Name: Dopiazeh Aloo Persian Potato Curry Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Cuisine: Persian
Ingredients: 500 g potatoes, peeled and cubed; 3 large onions, thinly sliced; 1 teaspoon turmeric powder; 1 teaspoon cumin seeds; 1 teaspoon coriander powder; 1 teaspoon salt, or to taste; 1⁄2 teaspoon black pepper; 2 tablespoons vegetable oil; 2 tablespoons tomato paste; 1⁄2 cup water; 2 tablespoons fresh lemon juice; 1 tablespoon chopped fresh cilantro, for garnish

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Introduction

Dopiazeh Aloo is a comforting Persian potato curry that highlights the sweet, caramelized flavor of golden onions paired with tender potatoes in a spiced tomato base. This simple yet flavorful dish is perfect for a cozy dinner any day of the week.

This image shows a bowl of cooked baby potatoes cut in halves, covered in a thick, rich sauce with a reddish-brown color and visible herbs and spices. The potatoes are arranged in a circular pattern, with the sauce evenly coating them and pooling slightly at the bottom of the bowl. Fresh green chopped herbs are scattered on top, adding a vibrant contrast to the warm tones of the dish. The bowl is white and placed on a white marbled surface. The photo focuses closely on the dish, highlighting the texture and colors of the sauce and potatoes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g potatoes, peeled and cubed
3 large onions, thinly sliced
2 tablespoons vegetable oil
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon coriander powder
2 tablespoons tomato paste
1 teaspoon salt, or to taste
½ teaspoon black pepper
½ cup water
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh cilantro, for garnish

Instructions

Step 1: Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Step 2: Add the sliced onions to the pan and sauté until golden brown and caramelized, about 10-15 minutes.
Step 3: Stir in the turmeric powder and coriander powder, cooking for 1 minute to blend the spices with the onions.
Step 4: Add the cubed potatoes to the pan and toss them with the onion and spice mixture so they are well coated.
Step 5: Stir in the tomato paste, salt, and black pepper, mixing thoroughly.
Step 6: Pour in the water, cover the pan, reduce heat to low, and simmer for 20-25 minutes, until potatoes are tender.
Step 7: Remove the lid, add fresh lemon juice, and stir to combine.
Step 8: Adjust seasoning if needed and let the curry simmer uncovered for a few more minutes to thicken slightly.
Step 9: Garnish with chopped fresh cilantro before serving.

Tips & Variations

For extra depth, add a pinch of garam masala or cinnamon with the spices.
To make it vegan-friendly, ensure your tomato paste does not contain added dairy ingredients.
Serve with warm naan bread or steamed basmati rice for a satisfying meal.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving, adding a splash of water if it has thickened too much.

How to Serve

This image shows a bowl with two main parts: on one side, there is a mound of white basmati rice with long, fluffy grains, topped with two bright yellow lemon wedges. On the other side, there is a spicy potato curry made up of yellow potato chunks mixed with slices of cooked onion, all coated in a vibrant red and orange sauce that looks thick and textured with spices. The curry is sprinkled generously with fresh green chopped cilantro leaves, adding brightness to the dish. The bowl is placed on a white marbled surface, and a spoon is visible near the edge of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this dish?

Yes, waxy potatoes like Yukon Gold or red potatoes work well as they hold their shape during cooking.

Is this dish spicy?

This curry is mildly spiced with warming spices but not hot. You can add chili powder or fresh chilies if you prefer more heat.