Dopiazeh Aloo (Persian Potato Curry) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
