<Tr> <Th> Main ingredients </Th> <Td> Potatoes </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Dum Aloo Media: Dum Aloo </Td> </Tr> <P> Dum Aloo (also spelled as Dam Aloo) or Alu Dum (Hindi: दम आलू) is a potato based dish, it is a part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir . The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices . Dum Aloo is a popular recipe cooked throughout India . In Bengal, it is a specialty dish eaten mostly with Luchi and is known as "Aloor dum". </P> <P> Peel, wash and prick baby potatoes all over with the help of a fork . In some recipes the potatoes are kept unpeeled . In this case they should be washed properly . Keep the potatoes in salted water for fifteen minutes . Heat sufficient oil in a kadai and deep - fry the potatoes on medium heat till golden brown . Drain and place on an absorbent paper and keep aside . Heat mustard oil in a pan to smoking point . Cool and heat again . Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour . Add onion and sauté for three to four minutes or till the onion turns light golden . Add ginger - garlic paste and sauté for a minute . Add a little water and stir . Add tomatoes and sauté for a minute . Add a little water and cook till tomatoes turn pulpy . Add red chili powder, cumin powder, coriander powder, turmeric powder and a little water and stir . Add fried potatoes and stir to mix well and cook for two minutes . Add a little water and salt . Mix well and simmer for five minutes or till the potatoes absorb the gravy . Add garam masala powder and stir . Remove from heat and serve hot garnished with coriander leaves and ginger strips . It can be served with jeera rice, fried rice, or rotis . </P>

What is the main ingredient of dum aloo