Many of you have tasted Kolkata’s Jhaal Jhaal Aloo r Dom, those we used to got in our Parar cha er dokan. Today a Bong took a trip down memory lane, rediscovered & made this ‘Poltu da r cha er Dokan er Aloor Dom/Kolkata Street Style Aloo r Dom’ for the first time & trust me, it tastes the same what Poltu da (tea stall owner at our para) used to make.
Poltu da r cha er Dokan er Aloor Dom/ Kolkata Street Style Aloo r Dom
- Baby potatoes-500g (Boiled & peeled. Poke a few holes in the potatoes with a fork) If you are using medium sized potatoes then boil, peel & cut into halves.
- Onion- 1 medium size (minced)
- Garlic paste- 1 tsp
- Ginger paste- 1 tsp
- Bay leaf- 1
- Cumin seeds- ½ tsp
- Sugar- 2tsp
- Green chilies- 2-3 (broken)
- Turmeric powder- ½ tsp
- Fresh coriander leaves- 2tbsp (finely chopped)
- Raw & solid tamarind paste- 2 tbsp (diluted in 1/4 cup of water, take the juice only using tea infuser)
- Mustard oil
- Coriander seeds- 1 ½ tbsp
- Cumin seeds- ½ tbsp
- Whole dried red chilies – 3 (you can reduce the number of whole red chilies, as per your taste)
- Whole black pepper- ½ tsp
- Piece of cinnamon stick- 1”
- Black cardamoms- 2
- Bay leaves- 2-3
In a frying pan dry fry the spices in medium flame, till fragrant, don’t let them burn, grind until fine in a blender.
Heat 4 tbsp of oil in a deep frying pan. Tamper with bay leaf & cumin seeds, once it splutters add the minced onions & cook till the onions are light brown. Next to add the ginger & garlic paste, mix & fry for a minute. Add spice powder, turmeric powder, salt & green chilies. Add some more oil (2-3tbsp) at this stage, if required. Mix well. Fry this on medium heat till the masala starts leaving oil. Now add the boiled potatoes & tamarind juice. Mix well with the masala & fry for 4-5 minutes. All this on medium heat. Add ¾ cup of water, mix. Cover & cook for 10 minutes. The gravy will be thicker, so stir in between to prevent from burning or sticking to the bottom of the pan. Add sugar, mix & cook for another 2-3 minutes. Remove from heat. Garnish with coriander leaves.
Serve hot with paratha, puri, naan, kachori, luchi or roti. It can also be eaten as a starter dish.