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Dopiazeh Aloo is a delightful and aromatic Persian potato curry that embodies the rich culinary traditions of Iran. This dish, which translates to "two onions," showcases how integral onions are to Persian cooking, not just as a base but as a prominent flavor component. With its comforting texture and vibrant flavors, Dopiazeh Aloo has become a favorite among both locals and enthusiasts of Persian cuisine. Potato curries, in particular, hold a special place in many cultures, providing warmth and satisfaction with every bite.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the delightful flavors of Dopiazeh Aloo, a Persian potato curry that's sure to impress! This easy recipe combines tender potatoes with caramelized onions, aromatic spices, and a rich tomato base. Featuring ingredients like cumin, turmeric, and garam masala, it delivers a fragrant, satisfying dish. Serve it warm with rice or naan and top with fresh cilantro and lemon for a burst of flavor. Perfect for a cozy dinner night!
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Ingredients
  

4 medium-sized potatoes, peeled and cubed

2 large onions, finely sliced

4 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons vegetable oil or ghee

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

Salt to taste

1 cup tomato puree (or 2 large tomatoes, finely chopped)

1 cup water (adjust for desired consistency)

Fresh cilantro, chopped for garnish

Lemon wedges for serving

Instructions
 

Prepare the Potatoes: Start by peeling and cubing the potatoes into bite-sized pieces. Soak them in water to prevent browning while you prepare the other ingredients.

    Cook the Onions: In a large heavy-bottomed pot, heat the vegetable oil or ghee over medium heat. Add the sliced onions and sauté them until they become soft and golden brown (about 10-12 minutes). Stir occasionally to prevent burning.

      Add Garlic and Ginger: Once the onions are browned, add the minced garlic and grated ginger. Stir for about 1-2 minutes until fragrant.

        Spice it Up: Add the cumin seeds into the pot, followed by the coriander powder, turmeric powder, red chili powder, and salt to taste. Stir the spices well into the onion mixture for about 1 minute.

          Incorporate Tomatoes: Pour in the tomato puree (or chopped tomatoes) and mix everything together. Allow it to cook for another 5-7 minutes until the tomatoes soften and oil starts to separate from the mixture.

            Add Potatoes: Drain the potatoes and add them to the pot. Stir well to coat the potatoes with the spice mixture.

              Simmer the Curry: Pour in the water and bring everything to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes are tender and cooked through. Stir occasionally.

                Finish with Garam Masala: Once the potatoes are cooked, sprinkle the garam masala over the curry. Mix gently to combine and allow it to simmer for an additional 5 minutes to enhance the flavors.

                  Garnish and Serve: Remove the curry from heat, garnish with freshly chopped cilantro, and serve with lemon wedges on the side. Enjoy with basmati rice or warm naan for a complete meal!

                    Prep Time 15 minutes | Total Time 50 minutes | Servings 4