is sealed to create pressure to ensure cooking is low and slow. The discovery of this cooking method is quite fascinating.

Dum means to breathe, 'to keep food on slow fire' and pukht means 'process of cooking', thus Dum Pukht is 'cooking on slow fire'. In this form of cooking the food is cooked in a sealed pot over long periods.

Dum is a way of cooking Biryani wherein you place layers of under-cooked rice on a bed of marinated meat and seal it. Dum means sealing. On the other hand “Hyderabadi” is the variety of biryani that originated in Hyderabad. All Hyderabadi biryanis are Dum biryanis.