Dopiazeh Aloo Persian Potato Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 large potatoes, peeled and cubed
02 -
2 large onions, thinly sliced
03 -
2 tablespoons vegetable oil
04 -
2 cloves garlic, minced
05 -
1 teaspoon turmeric
06 -
1/2 teaspoon cumin
07 -
1/2 teaspoon paprika
08 -
1 teaspoon salt, or to taste
09 -
1/2 teaspoon black pepper
10 -
1 large tomato, diced or 1/2 cup canned tomatoes
11 -
1/2 teaspoon dried lime powder, optional
12 -
1/2 cup water or vegetable broth
→ Garnish
13 -
Fresh cilantro or parsley, chopped
# Instructions:
01 -
Peel the potatoes and cut into bite-sized cubes. Thinly slice the onions and mince the garlic.
02 -
Heat vegetable oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and deeply caramelized, about 10 to 12 minutes.
03 -
Stir in the minced garlic, turmeric, cumin, paprika, salt, and black pepper. Cook for 1 minute until the spices are fragrant.
04 -
Add the cubed potatoes to the pan and stir well to coat with the spiced onion mixture.
05 -
Add the diced tomato (or canned tomatoes) and pour in the water or vegetable broth. Mix thoroughly.
06 -
Cover the skillet and simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
07 -
Taste and adjust salt or spices as desired. Stir in dried lime powder at this stage if using.
08 -
Sprinkle freshly chopped cilantro or parsley on top just before serving. Serve hot with flatbread or rice.
# Notes:
01 -
For a brighter flavor, add a squeeze of fresh lemon juice before serving.
02 -
Dopiazeh Aloo develops deeper flavor when made ahead, making it ideal for meal prepping.