• HealthyNidhi

Kolkata Street Style Aloo Dum

Updated: Oct 21, 2019

Kolkata streets have attitude! There is traffic, chaos and massive confusion, at the same time, there is an element of uniqueness that shines through all the madness. And then there’s always a delicious end to a destination – some sweet shops in the locality and there is always street food lanes lined up with food kiosks that sell food from different cuisines that have been given some indigenous makeovers at these street kiosks…the Chowmeinwala, the Jhaal Moori or the Puchka, the Momos or the Ghugni...

Here I am talking about the spicy Aloo dum made by the ‘World famous in Kolkata’ Ghontu da at lake Kali Mandir/Bari. I may try replicating these Aloo Dum at home and serve them in wooden plates when I have guests dining over… but I know it is never going to be the same.

There’s always some secret ingredient that goes into these inimitable originals. Here’s my take (a brilliant fake) served in paper plates and wooden bowls.

These are finger-licking good and could be smashing at all your dinner parties...they are so awesome!

Every dinner party has an eager guest looking for the recipe which I have happily shared. And now its yours!!

Kolkata Street Style Aloo Dum

Serves: 5-6 person

Preparation time: 45 minutes

Cooking time: 45 minutes

Cuisine: Indian, Moms recipe

Author: HealthyNidhi


1 kg baby potatoes

¼ cup of mustard oil

3-4 cardamom

2 bay leaves

½ cup tamarind water (made with 2 tablespoons of tamarind)

½ cup chopped coriander leaves

Salt to taste

For the Paste:

2 large onions

7-8 cloves of garlic

2 tablespoons of ginger grated

2 green chillies (optional)

2 teaspoon of coriander powder

1-2 teaspoon red chilli powder (as per taste)

3/4 teaspoon turmeric powder

1 teaspoon cumin seeds


  1. Boil the potatoes in an open pan till fairly done. Drain and cool slightly.

  2. Peel when warm as its easier to peel.

  3. Make a smooth paste .

  4. Add mustard oil in a roomy pan, allow to it to smoke slightly.

  5. Add cardamom, bay leaves and the prepared paste.

  6. Saute for a good 20 minutes at low heat and add salt.

  7. Add the peeled potatoes.

  8. Stir for a while for the flavours to coat the potatoes.

  9. Add the tamarind water and let the potatoes soak in the flavour.

  10. Cover and cook at very low heat. This process is called DUM.

  11. Add coriander leaves and serve immediately.

Top Tips:

  1. Boil the potatoes in an open pan and not in any kind of cooker as it tends to get mushy.

  2. In case peeling of potatoes is not your thing, peel and chop large potatoes in big chunks and follow the recipe in the same manner.

  3. Increase and decrease of spices to suit your taste.

  4. Do not skimp on the oil or the dum aloo will not taste well.

  5. In case mustard oil is not available use vegetable oil.

  6. Best eaten the day after as the flavours marinate so well.

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