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Dopiazeh Aloo

Dopiazeh Aloo is a delightful Persian potato curry that combines tender potatoes with aromatic spices and a rich, savory gravy. This dish is not only easy to prepare but also brimming with flavor, making it perfect for any occasion. Whether enjoyed with fluffy rice or warm naan, Dopiazeh Aloo is sure to impress your family and friends. Get ready to savor the comforting taste of this vibrant curry that will transport you straight to the heart of Persian cuisine.

  • Total Time: 45 minutes
  • Yield: Serves approximately 4 people 1x

Ingredients

Scale
  • 4 medium firm potatoes (about 600g), peeled and diced
  • 2 large onions, finely chopped
  • 3 medium tomatoes, diced
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp chili powder (adjust to taste)
  • Salt and pepper to taste
  • 1 tsp garam masala
  • Fresh cilantro for garnish
  • 2 tbsp cooking oil (vegetable or ghee)
  • Water (about 1-2 cups)

Instructions

  1. Heat oil in a large pot over medium heat. Sauté onions until golden brown (7-10 minutes).
  2. Stir in tomatoes, turmeric, cumin, coriander, chili powder, salt, and pepper; cook until tomatoes soften (5 minutes).
  3. Add diced potatoes, ensuring they are well coated with the spice mixture.
  4. Pour in enough water to cover the potatoes and bring to a boil. Reduce heat and simmer for 20-25 minutes until potatoes are tender.
  5. Sprinkle in garam masala and fresh cilantro before serving.
  • Author: Larissa W.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Cooking
  • Cuisine: Persian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 210
  • Sugar: 3g
  • Sodium: 300mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: - For added nutrition, consider including vegetables such as peas or carrots. - Adjust spices according to personal preference for a milder or spicier curry. - Leftovers can be stored in an airtight container in the fridge for up to four days.