Dopiazeh Aloo
A comforting and aromatic Persian potato curry made with tender potatoes, caramelized onions, and vibrant spices, perfect for sharing with loved ones or enjoying alone.
Servings: 4 servings
Calories: 250kcal
Ingredients
Vegetables
- 3 large potatoes, peeled and cubed creamy and tender
- 2 large onions, thinly sliced sweet and aromatic
- 1 large tomato, diced or ½ cup canned tomatoes
Spices and Seasoning
- 1 tablespoon vegetable oil to enrich and sauté
- 2 cloves garlic, minced a zesty punch
- 1 teaspoon turmeric vibrant and earthy
- ½ teaspoon cumin warm and nutty
- ½ teaspoon paprika smoky and rich
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper for a subtle kick
- ½ teaspoon dried lime powder optional, for tanginess
Liquids
- ½ cup water or vegetable broth to mingle the flavors
Garnish
- to taste Fresh cilantro or parsley for garnish
Instructions
Preparation
- Peel and cube the potatoes into bite-sized pieces.
- Thinly slice the onions.
- Mince the garlic.
Cooking
- In a pan, heat the vegetable oil over medium heat, and add the onions.
- Stir the onions until they turn golden brown.
- Add the minced garlic and spices: turmeric, cumin, paprika, salt, and black pepper. Sauté together.
- Incorporate the cubed potatoes and diced tomatoes into the pan.
- Pour in the water or vegetable broth, then cover the pan and let simmer until the potatoes are tender.
Serving
- Garnish with freshly chopped cilantro or parsley before serving.
Notes
For best results, use fresh quality ingredients. Adjust spices and seasoning to taste as you cook.