Description
Dopiazeh Aloo, a traditional Persian potato curry, features tender potatoes simmered in a flavorful blend of aromatic spices and onions. This comforting dish is perfect for a cozy meal.
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 large onion, diced
– 3 garlic cloves, minced
– 2 teaspoons ground cumin
– 2 teaspoons ground coriander
– 1 teaspoon ground turmeric
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper (or to taste)
– 1 cup tomato puree
– 1 cup water or broth
– 1/4 cup fresh cilantro, chopped
– Salt and pepper to taste
Instructions
1. In a large skillet or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
2. Add the diced onions and sauté for 5-7 minutes, until translucent and slightly caramelized.
3. Stir in the minced garlic and cook for an additional minute, until fragrant.
4. Add the ground cumin, coriander, turmeric, paprika, and cayenne pepper. Sauté for 2-3 minutes to toast the spices.
5. Pour in the tomato puree and water or broth. Bring the mixture to a simmer.
6. Carefully add the cubed potatoes and stir to coat them in the curry sauce.
7. Reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender.
8. Remove the lid and continue simmering for an additional 5 minutes to allow the sauce to thicken slightly.
9. Stir in the chopped cilantro and season with salt and pepper to taste.
10. Serve the Dopiazeh Aloo Persian Potato Curry warm, accompanied by basmati rice or naan bread.
Notes
– For a creamier texture, stir in a tablespoon of plain yogurt or heavy cream at the end.
– Try adding a pinch of dried fenugreek leaves for an authentic Persian flavor.
– Adjust the spice level by adding more or less cayenne pepper to suit your preferences.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Persian