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The word dum translates to as steam-cooked or slow-cooked, while aloo means potato. [1] It is a part of the traditional Kashmiri Pandit cuisine, [2] [3] from the Kashmir Valley of the Indian union territory of Jammu and Kashmir. Dum aloo is now cooked widely throughout India. [4] There are also Banarasi and Bengali variations. [1]
Dum olav/Dum aloo, potato cooked with ginger powder, fennel and other hot spices. The most skillful part is to prick potatoes after frying them so that the gravy or the sauce gets absorbed in the potato, making them spongy and enhancing the flavour profile of the multiple potato-folds.
The pot may be sealed with dough during the last stages of cooking, using a technique called dum or dampokhtak. [2] The korma is made using a technique called bagar. in the later stage of cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising. The pan is then covered and shaken to release ...
Some of the popular Pashtun dishes, from left to right: 1. Mutton grilled kebab (seekh kabab); 2. Palao and salad; 3. Tandoori chicken; and 4. Mantu (dumplings). The Pashtun cuisine includes a blend of Central Asian, South Asian and Middle Eastern cuisines.
Wazwan (Kashmiri pronunciation: [ʋaːzɨʋaːn]) is a multi-course meal in Kashmiri cuisine, originating from Kashmir. Almost all the dishes are meat-based using lamb, beef or mutton with few vegetarian dishes. It is popular throughout the larger Kashmir region. Moreover, Wazwan is also served internationally at Kashmiri food festivals and ...
Aloo tikki: Patties of potato mixed with some vegetables fried: Vegetarian Aloo tuk: double fried potatoes tossed in spices: Vegetarian Aloo matar: Potatoes and peas in curry: Vegetarian Aloo kulcha: Mildly leavened flatbread stuffed with potatoes: Vegetarian Aloo methi: Aloo methi is a North Indian dish made with potatoes (aloo) and fenugreek ...
Rogan josh (English: /ˌroʊɡən ˈdʒɑʃ/); [1] Kashmiri: [roːɡan dʒoːʃ]), also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish originating from Kashmir. [2] It is made with red meat—traditionally lamb, mutton, or goat—and coloured and flavoured primarily by alkanet flower (or root) and Kashmiri chilies.
Aloo gobhi, aloo gobi or alu gobhi (pronounced [äːluː goːbʱiː]) is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and Indian spices. [2] It is popular in Indian cuisine. [3] It is yellowish in color due to the use of turmeric, and occasionally contains black cumin and curry leaves.