Description
Dopiazeh Aloo is a comforting and hearty Persian potato curry with spiced tomato and caramelized onions, perfect for weeknight dinners.
Ingredients
Scale
- 4 medium Potatoes (cubed and cooked until tender)
- 2 large Onions (thinly sliced and caramelized)
- 3 tablespoons Vegetable Oil (canola or sunflower oil)
- 1 teaspoon Turmeric Powder (adds warm color and earthy depth)
- 1 teaspoon Cumin Seeds (toasted for smoky aroma)
- 1 teaspoon Coriander Powder (adds warmth and complexity)
- 2 tablespoons Tomato Paste (adds richness and umami)
- 1 teaspoon Salt (to taste)
- 0.5 teaspoon Black Pepper (provides gentle heat)
- 1 to 1.5 cups Water (to create sauce, adjust for consistency)
- 0.5 fresh Fresh Lemon Juice (for brightness and acidity)
- to garnish Fresh Cilantro (can be replaced with parsley)
Instructions
- Heat the oil in a large pan over medium heat and add cumin seeds, allowing them to sizzle for 30 seconds until fragrant.
- Add the onions to the pan and stir for 10 to 15 minutes until they are deep golden brown.
- Stir in turmeric powder and coriander powder, cooking for an additional minute.
- Fold in the diced potatoes, coating them with the spiced onion mixture for 2 to 3 minutes.
- Mix in tomato paste, salt, and black pepper, combining for 2 minutes.
- Pour in water and cover the pan, simmering for 20 to 25 minutes.
- Stir in fresh lemon juice and let the flavors meld for 2 minutes.
- Adjust the seasoning if necessary, then simmer uncovered for another 5 minutes.
- Garnish with cilantro and serve warm over rice or with naan.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg