Dum aloo recipe Punjabi | Restaurant style dum aloo recipe (2024)

FAQs

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.

Dum means slow-cooked, and aloo is potato. It is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir.

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” derives from “Dumpukht” meaning air-cooked or baked. Dum Chicken Biryani is traditionally cooked over wood or charcoal fire – A rice filled handi or earthen pot, layered in harmony with meat and spices, covered with a lid and sealed with dough.

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.

ˈdəm-ˌdəm. : a stupid person : dummy.

Traditions assign its origin in pre-partition India to the reign of Nawab of Awadh Asaf-ud-Daulah (1748–97). The technique is now commonly used in other cuisines such as South Asian, Central Asian, and West Asian.

Price: ₹249.

This is a layered and dum cooked biryani made from baby potatoes. Hence the name dum aloo biryani or potato dum biryani. It makes for a filling, satisfying and healthy meal when served with a side of raita or yogurt, pickle and papad. Sharing a potato biryani which is a family recipe and loved at home.

Which potato is rich? ›

They're rich in vitamin C, which is an antioxidant. Potatoes were a life-saving food source in early times because the vitamin C prevented scurvy. Another major nutrient in potatoes is potassium, an electrolyte which aids in the workings of our heart, muscles, and nervous system.

While the skin does contain approximately half of the total dietary fiber, the majority (> 50%) of the nutrients are found within the potato itself. The only nutrient significantly lost when the skin is removed is fiber. Potassium and vitamin C are found predominantly in the flesh of the potato.

Aloo Gobi is a classic Indian main dish or side that marries perfectly tender potatoes and cauliflower with a blend of spices, aromatics, and tomatoes. It's deeply nourishing and comforting, easy to make, and budget-friendly! One of the most popular recipes across India and Pakistan is Aloo Gobi.

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.

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.

Unlike other Biryanis that are cooked in dum, Tawa Chicken Biryani is prepared on a tawa and hence derives its name from there. What you'll find in this beautiful delicacy is: A meld of spicy and flavorful high-quality basmati rice tossed in masaledar chicken mixture.

Dum biryani is a slow cooked, layered rice dish and normal biryani is a kacchi biryani or pakki biryani. In normal biryani, the meat and rice are cooked separately before being combined. In terms of taste, dum biryani is often considered more flavorful and aromatic due to the slow cooking process.