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Discover the rich and vibrant flavors of Persian cuisine with Dopiazeh Aloo, a delightful potato curry that beautifully marries spices, textures, and aromas. This dish, characterized by its generous use of onions and a medley of spices, showcases the culinary traditions of Iran while offering a comforting and satisfying meal. Dopiazeh, derived from the Persian word for "two onions," highlights the essential role that this humble ingredient plays in the dish, creating a depth of flavor that is both aromatic and savory.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the delightful flavors of Dopiazeh Aloo, a delicious Persian potato curry that's sure to impress! Featuring tender potatoes simmered in a fragrant blend of spices and tomato purée, this dish is perfect for any meal. Sauté caramelized onions for sweetness and finish with fresh coriander and a splash of lemon juice. With just 15 minutes of prep and 45 minutes total, you'll have a hearty dish that serves four. Enjoy this tasty mix of tradition and flavor!
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Ingredients
  

4 medium potatoes, peeled and cubed

2 large onions, finely sliced

4 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon chili powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 cup tomato purée

1 cup vegetable or chicken broth

Salt to taste

Fresh coriander leaves, for garnish

1 green chili (optional, for heat)

1 teaspoon lemon juice

Instructions
 

Sauté the Onions: Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pan over medium heat. Add the finely sliced onions and sauté until golden brown and caramelized, about 10-15 minutes. Remove half of the onions and set aside for garnishing later.

    Spices and Potatoes: To the remaining onions in the pan, add the cumin seeds and sauté for about 30 seconds until fragrant. Add the turmeric, chili powder, coriander powder, and garam masala, stirring well for another minute.

      Cook the Potatoes: Add the cubed potatoes to the pan and mix well, ensuring they are coated in the spices. Cook them for about 5 minutes, stirring occasionally.

        Tomato and Broth: Pour in the tomato purée and vegetable broth. Add salt to taste and stir everything together. If using, add the green chili for extra heat. Bring the mixture to a gentle boil.

          Simmer: Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking.

            Finish and Serve: Once the potatoes are tender, add the reserved caramelized onions to the curry and squeeze in lemon juice for brightness. Stir gently to combine.

              Garnish: Serve the Dopiazeh Aloo hot, garnished with fresh coriander leaves.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4