Dopiazeh Aloo (Persian Potato Curry) Recipe

Introduction

Dopiazeh Aloo is a comforting Persian potato curry bursting with warm spices and caramelized onions. This dish features tender potatoes simmered in a flavorful tomato-based sauce, making it a perfect hearty meal for any day.

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

1. Step 1: Peel and cube the potatoes into bite-sized pieces. Thinly slice the onions and mince the garlic.
2. Step 2: Heat vegetable oil in a pan over medium heat. Add the sliced onions and cook, stirring occasionally, until they turn golden brown and caramelized, about 10-12 minutes.
3. Step 3: Stir in the minced garlic, turmeric, cumin, paprika, salt, and black pepper. Cook for another minute until the spices become fragrant.
4. Step 4: Add the cubed potatoes to the pan, stirring to coat them with the spices and onions.
5. Step 5: Pour in the diced tomato and water or vegetable broth. Stir well to combine.
6. Step 6: Cover the pan and let it simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
7. Step 7: Taste and adjust seasoning as needed. If using dried lime powder, stir it in now for a pleasant tang.
8. Step 8: Garnish with fresh cilantro or parsley before serving. Enjoy warm with flatbread or rice.

Tips & Variations

• For extra depth, add a pinch of ground cinnamon or cardamom along with the other spices.
• If you prefer a creamier texture, stir in a splash of coconut milk or yogurt before serving.
• Use fresh lime juice if you don’t have dried lime powder to add tanginess.
• Caramelizing the onions slowly is key to developing the dish’s rich flavor—don’t rush this step.

Storage

Store leftover Dopiazeh Aloo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes can be substituted and will add a natural sweetness that complements the spices nicely. Adjust cooking time as needed since sweet potatoes cook a bit faster.

Is this dish gluten-free?

Yes, Dopiazeh Aloo is naturally gluten-free. Just be sure to serve it with gluten-free flatbread or rice if you are avoiding gluten.

Dopiazeh Aloo (Persian Potato Curry) Recipe

Print Recipe

★★★★★

4.9 from 72 reviews

Dopiazeh Aloo is a flavorful Persian potato curry that combines caramelized onions, aromatic spices, and tender potatoes simmered in a lightly spiced tomato sauce. This comforting vegetarian dish is perfect as a hearty side or main course, beautifully garnished with fresh herbs.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Persian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dopiazeh Aloo:

• 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

1. Prepare the Ingredients: Peel and cube the potatoes into bite-sized pieces. Thinly slice the onions and mince the garlic cloves to have all ingredients ready for cooking.
2. Caramelize Onions: Heat the vegetable oil in a pan over medium heat. Add the thinly sliced onions and cook them slowly, stirring occasionally, for about 10 to 12 minutes until they turn golden brown and develop a rich, sweet flavor.
3. Add Garlic & Spices: Stir in the minced garlic, turmeric, cumin, paprika, salt, and black pepper. Cook this mixture for an additional minute until fragrant, ensuring the spices release their aromas.
4. Cook the Potatoes: Toss the cubed potatoes into the pan and stir well to coat them evenly with the spiced onion mixture.
5. Add Tomatoes & Liquid: Pour in the diced tomatoes along with the water or vegetable broth. Stir everything together to combine all the flavors.
6. Simmer: Cover the pan and let the mixture cook on medium-low heat for 15 to 20 minutes, stirring occasionally, until the potatoes are tender and the sauce thickens to a delicious consistency.
7. Finish & Serve: Taste and adjust the seasoning, adding more salt or spices if necessary. If using, stir in the dried lime powder now to enhance tanginess. Garnish with fresh cilantro or parsley. Serve warm with flatbread or steamed rice for a satisfying meal.

Notes

• You can substitute canned tomatoes if fresh tomatoes are unavailable, maintaining similar taste and texture.
• Cooking onions slowly is key to achieving the signature caramelized flavor in this dish.
• Dried lime powder adds a distinct tangy note, but it’s optional if you prefer a milder flavor.
• For a vegan dish, ensure that no animal-based broths are used.
• Adjust spices according to your heat preference; you can add a pinch of chili powder for extra warmth.

Keywords: Dopiazeh Aloo, Persian potato curry, caramelized onions, vegetarian curry, potato stew, Iranian cuisine