Dopiazeh Aloo (Persian Potato Curry) Recipe

Introduction

Dopiazeh Aloo, a flavorful Persian potato curry, features tender potatoes simmered in a fragrant blend of onions, spices, and fresh aromatics. This comforting dish is perfect for a cozy meal and pairs beautifully with rice or flatbread.

Ingredients

• 2 pounds Yukon gold potatoes, peeled and sliced into 2-3-inch cubes
• Kosher salt
• 2 tablespoons extra virgin olive oil
• 2 yellow onions, thinly sliced
• 1 large green bell pepper, thinly sliced
• 4 garlic cloves, crushed or finely minced
• 1 (2-inch) piece ginger, peeled and finely grated
• 1 red chili, deseeded and finely minced
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 medium tomatoes, chopped
• 1 tablespoon tomato paste (optional)
• 1 tablespoon fresh lime juice (optional)
• Black pepper
• 1 small bunch of cilantro, finely chopped

Instructions

1. Step 1: Prepare and boil the potatoes. In a large saucepan, add the potatoes and cover with water. Salt the water generously and bring to a boil over high heat. Cover the pan with a lid and cook for 10 minutes, or until the potatoes are just tender. Drain and set aside.
2. Step 2: Cook the onions and green bell pepper. In the same pan used to boil the potatoes, add the olive oil and set the pan over medium-high heat. Once the oil begins to shimmer, add the onion and sauté, stirring until softened and beginning to caramelize, about 8 minutes. Add the bell pepper and cook, stirring until it softens slightly, about 3 minutes.
3. Step 3: Add the fresh aromatics. Stir in the garlic, ginger, and red chili. Cook for about 1 minute until their fragrance is released.
4. Step 4: Add the spices. Mix in the turmeric, cumin, and coriander, coating the onion and pepper mixture evenly.
5. Step 5: Add the tomatoes. Stir in the chopped tomatoes gently and cook until they soften and begin to break down, about 3 minutes.
6. Step 6: Add the tomato paste and water. If using, add the tomato paste and stir well, then pour in 1 cup of water to form a light sauce.
7. Step 7: Add the potatoes, lime juice, and seasoning. Stir in the drained potatoes and reduce the heat to medium-low. Add fresh lime juice, if using, and season with salt and black pepper to taste. Mix gently until combined. Cover and cook softly for about 15 minutes to let the flavors meld, stirring occasionally. Lower the heat further if needed.
8. Step 8: Garnish and serve. Turn off the heat and stir in about three-quarters of the chopped cilantro. Transfer to a serving dish and sprinkle the remaining cilantro on top. Serve immediately.

Tips & Variations

• Use Yukon gold potatoes for their creamy texture that holds up well during cooking.
• Adjust the amount of red chili according to your desired heat level.
• For a richer flavor, add a splash of vegetable broth instead of water.
• Add a pinch of smoked paprika for a subtle smoky twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened. This dish is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, but Yukon gold or other waxy potatoes are preferred because they hold their shape well and become tender without falling apart.

Is this dish spicy?

The spiciness depends on the amount of red chili used. You can adjust it to your taste or omit the chili for a milder version.

Dopiazeh Aloo (Persian Potato Curry) Recipe

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★★★★★

4.9 from 100 reviews

Dopiazeh Aloo is a flavorful Persian potato curry featuring tender Yukon gold potatoes simmered in a savory tomato-based sauce with caramelized onions, bell peppers, aromatic garlic, ginger, and warm spices like turmeric, cumin, and coriander. This vibrant dish is finished with fresh lime juice and cilantro for a refreshing touch, perfect as a comforting vegetarian main or side.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Persian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 pounds Yukon gold potatoes, peeled and sliced into 2–3-inch cubes
• 2 yellow onions, thinly sliced
• 1 large green bell pepper, thinly sliced
• 4 garlic cloves, crushed or finely minced
• 1 (2-inch) piece ginger, peeled and finely grated
• 1 red chili, deseeded and finely minced
• 2 medium tomatoes, chopped
• 1 small bunch of cilantro, finely chopped

Spices and Seasonings

• Kosher salt, to taste
• Black pepper, to taste
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon fresh lime juice (optional)

Oils and Condiments

• 2 tablespoons extra virgin olive oil
• 1 tablespoon tomato paste (optional)

Instructions

1. Prepare and boil the potatoes: In a large saucepan, add the peeled and cubed potatoes, cover with water, and salt generously. Bring to a boil over high heat, cover with a lid, and cook for about 10 minutes or until the potatoes are just tender. Drain the potatoes and set them aside.
2. Cook the onions and green bell pepper: Using the same pan, heat the olive oil over medium-high heat until it shimmers. Add the sliced onions and sauté, stirring frequently until they soften and start to caramelize, approximately 8 minutes. Then add the sliced green bell pepper and cook for another 3 minutes until slightly softened.
3. Add the fresh aromatics: Stir in the crushed garlic, grated ginger, and finely minced red chili. Cook while stirring for about 1 minute until their fragrance is released.
4. Add the spices: Sprinkle in the turmeric powder, ground cumin, and ground coriander. Stir well to evenly coat the onion and pepper mixture with spices.
5. Add the tomatoes: Incorporate the chopped fresh tomatoes into the pan and stir gently, allowing them to soften and break down for approximately 3 minutes.
6. Add tomato paste and water: Stir in the tomato paste (if using) to the mixture, then add 1 cup of water. This will create a light sauce base.
7. Add potatoes, lime juice, and seasoning: Gently stir the drained potatoes into the sauce, reduce the heat to medium-low, add fresh lime juice if desired, and season with salt and black pepper to taste. Mix carefully to combine. Cover and cook gently for about 15 minutes to allow the flavors to meld, stirring occasionally and lowering heat if necessary.
8. Garnish and serve: Turn off the heat and gently fold in three-quarters of the chopped cilantro. Transfer the curry to a serving dish and sprinkle the remaining cilantro on top. Serve immediately while warm.

Notes

• Using Yukon gold potatoes is recommended for their creamy texture that holds well during cooking.
• The tomato paste and lime juice are optional but add depth and brightness to the curry.
• Adjust the red chili quantity based on your heat preference or omit for a mild flavor.
• This dish is naturally vegetarian and can be enjoyed as a main course or side.
• Leftover dopiazeh aloo keeps well refrigerated for up to 3 days and tastes great reheated.

Keywords: Persian potato curry, dopiazeh aloo, vegetarian curry, Yukon gold potatoes, Persian cuisine, stovetop curry, tomato potato curry