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Dopiazeh Aloo (Persian Potato Curry) Recipe

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3.8 from 6 reviews

Dopiazeh Aloo is a flavorful Persian potato curry featuring tender Yukon gold potatoes simmered in a vibrant blend of caramelized onions, bell peppers, garlic, ginger, and a fragrant mix of turmeric, cumin, and coriander. This comforting dish is finished with fresh tomatoes, a hint of lime juice, and garnished with cilantro, making it a perfect side or main for any meal.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Potatoes

  • 2 pounds Yukon gold potatoes, peeled and sliced into 2-3-inch cubes
  • Kosher salt, for boiling potatoes

Vegetables & Aromatics

  • 2 tablespoons extra virgin olive oil
  • 2 yellow onions, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 4 garlic cloves, crushed or finely minced
  • 1 (2-inch) piece ginger, peeled and finely grated
  • 1 red chili, deseeded and finely minced

Spices & Seasonings

  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Black pepper, to taste
  • Salt, to taste

Tomatoes & Extras

  • 2 medium tomatoes, chopped
  • 1 tablespoon tomato paste (optional)
  • 1 tablespoon fresh lime juice (optional)
  • 1 cup water

Garnish

  • 1 small bunch of cilantro, finely chopped

Instructions

  1. Prepare and boil the potatoes: In a large saucepan, place the peeled and sliced potatoes and cover with water. Generously salt the water and bring it to a boil over high heat. Cover the pan with a lid and cook for about 10 minutes, or until the potatoes are just tender. Drain the potatoes and set them aside.
  2. Cook the onions and green bell pepper: Using the same saucepan, add the olive oil and heat over medium-high heat. When the oil shimmers, add the sliced onions. Sauté, stirring occasionally, until the onions soften and start to caramelize, about 8 minutes. Add the bell pepper and continue cooking, stirring until it softens slightly, approximately 3 minutes.
  3. Add the fresh aromatics: Stir in the crushed garlic, grated ginger, and finely minced red chili. Cook while stirring until the fragrant aromas are released, about 1 minute.
  4. Add the spices: Sprinkle in the turmeric powder, ground cumin, and ground coriander. Stir well to evenly coat the onion and pepper mixture with the spices.
  5. Add the tomatoes: Add the chopped tomatoes to the pan and stir gently. Cook until the tomatoes soften and begin to break down, about 3 minutes.
  6. Add the tomato paste and water: Stir in the tomato paste until well combined, then add 1 cup of water to create a light sauce for the curry.
  7. Add potatoes, lime juice and seasoning: Add the drained potatoes to the pan and lower the heat to medium-low. Add the fresh lime juice if using, and season with salt and black pepper to taste. Stir gently until everything is evenly mixed. Cover the pan and cook gently for about 15 minutes to allow the flavors to meld, stirring occasionally. Reduce heat if necessary to prevent sticking.
  8. Garnish and serve: Turn off the heat and stir in about three-quarters of the chopped cilantro. Spoon the curry into a serving dish and sprinkle the remaining cilantro on top as garnish. Serve immediately.

Notes

  • You can use other waxy potatoes if Yukon gold is unavailable.
  • Adjust the amount of red chili to your preferred spice level or omit for mild flavor.
  • The tomato paste and lime juice are optional but add depth and brightness to the dish.
  • This curry pairs well with rice or flatbread.
  • Make sure not to overcook potatoes when boiling to avoid them becoming mushy.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Persian
  • Diet: Vegetarian

Find it online: https://dishiary.com/dopiazeh-aloo-persian-potato-curry-recipe/