Dopiazeh Aloo (Persian Potato Curry)
A comforting Persian potato curry cooked with caramelized onions, tomatoes, and fragrant spices. This Dopiazeh Aloo is hearty, wholesome, and naturally vegan—perfect for cozy dinners or as a side with rice or flatbread.
Calories:
Ingredients
- 3 large potatoes peeled and cubed
- 2 large onions thinly sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 large tomato diced (or ½ cup canned tomatoes)
- ½ teaspoon dried lime powder optional, for tanginess
- ½ cup water or vegetable broth
- Fresh cilantro or parsley for garnish
Instructions
- Peel and cube the potatoes, slice the onions thin, and mince the garlic.
- Heat oil in a large skillet over medium heat, add the onions, and cook until golden and fragrant.
- Stir in the garlic, turmeric, cumin, paprika, salt, and pepper for about a minute.
- Add the potatoes and coat them well with the spices. Pour in diced tomatoes and a bit of water or broth, then stir to combine.
- Cover and simmer for 15–20 minutes, stirring occasionally, until the potatoes are tender and the sauce thickens.
- Adjust seasoning, add dried lime powder if desired, and finish with a sprinkle of fresh cilantro or parsley.