Go Back
Dopiazeh Aloo is a quintessential dish from Persian cuisine, celebrated not only for its robust flavors but also for its comforting and hearty nature. This delicious potato curry encapsulates the essence of home-cooked meals in Iran, where food is often a reflection of culture, history, and hospitality. With its rich blend of spices and fresh ingredients, Dopiazeh Aloo is a vegetarian delight that appeals to both health-conscious and comfort food enthusiasts alike.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the rich flavors of Dopiazeh Aloo, a delightful Persian potato curry that’s perfect for any meal. With tender potatoes simmered in a savory blend of onions, tomatoes, and spices, this dish is both comforting and delicious. Sauté onions to golden perfection and combine with aromatic garlic and ginger, then let it all come together for a fragrant and satisfying curry. Garnish with fresh cilantro and serve with lemon wedges for a bright finish. Enjoy a taste of Persia in your kitchen!
Pin Recipe Print Recipe

Ingredients
  

4 medium-sized potatoes, peeled and diced

2 large onions, finely sliced

2 tablespoons vegetable oil or ghee

3 cloves garlic, minced

1 tablespoon ginger, grated

2 large tomatoes, chopped

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

Salt, to taste

1 cup water

Fresh cilantro, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Sauté Onions: In a large pot, heat the vegetable oil or ghee over medium heat. Add the sliced onions and sauté until they turn golden brown, about 10-12 minutes. Stir occasionally to prevent burning.

    Add Aromatics: Once the onions are caramelized, add the minced garlic and grated ginger. Stir for another minute until fragrant.

      Incorporate Tomatoes & Spices: Add the chopped tomatoes to the pot along with turmeric, cumin seeds, coriander powder, red chili powder, and salt. Cook the mixture until the tomatoes soften and the oil starts to separate, about 5-7 minutes.

        Add Potatoes: Add the diced potatoes to the pot, stirring well to coat them with the onion-tomato mixture. Cook for about 5 minutes.

          Simmer: Pour in the water and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

            Final Touches: Once the potatoes are cooked, sprinkle garam masala over the curry and mix well. Taste and adjust salt and spices as needed.

              Garnish and Serve: Turn off the heat and let the curry sit for a few minutes. Serve hot, garnished with fresh cilantro and alongside lemon wedges for squeezing.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4