Dopiazeh Aloo Persian Potato Curry
Dopiazeh Aloo Persian Potato Curry is a delightful vegetarian dish that warms the heart and tantalizes the taste buds. With tender Yukon Gold potatoes simmered in a rich, aromatic sauce, this curry is perfect for family gatherings or cozy weeknight dinners. The combination of sweet onions and vibrant spices creates a memorable meal that pairs beautifully with fluffy rice or warm naan. Experience the comforting flavors of Persian cuisine with this easy-to-make recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Persian
Ingredients
Scale
- 4 medium Yukon Gold potatoes (600g), peeled and cubed
- 2 large sweet onions, thinly sliced
- 3 tbsp tomato paste
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp chili powder (adjust to taste)
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 2 cups water
Instructions
- Prepare your ingredients: Peel and cube the potatoes, then slice the onions.
- Sauté the onions in vegetable oil over medium heat until golden brown (5-7 minutes).
- Add cumin seeds, turmeric, chili powder, salt, and pepper; cook for 1 minute.
- Stir in the tomato paste, then add the cubed potatoes, coating them well.
- Pour in enough water to cover the potatoes (about 2 cups). Bring to a boil, then lower heat to simmer with a lid for 20-25 minutes until tender.
- Serve warm with naan or rice and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: - For added nutrition, mix in peas or chickpeas. - Customize flavors by adding spinach or seasonal veggies. - Let leftovers sit overnight for enhanced flavor.