Description
Dopiazeh Aloo is a delightful Persian potato curry that’s bursting with bold, aromatic flavors. Tender potatoes are simmered in a rich, spiced tomato-based sauce, creating a comforting and satisfying vegetarian dish.
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 2 large onions, finely chopped
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons ground cumin
– 2 teaspoons ground coriander
– 1 teaspoon ground turmeric
– 1 teaspoon chili powder
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 (14.5 oz) can diced tomatoes
– 1 cup water or vegetable broth
– 2 tablespoons chopped fresh cilantro, plus more for garnish
Instructions
1. In a large skillet or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
2. Add the chopped onions and sauté for 5-7 minutes, until they’re translucent and starting to brown.
3. Stir in the garlic, ginger, cumin, coriander, turmeric, chili powder, salt, and pepper. Cook for 2-3 minutes, until fragrant.
4. Add the diced potatoes, canned tomatoes, and water/broth. Bring the mixture to a boil, then reduce the heat to medium-low.
5. Simmer the curry for 20-25 minutes, or until the potatoes are tender.
6. Stir in the chopped cilantro and adjust seasoning if needed.
7. Serve the Dopiazeh Aloo Persian Potato Curry hot, garnished with additional cilantro. Enjoy with basmati rice or naan.
Notes
– For a creamier texture, you can mash some of the potatoes against the side of the pot during the simmering process.
– To add more protein, consider stirring in some cooked chickpeas or lentils.
– This dish can be made vegan by omitting the yogurt garnish.
- Prep Time: 15
- Cook Time: 25
- Category: Vegetarian & Vegan Mains
- Method: Stovetop
- Cuisine: Persian