Cooked - Dopiazeh Aloo (persian Potato Curry)

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Dopiazeh Aloo (persian Potato Curry)

4.0

3 large potatoes, peeled and cubed

2 large onions, thinly sliced

2 tablespoons vegetable oil

2 cloves garlic, minced

1 teaspoon turmeric

½ teaspoon cumin

½ teaspoon paprika

1 teaspoon salt (or to taste)

½ teaspoon black pepper

1 large tomato, diced (or ½ cup canned tomatoes)

½ teaspoon dried lime powder (optional, for tanginess)

½ cup water or vegetable broth

Fresh cilantro or parsley for garnish

Peel and Chop: Cut potatoes into bite-sized cubes. Thinly slice onions and mince the garlic.
Caramelize Onions: Heat oil in a pan over medium heat. Add onions and cook until golden brown, about 10-12 minutes. Stir occasionally.
Add Garlic & Spices: Stir in garlic, turmeric, cumin, paprika, salt, and pepper. Cook for another minute until fragrant.
Add Potatoes: Toss the potato cubes into the pan and stir to coat them with the spices.
Add Tomatoes & Liquid: Pour in the diced tomatoes and water (or broth). Stir well.
Simmer: Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are soft and the sauce thickens.
Adjust Seasoning: Taste and add more salt or spices if needed. If using dried lime powder, stir it in now.
Garnish: Sprinkle fresh cilantro or parsley on top.
Serve: Enjoy warm with flatbread or rice.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

CuisinePersian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 26 weeks ago

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