Dopiazeh Aloo Potato Curry
Dopiazeh Aloo Potato Curry is a comforting Indian dish that combines tender potatoes with a rich, aromatic sauce featuring double the onions for an added depth of flavor. This easy-to-make curry is ideal for busy weeknights or special gatherings. It pairs beautifully with rice or naan, and the vibrant colors along with robust spices will delight your taste buds, making it a must-try recipe for any home cook.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Indian
Ingredients
Scale
- 3 medium Yukon Gold potatoes, diced
- 2 large onions, finely sliced
- 2 medium tomatoes, chopped (or 1 can diced tomatoes)
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Water (about 2 cups)
Instructions
- Prepare your ingredients: Peel and chop the potatoes and onions; chop tomatoes if using fresh.
- In a large pot over medium heat, heat vegetable oil and sauté onions until golden brown (8-10 minutes).
- Add cumin seeds and let them sizzle briefly before adding tomatoes. Cook until saucy (about 5 minutes).
- Stir in the diced potatoes along with coriander, turmeric, chili powder, and salt.
- Pour in enough water to cover the potatoes (approximately 2 cups), bring to a boil, then reduce heat and simmer until tender (20-25 minutes).
- Adjust seasoning as needed and garnish with fresh cilantro before serving hot with rice or naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For extra nutrition, consider adding peas or bell peppers to the curry. Swap potatoes for sweet potatoes for a different flavor profile. To make it vegan-friendly, use plant-based oil instead of ghee.