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

The word 'Dum' refers to slow cooking by sealing the pot. This dish has two variants – Punjabi 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 .

What is the English name for Dum Aloo?

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.

Why is Dum Aloo famous in Kashmir?

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.

Where is Dum Aloo originally from?

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

What is Kashmiri dum aloo made of?

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.

Who invented Aloo Dum?

Kashmiri Pandits were the ones who invented this recipe. Dum aloo curry is extremely popular across India. This dish has several versions, depending on its native tastes and requirements.

In which state is Dum Aloo famous?

Dum aloo is a spicy curry usually made with baby potatoes and widely popular in India. Now there are many ways to make it but one of the most famous one is “Kashmiri Dum Aloo” originating from the state of Jammu & Kashmir and hence the name.

What is the Bengali name of potato?

আলু annual native to South America having underground stolons bearing edible starchy tubers; widely cultivated as a garden vegetable; vines are poisonous. Solanum tuberosum, white potato vine, white potato. আলু, ...

Which is the most consumed vegetable in Kashmir?

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

Who is the king of vegetables in Kashmir?

No doubt there are other vegetable types which are grown in Kashmiri, but Haakh is known as the king of Kashmiri vegetables which is commonly grown throughout the year and is largely consumed one as well.

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.

What does Kashmiri sauce taste like?

Also known as Rogan Josh, this balanced curry comes from the beautiful mountainous state of Kashmir. Hints of nutmeg and mace add depth and balance to the rich tomato flavor .

What is Indian Dum style?

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 .

What does dum mean in Indian food?

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.

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

December 26, 2017 By Debjani Chatterjee Alam 1 Comment

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How can I not post the recipe of the Nepali Aloo Dum when around 12 people asked for the same the day before yesterday? Aspicy, tangy Potato side Nepali dum Aloo or Darjeeling style Aloo Dum is pure bliss. This happened when I posted a picture of our Christmas family lunch. The Nepali Aloo Dom was part of the deshi lunch I made. The platter was having Bengali Ghee Bhat, Roti, Deshi Murgir Dum, Nepali Aloo Dum, Tomato Aamsotto Khejur Chutney, and Gajar Ka Halwa.

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Nepali Aloo Dum
Nepali Dum Aloo- Recipe Courtesy Doma Wang

Nepali Aloo Dum

By the way, I learned the recipe from Doma Wang,a friend who runs The Blue Poppy, a Kolkata-based popular Tibetian, and Chinese casual dining. Doma Di is from the hills and hence has amazing knowledge about the food from the hilly areas including Nepal.

I first had this simple potato delicacy in Darjeeling. In fact, the Dum aloo actually is an easily available dish in that part of the country. The recipe actually hailed from Nepal, the neighboring country.I was planning to make it at home for a long and was searching for the recipe too. I found a few recipes while searching the net, however, was not sure which one to go with. Finally, I contacted Doma Di."Doma Di can you please share the recipe for Nepali Alu Dum"; I wrote without a second thought to Doma Wang a few days back.

Nepali Dum Aloo- Recipe Courtesy Doma Wang

I somehow knew that she is going to help me and exactly the same happened. She shared the recipe gladly. Spicy, flavored with garlic, reddish color, and tempered with Panch Phoron, this is what Nepali Dum Aloo is to me. The rustic flavors, in fact completely different from other forms of Dum Aloo, makes Nepali Aloo Dum special for sure.The recipe she shared is a simple potato preparation dominated by the flavor of garlic and almost no spices apart from Chili; this aloo Dum is completely different from the Bengali version of the same dish.Following her recipe, I cooked the Nepali Aloo Dum around 3 times though posted it for the first time on Christmas.

The recipe I am sharing is almost similar to whatever I learned from Doma di with very little modification. For Example, I have used baby potatoes; and two types of chilies while her recipe was with normal potatoes and one type of chili.

Nepali Aloo dum | Darjeeling style Dum Aloo

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Author: Debjani Chatterjee Alam
Total Time: 30 mins
Yield: 5 People 1x

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Description

A very easy recipe for Nepali Dum Aloo or Darjeeling style Dum Aloo; a potato-based spicy side dish from Nepal

Ingredients

UnitsScale

1 kg Potato
4 Tomato
20 cloves Garlic
5 Dry Red Chili
2 Dry Kashmiri Red Chili
1 Tsp. Panch Phoron/ Bengali 5 Spices"
1 Tsp. Turmeric Powder
4 Tbsp. Mustard Oil

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Instructions

Wash the Potatoes under running water.
Take Potatoes along with water in a pressure cooker and cover the same with a lid with the whistle on.
Cook on high flame till the pressure builds.
Reduce the flame and switch the stove off after two whistles come out.
Open the Lid once the pressure drops completely.
Now Peel the skin off the Potatoes.
I have used Baby Potatoes and hence didn't cut those into pieces.
In case using normal potatoes cut those into halves after boiling.
Make a puree of the Tomatoes.
Soak both the Chilis in boiling water for 15 minutes.
Make a paste of the Chillies (4 Red Chili and 2 Kashmiri Red Chili) with the Garlic.
Heat Oil in a pan.
Temper the oil with one Red chili and Panch Phoron.
Add Tomato Puree and cook until the aroma of tomato goes.
Now add Chili garlic paste and cook on low flame until oil comes out from the mixture.
Add Salt to the mixture.
Now pierce the potatoes using a fork and add those to the mixture.
Using a spatula coat the potatoes with the spice and cook on low flame for around 5 minutes.
Take one potato out and after massing it add to the pan again
Add a cup of water and cook on low flame till the water reduces completely and oil comes out from the Nepali Dum Aloo.
Serve it hot with your choice of Bread or Rice.

Notes

Cooking Tips by Debjani:
Panch Phoron: a mixture of Fennel Seed, Mustard Seed, Cumin Seed, Fenugreek Seed and Nigella Seed.
You can increase or decrease the quantity of Chili depending on how hot you want your Nepali Dum Aloo or Darjeeling style Dum Aloo to be.
I don't add any spice powder apart from Turmeric and Chili while making this dish.
Tomato Puree can be replaced with chopped Tomato.
If not available Whole Kashmiri Chili can be replaced with normal Red Chili.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Side Dish
Method: Cooking
Cuisine: Nepali

Nutrition

Serving Size: 5 People
Calories: 233
Sugar: 5.1g
Sodium: 1410mg
Fat: 11.7g
Saturated Fat: 1.4g
Carbohydrates: 3.4g
Fiber: 4.1g
Protein: 3.8g
Cholesterol: 10mg

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Potato-Based Recipes apart from the Darjeeling Aloo Dum from Debjanir Rannaghar:

Bori Begun Aloo diye Ilish Macher Tel Jhol
Aloo Fulkopi diye Macher Jhol
Bengali Niramish Aloor Dum
Stir-Fried Bottle Gourd and Potato Peel
Aloo Posto
Aloo Potol Diye Macher Jhol
Bedmi Poori Aur Aloo ki Sabzi
Tandoori Dum Aloo

Here goes the Christmas meal picture with Nepali Aloo Dom I was referring to in the first paragraph!

https://www.instagram.com/p/BdIPvbuBts6/

Have you tried the Nepali Aloo Dum Recipe from Debjanir Rannaghar!

Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com or on Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.

You can follow me onFacebook,Twitter,Pinterest,andInstagramfor updates and recipes from Debjanir Rannaghar.

Nepali Aloo Dum Recipe | Easy Darjeeling Style Aloo Dum Recipe (8)

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About Debjani Chatterjee Alam

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Comments

Sharmin says
October 31, 2021 at 5:25 pm
What does take one potato out and after massing it return to pan?
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