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Dopiazeh Aloo, a beloved dish in Persian cuisine, exemplifies the rich culinary traditions of Iran. This hearty potato curry combines the warmth of spices with the comforting texture of potatoes, making it a staple in many Persian households. The term "Dopiazeh" translates to "two onions," highlighting the dish's unique preparation method that elevates the humble potato into a flavorful centerpiece.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the delightful flavors of Dopiazeh Aloo, a Persian potato curry that's perfect for any meal! This easy recipe combines tender potatoes with aromatic spices, sautéed onions, and fresh herbs for a comforting dish. With simple ingredients like garlic, ginger, and tomatoes, this curry is ready in just 40 minutes. Serve it hot with yogurt or lemon wedges and enjoy it alongside warm rice or flatbread. Perfect for family dinners or impressing guests!
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Ingredients
  

3 large potatoes, peeled and diced into cubes

2 large onions, thinly sliced

4 cloves garlic, minced

1-inch piece ginger, grated

2 medium tomatoes, chopped

1 tsp turmeric powder

1 tsp cumin seeds

1 tsp coriander powder

1/2 tsp red chili powder (adjust to taste)

1/2 tsp garam masala

1/2 cup fresh coriander leaves, chopped

3 tablespoons vegetable oil or ghee

Salt to taste

1/2 cup water

Optional: yogurt or lemon wedges for serving

Instructions
 

Sauté Onions: In a large pot, heat the oil over medium heat. Add the sliced onions and cook until they turn golden brown, stirring occasionally (about 10-15 minutes).

    Add Aromatics: Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.

      Spice It Up: Add turmeric, cumin seeds, coriander powder, and red chili powder to the pot. Stir well to coat the onions and cook for 1-2 minutes until the spices are fragrant.

        Potatoes and Tomatoes: Add the diced potatoes and chopped tomatoes into the pot. Stir well to combine, ensuring the potatoes are coated with the spice mix.

          Simmer: Pour in 1/2 cup of water and season with salt. Cover the pot and let it simmer on low heat for about 20 minutes or until the potatoes are tender, stirring occasionally.

            Finishing Touches: Once the potatoes are cooked through, sprinkle garam masala and chopped coriander leaves over the curry. Mix gently and cook for another 5 minutes.

              Serve: Taste and adjust seasoning if needed. Serve hot with yogurt or lemon wedges on the side, alongside warm rice or flatbread.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4