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Dopiazeh Aloo is a delightful and aromatic Persian potato curry that is sure to enchant your taste buds. This dish is a perfect representation of the heart and soul of Persian cuisine, combining tender potatoes with a rich blend of spices and the natural sweetness of caramelized onions. If you have ever savored a Persian meal, you will know that every dish tells a story, and Dopiazeh Aloo is no exception. It is a comforting and hearty dish that can be enjoyed on its own or as part of a larger spread.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the delightful flavors of Dopiazeh Aloo, a savory Persian potato curry that’s perfect for any meal! Made with tender potatoes, caramelized onions, and aromatic spices like turmeric and cumin, this dish is sure to impress. Simply sauté onions, blend in spices, and simmer with tomato puree and potatoes for a comforting meal. Garnish with fresh cilantro and serve with lemon for an extra zing. A delicious experience awaits you!
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Ingredients
  

4 medium-sized potatoes, peeled and cubed

2 large onions, thinly sliced

3 tablespoons vegetable oil

2 teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garlic paste

1 teaspoon ginger paste

1 cup tomato puree (fresh or canned)

1/2 cup water

Salt to taste

1/4 cup fresh cilantro, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Ingredients: Begin by peeling and cubing the potatoes. Slice the onions thinly and chop the cilantro for garnish.

    Cook the Onions: Heat the vegetable oil in a large pan over medium heat. Add the sliced onions and sauté them until they become golden brown and caramelized, approximately 10-15 minutes. Stir frequently to avoid burning.

      Spice It Up: Add the ground turmeric, cumin, coriander, and red chili powder to the onions. Stir well and cook for another 2-3 minutes until the spices are fragrant.

        Add Garlic and Ginger: Mix in the garlic and ginger paste, cooking for an additional minute. This will enhance the flavors and aroma of the dish.

          Tomato Puree: Pour in the tomato puree and stir to combine. Allow the mixture to cook for about 5 minutes until the oil starts to separate slightly from the sauce.

            Incorporate Potatoes: Add the cubed potatoes to the pan and stir until they are well coated with the spice mixture. Season with salt to taste.

              Simmer: Pour in the water and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes, or until the potatoes are fork-tender.

                Final Touches: Once the potatoes are cooked, give the curry a gentle stir. If you prefer a thicker consistency, you can cook it uncovered for a few more minutes.

                  Garnish & Serve: Remove from heat and garnish with fresh chopped cilantro. Serve hot with lemon wedges on the side for an extra zing.

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