Each time we travel to Calcutta, my husband and I always go to Ganguram (a famous confectionner) near Gariahat market to have aloo dum. We don’t take them away, we just eat them in the shop standing and enjoying their spicy unique taste The other day, I had a craving for aloo dum and as spring small potatoes start to be in the market, I searched in my cooking books to find a recipe…

Here is the recipe, inspired by Chitrita Banerji, “Bengali cooking”
ingredients:

250g small potatoes, cooked and peeled

1 medium onion, finely chopped

3 cloves garlic,crushed

1 teaspoon tamarind extract, diluted in 1 dl water

1/2 teaspoon of red chili powder

1/2 teaspoon of turmeric

fresh garam masala (2cm Cinnamon, 3 cloves, 3 cardamom pods)

1 teaspoon cumin seeds

2 bay leaves

2 tablespoon oil

1 tablespoon chopped coriander

Method:

Heat oil in a pot and add the fresh garam masala, bay leaves and cumin seeds. When it starts to smell nice, add the onion and garlic.

When the onion start to be golden brown, add the turmeric and chilli powder. Stir and add the potatoes and stir well. Cook for a couple of minutes, until the spices coat the potatoes.

Add the tamarind water and salt. Bring to a boil, then reduce heat and simmer until potatoes are tender (10-15 minutes).

Serve with chopped coriander.