The word dum translates to as steam-cooked or slow-cooked, while aloo means potato.

[5] Kashmiri dum aloo sauce is made with yogurt or khoya, and often includes a cashew nut paste.

[5] The Banarasi variation sauce is typically more aromatic and is made from tomatoes and onions.

[6] Spices such as red chilies, garlic, ginger, cardamom, and fennel along with other herbs, are added to the sauce.

[7][8] The potatoes are cooked slowly at low flame in the sauce, and can be garnished with coriander.