Kolkata Street Style Dum Aloo
This snack made with baby potatoes, has everything that brings back my nostalgia. This was my favourite snack while growing up in Kolkata. Street vendors served them in a bowl made with dried leaves and I used to gobble it up within no time. The tears that flowed down the eyes after that, due to the spice and heat of this delicious snack is a topic for another day 😂.
It hits all the right notes of my taste buds. This is spicy, tangy, super fiery and ain’t for the faint hearted. It is spiced with lots of green chillies, jhaal muri masala (Kolkata spice – recipe provided in the recipe card notes), tamarind and other spices. It does not have onion or garlic (I promise you won’t miss them) and is so quick to make.
Cool your palette with lemon water as you gobble them up or wash it down with a mug of chilled beer on a weekend evening. Despite the spice and heat, it’s super addictive!!!
If you like this Kolkata Street style dum aloo recipe, or have questions about it, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
You may also like –
Kolkata Street Style Dum Aloo
Ingredients
- 500 Gms Baby potatoes
- 1/8 Cup Mustard oil
- 1/4 Cup Onions - finely chopped
- 1 Pc Bay leaf
- 2 Pcs Dry red chillies
- 1 Tsp Cumin seeds
- 1.5 Tbsps Ground green chillies or less if desired
- 1/2 Tsp Grated ginger
- 1 Tsp Roasted cumin powder
- 1 Tsp Coriander powder
- 1 Tsp Red chilli powder
- 1/2 Tsp Turmeric powder
- 1/4 Cup Water
- 2 Tbsp Tamarind pulp soaked and strained
- 2 Tbsp Jhaal muri masala* (recipe linked in notes)
- 1 Tsp Sugar or jaggery optional but recommended
- Salt to taste
Garnish
- Slivered ginger
- Chopped cilantro
- Lemon juice mandatory
Instructions
- Pressure cook baby potatoes to one whistle and immediately release the steam. They should be just tender and not over cooked. Drain and peel them.
- Heat 2 tbsp mustard oil in a pan and sauté potatoes until they form a crisp layer and turn golden brown. Remove and keep aside.
- In the same pan heat remaining 2 tbsp mustard oil. Add bay leaf and dry red chillies. Add cumin seeds.
- Add the green chillies, and ginger. Sauté for 3-4 mins. Add the jhal muri masala in 1/4 cup water and mix in. Let it cook for 2-3 mins, or until it releases oil.
- Add the chopped onions and let it cook until it turns a bit mushy.
- Mix in all the dry spices and salt. Then add the potatoes. Cook for 4-5 mins.
- Add in the tamarind pulp. Continue to cook it over medium low for another 2-3 mins until the potatoes are tender enough and the masalas coat the potatoes well.
- Garnish and enjoy!!!
