Persian Potato Curry (Dopiazeh Aloo) Recipe
Dopiazeh Aloo is a flavorful Persian potato curry featuring tender Yukon Gold potatoes simmered in a fragrant spiced onion and tomato sauce, enriched with fresh herbs and a hint of lime for brightness. This vibrant, comforting dish is perfect for a wholesome vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian
Ingredients
Scale
Curry Base
- 4 medium Yukon Gold Potatoes, cubed
- 1 teaspoon Kosher Salt, adjust to taste
- 2 tablespoons Extra Virgin Olive Oil
- 2 medium Yellow Onions, sliced
- 1 medium Green Bell Pepper, sliced
Aromatics and Spices
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 1 medium Red Chili, minced
Flavor Boost
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
Freshness and Texture
- 2 medium Tomatoes, chopped
- 2 tablespoons Tomato Paste (optional)
- 2 tablespoons Fresh Lime Juice (can substitute with lemon juice)
- 1 teaspoon Black Pepper, freshly ground
- ¼ cup Cilantro, chopped for garnish
Instructions
- Boil Potatoes: Begin by boiling the cubed Yukon Gold potatoes in salted water for about 10 minutes until just tender. Drain well and set aside to maintain their fluffiness.
- Caramelize Onions and Cook Peppers: In a large saucepan, heat the extra virgin olive oil over medium heat. Add the sliced yellow onions and sauté until they turn caramelized and golden, about 8 minutes. Then, add the sliced green bell pepper and cook for another 3 minutes to blend the flavors.
- Add Aromatics: Stir in the minced garlic, grated ginger, and minced red chili. Cook for 1 minute more until the mixture becomes aromatic and fragrant.
- Incorporate Spices: Add turmeric powder, ground cumin, and ground coriander to the pan. Stir well to evenly coat the onion and pepper mixture with the spices.
- Add Tomatoes: Fold in the chopped tomatoes and cook until they soften and release their juices, approximately 3 minutes.
- Make the Sauce: Add the optional tomato paste and pour in 1 cup of water. Stir well to combine all ingredients into a light, flavorful sauce.
- Combine Potatoes and Simmer: Gently fold in the drained potatoes, squeeze in the fresh lime juice, and season the mixture with kosher salt and freshly ground black pepper. Cover the pan and let it simmer gently for 15 minutes to marry the flavors.
- Garnish and Serve: Sprinkle the chopped cilantro on top for a fresh burst of flavor. Serve the Dopiazeh Aloo hot and enjoy immediately.
Notes
- For extra flavor, let the Dopiazeh Aloo sit for a few hours or overnight before serving to allow the spices to intensify.
- Adjust the amount of chili according to your heat preference.
- You can substitute lemon juice for lime juice if preferred.
- This dish pairs beautifully with basmati rice or warm flatbread.
- Ensure potatoes are not overcooked during boiling to prevent them from becoming mushy in the curry.
Keywords: Dopiazeh Aloo, Persian Potato Curry, Vegetarian Persian Recipe, Potato Curry, Spiced Potato Dish
