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

Potato Tibetan Style

Hi, had been writing about Bengali cuisine all these time, so just thought of changing your taste a bit. There was a Nepali cook at my place a long time ago; he used to cook the potato in Tibetan style.

Well I was in school then and this had been my lunch during the break for many a days. It tasted so good with roti or paratha. All my class mates used to run behind me to have a spoonful of the curry.

So here it goes for you all.

Ingredients:

Potato (aalu): 5 large ones, peeled and cut into dices of 1 inches size

Onion (peyaj): 1 finely chopped

Fenugreek powder (methi guro): ½ tea-spoons

Garlic (rasun): 2 cloves finely chopped

Ginger paste (aada bata): 1 tea-spoon

Turmeric powder (halud guro): ¼ tea-spoons

Tomato: 2 medium sized

Olive oil: 2 table-spoons

Green chilli (kacha lanka): 3

Preparation:

  • Sauté the fenugreek seeds in a pan until they become golden brown.
  • To it add the chilli, garlic, ginger paste, and onions. Fry till the onion wilts.
  • Cut the tomato in quarters and add along with the turmeric powder. Fry for 1 or 2 minutes more.
  • Add the whole sautéed masala in a blender and puree until it becomes smooth.
  • Boil the potatoes and fry little.
  • Add the puree and gently cook for a minute.
  • Serve with roti or paratha or just have it over an evening chat.

Potato Tibetan Style
If you don’t want to add olive oil , then cook it with sunflower or mustard oil also. You can also add some coriander over it as a garnishing just before serving.

Happy cooking.

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