Description
Dopiazeh Aloo is a rich and comforting Persian potato curry featuring Yukon gold potatoes cooked with caramelized and fresh onions, bell peppers, garlic, and fragrant spices. This vegetarian dish is perfect served with rice or bread for a hearty meal.
Ingredients
Scale
- 2 pounds Yukon gold potatoes, peeled and cubed (2–3 inch pieces)
- Kosher salt, to taste
- 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 grated
- 1 red chili, deseeded and finely minced
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 medium tomatoes, chopped
- 1 tablespoon tomato paste (optional)
- 1 tablespoon fresh lime juice (optional)
- Black pepper, to taste
- 1 small bunch cilantro, finely chopped
Instructions
- Place peeled and cubed potatoes in a large saucepan, cover with water and add kosher salt. Bring to a boil and simmer for 10 minutes until just tender. Drain and set aside.
- Heat olive oil in the same pan over medium-high heat. Add sliced onions and sauté for 8 minutes until caramelized.
- Add sliced green bell pepper and cook for 3 minutes until slightly softened.
- Add garlic, ginger, and red chili. Stir for 1 minute until fragrant.
- Sprinkle turmeric, cumin, and coriander; mix well to coat the vegetables evenly.
- Add chopped tomatoes and cook for 3 minutes until softened. Stir in tomato paste and 1 cup water if using, to create a light sauce.
- Return potatoes to the pan, add lime juice if using, and season with salt and black pepper. Cover and simmer on medium-low for 15 minutes, stirring occasionally.
- Stir in three-quarters of chopped cilantro, then transfer to a serving dish and garnish with remaining cilantro. Serve hot.
Notes
- Do not overcook potatoes to avoid mushiness.
- Toast whole spices in oil for enhanced flavor (optional).
- Use fresh spices instead of pre-ground for better taste.
- Substitute Russet or red potatoes if Yukon gold unavailable.
- Adjust chili quantity for desired spice level.
- Store leftovers in airtight container in fridge for 3-4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Dopiazeh Aloo, Persian potato curry, vegetarian curry, potato curry recipe, dopiaza aloo recipe