Banarasi Dum Aloo, a culinary masterpiece originating from the cultural heartland of Banaras (Varanasi), invites you into a world of rich flavors and culinary heritage. This dish epitomizes the essence of North Indian cuisine, renowned for its robust spices and creamy textures.
The word dum translates to as steam-cooked or slow-cooked, while aloo means potato. It is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. Dum aloo is cooked widely in India and Pakistan. There are also Banarasi and Bengali variations.
Well, in its true essence, if you cook anything using Dum (The ancient method of pressure cooking) it shall have the honour of the adjective. But what distinguishes the Kashmiri version of this dish, is the lack of Onions, tomatoes, garlic and Coriander.
One serving of Kashmiri Dum Aloo gives 269 calories. Out of which carbohydrates comprise 100 calories, proteins account for 12 calories and remaining calories come from fat which is 151 calories.
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