Kolkata Street Aloo Dum

Have you ever tried the spicy and tangy aloo dum from phuchkawala in Kolkata? It is one of the spiciest thing you can ever eat. The heat from chilies and sour taste of the tamarind pulp mixed with the just well done baby potatoes, makes this street food one of my favorite. As I am writing this post, I am literally salivating remembering the paper plate full of fingerlicking good  baby potatoes aloo dum on my last trip to Kolkata.

phuchkawala

Potatoes have a special place in every Bengali’s heart. The comforting aloo chokha (Bengali version of mashed potatoes) or half cut potatoes in kansha mangsho (spicy mutton curry) – we like our potatoes anywhere and everywhere. But when it comes to aloo dum – it is like a Christmas in summer. The Kolkata street style aloo dum is a favorite everywhere whether it’s a side for luchi on a Sunday morning or an accompaniment with alcohol on a Friday night party. Try this recipe and you’ll know what I mean. You can also serve this aloo dum on phuchka to make alu dum phuchka, load it with loads of green chilies, cilantro and dash of tamarind pulp. I have adapted this recipe from Ishita’s Kolkata style spicy baby potatoes.

kolkata-street-aloo-dum

Kolkata Style Aloo Dum
Serves 4
Print
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 lb boiled baby potatoes
  2. 2 - 3 big bay leaves
  3. 1 medium onion, finely chopped
  4. 1 tablespoon ginger paste
  5. 1 tablespoon garlic paste
  6. 1 teaspoon turmeric powder
  7. 1 teaspoon chili powder
  8. 1 teaspoon cumin powder
  9. ½ teaspoon coriander powder
  10. 2 tablespoon tamarind pulp
  11. ¼ cup chopped cilantro leaves
  12. 1 teaspoon rock salt
  13. Freshly squeezed juice of 1 lime
  14. 1 teaspoon roasted cumin seeds, coarsely grounded
  15. 2 - 3 green chilies, coarsely chopped, optional
  16. 2 tablespoon mustard oil
  17. Salt to taste
  18. ½ teaspoon sugar, optional
Instructions
  1. Mix a pinch of turmeric powder, salt and sugar, if using with the baby potatoes. Heat the oil in a heavy bottom pan, and fry the potatoes till they start turning slightly brown about 3 minutes. Take out of the pan and keep aside
  2. In the same pan add the chopped onions and bay leaves and fry till the onion is almost done, about 5 minutes. Add in the ginger and garlic paste and fry for another 2 -3 minutes, or till the oil starts separating
  3. In the meantime, in a small bowl take about ¼ cup water and all the dry spice powder, stir to make a smooth paste. Pour in the spice paste to the fried onion mix and toss for a minute.
  4. Add the reserved baby potatoes and pour in the tamarind paste. Toss to coat. Pour about a cup of water and season with salt, if you are using rock salt then use little less salt than you would use.
  5. Cook on high for about 5 minutes or till the potatoes break once pressed
  6. Transfer to a serving platter and garnish with chopped cilantro, green chilies and roasted cumin powder, sprinkle the rock salt and pour in the lime juice
Notes
  1. Boil the potatoes skin on and about a teaspoon of salt to the water. Boil till the potatoes are not fully cooked. Once you are able to touch the potatoes, peel the skin off
  2. When serving you can pour another tablespoon of tamarind pulp thinned with water, to get a tangy taste
  3. The spice level mentioned above will yield a mildly spiced aloo dum, if you want more heat add more chili powder to the aloo dum
Cook like a Bong http://bengalicuisine.net/

kolkata-street-alu-dum

Dum Alu

Writing after a long long time. These few days I was absolutely burdened and couldn’t even enter my kitchen with the right state of mind to cook something new. With all the calorie consciousness all of us have really started avoiding potatoes and as such any high calorie fruits and vegetables. But you know what at times you also need to give a break to the thinking procedure and pamper your taste buds.

The dum alu is all about pampering that secret emotion of yours, which is now almost covered with the weight of the calorie conscious thoughts.

I tried this out yesterday, and had it with paratha. But I felt that this would as good as a snack on an evening enjoying and partying with friends.

Serves 6

Ingredients:

Potato (Alu) : 1kg

Onions (Peyaj): 200gms

Garlic (Rasun): 10 /12 cloves

Ginger (Adaa): 10gms

Turmeric powder (Halud guro): 1 teaspoon

Chilli powder (Lanka guro): 2 teaspoons

Garlic-Ginger paste (Aada-Rasun bata): 2 teaspoons

Mustard oil(Sarser tel): 2 tablespoons

Sugar (Chini): 1/2 tespoon

Coriander leaves(Dhane pata) to garnish

Salt to taste

Preparation:

  • Take the vinegar in a small bowl and add julienned ginger to it. Keep it aside for the ginger to soak.
  • Boil the potatoes un-peeled with 1 teaspoon of salt, don’t over boil. Just boil them till the hardness goes off.
  • Take them out, drain the water and peel off the skins. Cut the potatoes into halves if they are of medium size. You can also use the smaller potatoes, then don’t need to cut them into pieces.
  • Julien the onions and keep it aside.
  • Heat oil in a wok. Add the oinions, garlic cloves and saute’ till the onions start becoming golden brown.
  • Add the ginger-garlic paste and sauté till the fried smell comes out.
  • Add turmeric powder, chilli powder and salt along with two cups of water.
  • As steam starts coming out, add the boiled potatoes. Cook till the potatoes become soft. you can add water in the way if it gets too dry. Add the sugar and mix well.
  • Take the potatoes and keep in a serving bowl.
  • Garnish with the soaked ginger and chopped coriander leaves. Dum Alu

Instead of mustard oil you can also use vegetable or sunflower oil.Enjoy the DUM ALU with roti, paratha or just as a snack in a lazy evening with friends and family. Happy eating and happy cooking.

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