Description
Dopiazeh Aloo Persian Potato Curry is a comforting and aromatic dish that combines tender Yukon Gold potatoes with fragrant spices in a rich tomato sauce. This delightful curry is perfect for busy weeknights or special occasions, offering a warm, satisfying meal ready in just 30 minutes. Serve it over fluffy rice or alongside warm naan for an unforgettable dining experience that will impress family and friends alike.
Ingredients
Scale
- 4 medium Yukon Gold potatoes (about 600g), peeled and diced
- 2 large onions (about 300g), thinly sliced
- 4 garlic cloves, minced
- 2 ripe tomatoes (about 250g), diced (or one can of diced tomatoes)
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp coriander powder
- 2 tbsp olive oil
- Salt and pepper to taste
- Enough water or vegetable broth to cover potatoes halfway
Instructions
- Prepare your ingredients: peel and dice the potatoes, slice the onions, mince the garlic, and dice the tomatoes.
- In a large pot over medium heat, heat olive oil and sauté onions until golden brown (about 5 minutes).
- Add minced garlic, turmeric, cumin, and coriander; sauté for another minute until fragrant.
- Stir in diced tomatoes along with salt and pepper; cook for about 5 minutes.
- Add diced potatoes and enough water or broth to cover them halfway. Bring to a gentle boil, then reduce heat to low.
- Cover the pot and simmer for about 20 minutes until potatoes are fork-tender; stir occasionally.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg