Hellowww everyone, long time haan? how’s the weekend goin’?

Today on FaS, I am going to share one of the famous Street food of Kolkata, – a heaven for foodies. okay umm .. .I know, – I know, Bengali sweets are more popular and certainly needs no introduction, however; the spicy, tangy and absolutely mouth-watering street food of Kolkata will leave you undecided on whether you like the spicy Bengali cuisine more or the melting flavors of the sweet -sweet ‘roshogullas.’ (Ah -tempting)

Monsoon in Kolkata is definitely not completed without having this Spicy aloo dum.

Staying in Kolkata for more than a year now, I am in love with what this city has to offer. . Never knew that I would love this place so much. Since then, it was my favorite! And coming to street food part, I always wanted to try my hands on all of them, especially this one and I finally did. The outcome was so delicious and drooling.

Here presenting you the famous dish straight from our kitchen!
Let’s check this out.


350gms baby potatoes
2 cups water + 1 cup tamarind (imli)
1 bay leaf (tej patta)
2 -3 dry red chilli (laal mirch)
1 tablespoon Cumin seeds (jeera)
1.5 tablespoons Coriander seeds (dhaniya)
1 tablespoon fennel seeds (sauf)
2-3 cloves (laung)
2 cardamom (elaichi)
1 inch ginger
1 small stick cinnamon (daalchini)
2 tablespoon Mustard oil
A pinch hing
1/4 tsp Turmeric powder
rock salt (as per taste)
Coriander leaves, for garnish


Step 1
Making of Tamarind Water

Combine 2 cups water + 1 cups tamarind (imli )in a bowl. Soak in water for a few hours to soften. You can also add hot water if there is a short of time for soaking. Mash with your fingers and remove the leftover pulp and seeds.

Step 2
Boiled Baby Potatoes

Now, take small medium sized baby potatoes (around 350 gms) and thoroughly rinse it with the water. Pat dry with a clean towel and keep it aside.
Boil the baby potatoes in Rock salt water (Do Not Miss adding salt) and peel it. Pierce with fork for all the flavors to sink in and keep aside.

Step 3
Grind Spices

Next step is to assemble all the ingredients of spices.
1 bay leaf, 3 dry red chilli, 1 tablespoon Cumin seeds, 1.5 tablespoons Coriander seeds, 1 tablespoon fennel seeds, 2-3 cloves, 2 cardamom, 1 inch ginger
1 small cinnamon stick

Dry roast well in a kadhai… let it cool and grind to fine powder.

Step 4

In a kadhai Heat 1.5 tbsp Mustard oil. To this add 1/4 teaspoon turmeric powder. Cook for 2 minutes.

Add the grinded powder, tamarind water and rock salt (approx 1/2 teaspoon) or according to taste. Cook stirring continuously until the mixture becomes little dry and slurpy. Garnish it with coriander leaves and Enjoyyyyyyy!!!

Love this Spicy Indian Recipes? 

Be sure to leave a comment, rating, and review so that I can use your feedback to create more yums. Toodles!xoxo

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