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Dopiazeh Aloo is a traditional Indian curry that combines potatoes and a generous amount of onions, cooked in a fragrant and spiced gravy. The dish typically features a variety of spices—including cumin, coriander, and turmeric—that contribute to its depth of flavor. The hallmark of Dopiazeh Aloo lies in its double dose of onions: some are cooked down until they are sweet and caramelized, while others are added later to maintain their texture and enhance the dish's overall flavor.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Spice up your meal with this delicious Dopiazeh Aloo recipe! This mouthwatering potato curry features a blend of sautéed onions, garlic, ginger, and aromatic spices, all simmered to perfection. With just a few simple ingredients like diced potatoes, tomatoes, and a touch of yogurt for creaminess, you’ll have a comforting dish ready in under an hour. Perfect for pairing with rice or naan, this recipe will impress your family and friends!
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Ingredients
  

4 medium-sized potatoes, peeled and diced

2 large onions, finely sliced

4 cloves of garlic, minced

1-inch piece of ginger, grated

2 medium tomatoes, chopped

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

1-2 green chilies, slit (adjust to taste)

½ cup yogurt (optional for creaminess)

2 tablespoons vegetable oil or ghee

Salt, to taste

Fresh cilantro, for garnish

Water, as needed

Instructions
 

Prepare the Ingredients: Rinse and peel the potatoes, then cut them into bite-sized cubes. Slice the onions, chop the tomatoes, and mince the garlic and ginger.

    Sauté the Onions: Heat oil or ghee in a large pot 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: Stir in the garlic, ginger, and green chilies, cooking for another 1-2 minutes until fragrant.

        Spice it Up: Add the cumin seeds and turmeric powder, followed by the coriander powder. Stir well to coat the onions and release the spices’ aroma.

          Incorporate Tomatoes: Mix in the chopped tomatoes, cooking until they become soft and begin to break down, about 5-7 minutes. Stir occasionally.

            Cook Potatoes: Add the diced potatoes and salt to the pot, stirring to combine with the onion and spice mixture. Pour in enough water to cover the potatoes. Bring to a simmer.

              Simmer: Cover the pot and let it simmer on low heat for about 20-25 minutes or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking.

                Finish the Curry: Once the potatoes are cooked, add the garam masala and yogurt (if using). Stir gently to combine and heat through for another 5 minutes.

                  Garnish and Serve: Remove from heat, garnish with fresh cilantro, and serve hot with rice or naan.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4