Dopiazeh Aloo Persian Potato Curry Recipe

Introduction

Dopiazeh Aloo is a flavorful Persian potato curry featuring tender potatoes cooked in a rich blend of caramelized onions and warm spices. This comforting dish is perfect as a side or light main, bursting with savory and tangy notes.

Ingredients

• 500 g potatoes, peeled and cubed
• 3 large onions, thinly sliced
• 2 tablespoons vegetable oil
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 2 tablespoons tomato paste
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 cup water
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh cilantro, for garnish

Instructions

1. Step 1: Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
2. Step 2: Add the sliced onions to the pan and sauté them until they become golden brown and caramelized, about 10-15 minutes.
3. Step 3: Stir in the turmeric powder and coriander powder, and continue to cook for 1 minute until the spices are well combined with the onions.
4. Step 4: Add the cubed potatoes to the pan, and toss them with the onion mixture until they are well coated with the spices.
5. Step 5: Stir in the tomato paste, salt, and black pepper. Mix everything thoroughly.
6. Step 6: Pour in the 1/2 cup of water, cover the pan, and reduce the heat to low. Let the curry simmer for about 20-25 minutes, or until the potatoes are cooked through and tender.
7. Step 7: Once the potatoes are done, remove the lid and add fresh lemon juice. Stir to combine.
8. Step 8: Adjust the seasoning if necessary, and allow the curry to simmer uncovered for a few more minutes to thicken slightly.
9. Step 9: Garnish with chopped fresh cilantro before serving.

Tips & Variations

• Use waxy potatoes like Yukon Gold or Red potatoes to help the curry hold its shape during cooking.
• For a spicier version, add a pinch of cayenne pepper or chopped green chili with the spices.
• Serve this curry with steamed basmati rice or warm flatbread to soak up the delicious sauce.
• Fresh cilantro adds brightness, but parsley can be a suitable substitute if unavailable.

Storage

Store leftover Dopiazeh Aloo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Adding a splash of water while reheating can help maintain the sauce’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes for this recipe?

While fresh potatoes are best for texture and flavor, frozen potatoes can be used in a pinch. Adjust cooking time as needed since frozen potatoes may release more moisture.

Is this dish vegan?

Yes, this Persian potato curry is naturally vegan, made entirely with plant-based ingredients.

Dopiazeh Aloo Persian Potato Curry Recipe

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★★★★★

4.7 from 290 reviews

Dopiazeh Aloo is a flavorful Persian potato curry featuring caramelized onions, aromatic spices, and tangy lemon juice. This comforting dish combines tender potato cubes simmered in a spiced tomato and onion gravy, garnished with fresh cilantro for a bright finish. Perfect as a side or main, it brings a delicious taste of Persian cuisine to your table.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Persian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 500 g potatoes, peeled and cubed
• 3 large onions, thinly sliced
• 1 tablespoon chopped fresh cilantro, for garnish

Spices & Seasonings

• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper

Others

• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1/2 cup water
• 2 tablespoons fresh lemon juice

Instructions

1. Heat Oil and Toast Cumin Seeds: In a large pan over medium heat, heat 2 tablespoons of vegetable oil. Add 1 teaspoon cumin seeds and let them sizzle for a few seconds until fragrant.
2. Caramelize Onions: Add the thinly sliced onions to the pan. Sauté them for 10-15 minutes until they turn golden brown and caramelized, stirring occasionally.
3. Add Spices to Onions: Stir in 1 teaspoon turmeric powder and 1 teaspoon coriander powder. Cook for 1 minute, allowing the spices to meld with the onions.
4. Incorporate Potatoes: Add the cubed potatoes to the pan. Toss well to coat the potatoes evenly with the spiced onion mixture.
5. Add Tomato Paste and Seasoning: Mix in 2 tablespoons tomato paste, 1 teaspoon salt, and 1/2 teaspoon black pepper. Combine thoroughly.
6. Simmer with Water: Pour in 1/2 cup water, cover the pan, reduce heat to low, and let the curry simmer gently for 20-25 minutes until the potatoes are tender.
7. Add Lemon Juice: Once potatoes are cooked, remove the lid and stir in 2 tablespoons fresh lemon juice to brighten the flavors.
8. Thicken Curry: Adjust seasoning if needed and allow the curry to simmer uncovered for a few more minutes to slightly thicken the sauce.
9. Garnish and Serve: Sprinkle with chopped fresh cilantro before serving to add a fresh herbal note.

Notes

• For extra depth, you can add a minced garlic clove with the onions while sautéing.
• Adjust water quantity if you prefer a thicker or thinner curry consistency.
• This dish pairs well with steamed rice or warm flatbread.
• Use fresh lemon juice for the best bright flavor; bottled lemon juice may alter the taste.
• To make it vegan and gluten-free, this recipe is already suitable as is.

Keywords: Dopiazeh Aloo, Persian potato curry, potato curry, Persian cuisine, vegan curry, easy potato dish