Dopiazeh Aloo Persian Potato Curry
Dopiazeh Aloo Persian Potato Curry is a delightful vegetarian dish that unites tender Yukon Gold potatoes with fragrant spices, creating a comforting meal bursting with flavor. This easy-to-make curry is perfect for cozy weeknight dinners or festive gatherings. Serve it alongside fluffy basmati rice or warm flatbreads to enjoy every mouthwatering bite of this aromatic culinary treasure.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Persian
Ingredients
Scale
- 4 medium Yukon Gold potatoes (peeled and cubed)
- 2 large yellow onions (thinly sliced)
- 3 garlic cloves (minced)
- 1-inch piece fresh ginger (grated)
- 1 tsp turmeric powder
- 2 tsp cumin seeds
- 1/4 cup tomato paste
- 2 cups water (or as needed)
- Fresh cilantro leaves (for garnish)
Instructions
- Prepare all ingredients by peeling and chopping potatoes, slicing onions, mincing garlic, and grating ginger.
- Heat oil in a large pan over medium heat, add onions, and sauté until golden brown (about 7-10 minutes).
- Stir in minced garlic and grated ginger; cook for an additional 2 minutes.
- Add turmeric powder and cumin seeds; mix well for about 1 minute.
- Incorporate potato cubes and tomato paste; stir to coat evenly. Pour in enough water to cover the potatoes and bring to a gentle simmer.
- Cover the pan and let it simmer on low heat for 20-25 minutes until potatoes are tender but not mushy. Stir occasionally.
- Garnish with fresh cilantro before serving hot with rice or flatbreads.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 4g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: For added nutrition and color, consider adding peas or carrots. Adjust spice levels according to your preference—gradually increase for more heat. Leftovers can be stored in an airtight container for up to three days.