Dul Alu specifically belongs to Kashmiri Cuisine … The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices. It is a popular recipe cooked in all parts of India but the most popular recipes that made a place in every house were Kashmiri Dum Alu, Punjabi Dum Alu and Bengali Dum Alu also known as “Aloor Dom” made in mustard oil. The Kashmiri Dum Alu has a specific taste and aroma of fennel and is made in a spicy gravy, whereas the Punjabi Dun Aloo has subtle taste with mild use of spices.
Alu Dum is certainly that one vegetable that is loved by one and all. A perfect blend of spice and cream makes it absolutely scrumptious specially when teamed up with Kashmiri Fruit Pulao, Butter Naan or Dahi Ki Roti.