अलवर के फेमस दम आलू बनाने का 1दम नया तरीका और साथ में कुरकुरे टिक्कड़ बनाने की अनोखी रेसिपी

Ingredients

• 6 medium Potatoes (large, thick‑cut lengthwise)
• 3 tablespoons Mustard Oil (for frying and gravy, high smoke point)
• 1 tablespoon Khada Masala (whole spice mix (cumin, coriander, fennel, etc.))
• 2 whole Dried Red Chilies (adds smoky heat)
• 1 pinch Asafoetida (Hing) (optional, for depth of flavor)
• 1.5 teaspoons Salt (to taste)
• 1 tablespoon Kashmiri Red Chili Paste (mildly spicy, bright red)
• 1 tablespoon Green Chili Paste (fresh green chilies blended)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• 1 cup Fresh Yogurt (full‑fat, thick)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 0.5 cup Khoya (Mawa) (grated; can use thick milk solids or milk powder + butter)
• 0.25 teaspoon Ground Black Pepper (freshly ground)
• 2 medium Hybrid Tomatoes (grated, low acidity)
• 1 teaspoon Coriander Powder
• 1 teaspoon Kashmiri Red Chili Powder
• 1 teaspoon Chana Masala Powder
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Chat Masala
• 1 teaspoon Roasted Cumin Powder
• 1 teaspoon Garam Masala
• 0.5 teaspoon Dry Ginger Powder
• 1 teaspoon Kasoori Methi (crushed)
• 1 cup Water (adjust as needed for gravy consistency)
• 1 cup Wheat Flour (for tikka dough)
• 1 cup Gram Flour (Besan) (for tikka dough)
• 0.5 cup Semolina (Sooji) (for tikka dough, adds crispness)
• 0.25 teaspoon Baking Soda
• 2 tablespoons Ghee (softened, for dough)
• 1 teaspoon Salt (for dough)
• 2 tablespoons Cashew Nuts (chopped, for garnish)
• 2 tablespoons Raisins (for garnish)
• 0.5 cup Green Chutney (coriander‑mint chutney, store‑bought or homemade)
• 0.25 cup Garlic Chutney (spicy garlic chutney)

Instructions

1. Prepare Potatoes

   Wash the potatoes, cut each into thick lengthwise slices, soak in water for 10‑15 minutes to prevent browning, then pat dry on a kitchen towel.

   Time: PT15M

2. Fry Potatoes

   Heat mustard oil in a large frying pan over high flame. Fry the potato slices in batches, turning continuously, until they turn golden‑brown and crisp. Remove with a slotted spoon and set aside on paper towels.

   Time: PT10M

   Temperature: High

3. Temper Whole Spices

   In a clean saucepan, heat 3 tbsp mustard oil until it smokes. Add 1 tbsp khada masala, 2 dried red chilies, and a pinch of asafoetida. Stir for 10 seconds until fragrant.

   Time: PT2M

   Temperature: Medium‑High

4. Add Aromatics

   Add 1 tbsp each of Kashmiri red chili paste, green chili paste, and ginger‑garlic paste. Stir for 30 seconds to remove raw taste.

   Time: PT1M

   Temperature: Medium

5. Incorporate Yogurt

   Lower the flame to medium and whisk in 1 cup fresh yogurt. Cook, stirring continuously, until the oil separates from the yogurt mixture (about 5 minutes).

   Time: PT5M

   Temperature: Medium

6. Add Lemon Juice and Khoya

   Stir in 1 tbsp lemon juice and 0.5 cup grated khoya. Cook for another 5 minutes, allowing the khoya to melt and the mixture to thicken as excess water evaporates.

   Time: PT5M

   Temperature: Medium

7. Spice the Gravy

   Add ground black pepper, 1 cup grated hybrid tomatoes, and all powdered spices (coriander, Kashmiri red chili, chana masala, turmeric, chat masala, roasted cumin, garam masala, dry ginger). Mix well and cook for 5 minutes.

   Time: PT5M

   Temperature: Medium

8. Finish Gravy with Kasoori Methi

   Stir in 1 tsp crushed kasoori methi and 1 cup water. Simmer on medium heat until the water fully evaporates and the oil separates again (about 5 minutes).

   Time: PT5M

   Temperature: Medium

9. Combine Potatoes with Gravy

   Gently add the fried potato slices to the thick gravy. Simmer on low heat for 5 minutes so the potatoes absorb the flavors.

   Time: PT5M

   Temperature: Low

10. Prepare Tikka Dough

    In a mixing bowl, combine 1 cup wheat flour, 1 cup gram flour, 0.5 cup semolina, 1 tsp salt, 0.25 tsp baking soda, and 2 tbsp softened ghee. Add water gradually and knead into a stiff, non‑sticky dough. Cover with a damp cloth and let rest for 20 minutes.

    Time: PT10M

11. Shape Marwari Tikkas

    Divide the rested dough into equal balls (about 70‑80 g each). Flatten each ball, poke a small hole in the center with your thumb, and smooth the edges to form a thick disc (≈6 inches). Seal any cracks by pinching the edges.

    Time: PT10M

12. Cook Tikkas

    Heat a tawa over low flame. Place the discs on the tawa, cover with a lid, and cook for 3‑4 minutes on each side until golden and crisp. Flip carefully to avoid breaking.

    Time: PT10M

    Temperature: Low

13. Garnish and Serve

    Arrange the Dum Aloo on a serving plate, place the crisp Marwari Tikkas beside it, drizzle with green chutney and garlic chutney, and garnish with chopped cashews and raisins.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Mustard Oil: Vegetable oil, Canola oil
• Instead of Khada Masala: Garam masala
• Instead of Dried Red Chilies: Red chili powder (use less)
• Instead of Asafoetida (Hing): Garlic powder
• Instead of Kashmiri Red Chili Paste: Red chili powder mixed with water
• Instead of Green Chili Paste: Finely chopped green chilies
• Instead of Ginger‑Garlic Paste: Fresh grated ginger and minced garlic
• Instead of Fresh Yogurt: Kefir, Greek yogurt
• Instead of Khoya (Mawa): Milk powder mixed with melted butter
• Instead of Hybrid Tomatoes: Regular ripe tomatoes
• Instead of Dry Ginger Powder: Fresh ginger, grated
• Instead of Kasoori Methi: Fenugreek leaves (fresh)
• Instead of Wheat Flour: All‑purpose flour
• Instead of Semolina (Sooji): Fine cornmeal
• Instead of Ghee: Unsalted butter
• Instead of Cashew Nuts: Almonds

Equipment Needed

• Large Frying Pan
• Saucepan
• Grater
• Mixing Bowls
• Tawa (flat skillet)
• Rolling Pin
• Spatula
• Ladle (optional)
• Kitchen Towel or Paper Towels
• Measuring Spoons
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Frying potatoes to a perfect golden crisp without burning.
• Achieving oil separation in the yogurt‑based gravy (sign of proper cooking).
• Cooking khoya until the gravy thickens and water fully evaporates.
• Kneading a stiff tikka dough and allowing it to rest for proper gluten development.
• Cooking the tikka on low flame to ensure even crispness without raw interior.

Chef Tips from the Video

• Use a pinch of asafoetida to mimic the smoky flavor of traditional dhaba kitchens.
• Grate khoya just before adding to the gravy for a fresh, creamy texture.
• For extra crispness, brush the tikka with a little melted ghee just before the final flip.

Troubleshooting

Storage

Refrigerator: Gravy and fried potatoes keep up to 3 days in airtight containers; tikka can be stored for 2 days.

Freezer: Gravy freezes well for up to 1 month; tikka can be frozen for up to 1 month, reheat on skillet.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Fry the potato slices a day ahead and store in the fridge; reheat briefly before adding to gravy.
• Gravy can be prepared up to 24 hours in advance; flavors improve after resting.
• Tikka dough can be kneaded and rested, then covered and refrigerated for up to 12 hours.
• Both green and garlic chutneys keep refrigerated for 3‑4 days.

Frequently Asked Questions