Dopiazeh Aloo (Persian Potato Curry)
User Reviews
5
Dopiazeh Aloo (Persian Potato Curry)
Description
Dopiazeh Aloo (Persian Potato Curry) is a layered vegetable curry with Yukon Gold potatoes boiled until just tender, then gently cooked with caramelized yellow onions and green bell peppers. The recipe uses turmeric, cumin, and coriander to build a warm spice profile complemented by fresh garlic, ginger, and red chili for a nuanced aromatic touch. Fresh tomatoes and optional tomato paste add slight acidity and body to the dish. The potatoes absorb the spices and aromatics, resulting in a tender and flavorful curry with a moderate heat level. Cooking the potatoes separately ensures they maintain structure within the thick sauce.
The final dish balances the creaminess of the potatoes with the savory and mildly piquant sauce. It pairs well with rice or flatbreads as a main or side dish in Persian-inspired meals. Fresh cilantro scattered on top brightens the flavors before serving.
Store any leftovers in a sealed container in the refrigerator for up to five days. Reheat gently on the stove with a splash of water to loosen the sauce. Leftover curry can also be mashed with eggs and cooked as a scramble for a quick meal inspiration.
Ingredients
- 2 pounds Yukon Gold potato peeled and sliced into 2-3-inch cubes
- kosher salt
- 2 tablespoons extra virgin olive oil
- 2 onion thinly sliced, yellow
- 1 green bell pepper thinly sliced, large
- 4 garlic crushed or finely minced, cloves
- 1 (2-inch) ginger peeled and finely grated, piece
- 1 red chili deseeded and finely minced
- 1 teaspoon turmeric powder
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 2 tomato chopped, medium
- 1 tablespoon tomato paste (optional)
- 1 tablespoon lime juice optional, fresh
- black pepper
- 1 cilantro finely chopped, small bunch
Instructions
- Prepare and boil the potatoes. In a large saucepan, add the potatoes and cover with water. Salt the water generously and bring to a boil over high heat. Cover the pan with a lid and cook for 10 minutes, or until the potatoes are just tender. Drain and set aside.
- Cook the onions and green bell pepper. In the same pan used to boil the potatoes, add the olive oil and set the pan over medium-high heat. Once the oil begins to shimmer, add the onion and saute, stirring until they have softened and started to caramelize, about 8 minutes. Then add the bell pepper and cook, stirring until it has softened slightly, about 3 minutes.
- Add the fresh aromatics. Add the garlic, ginger, and red chili. Stir until the aromatics are released, about 1 minute.
- Add the spices. Add the turmeric, cumin and coriander. Stir to coat the onion and pepper mixture.
- Add the tomatoes. Add the chopped fresh tomatoes and stir gently until they soften and break down, about 3 minutes.
- Add the tomato paste and water. Add the tomato paste and stir into the mixture, then add 1 cup of water to create a light sauce.
- Add potatoes, lime juice and seasoning. Stir in the drained potatoes and turn the heat to medium-low. Add the fresh lime juice (if using) and season with salt and pepper to taste. Stir the mixture gently until evenly mixed. Cover and gently cook for approximately 15 minutes for the flavors to marry. Stir now and again and lower heat further, if necessary.
- Garnish and serve. Turn the heat off. Gently stir in 3/4 of the cilantro. Spoon into a serving dish and sprinkle with the remaining cilantro if you’d like. Serve immediately.
Notes
- Store cooled curry in a sealed container refrigerated for up to 5 days.
- Reheat gently on the stovetop or microwave with a splash of water to restore moisture.
- Leftovers can be mashed and mixed with eggs to make a flavorful scramble.
- Optional tomato paste and lime juice add depth and brightness but are not required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people, as a side
Amount Per Serving
Calories 1975 kcal
% Daily Value*
| Calories | 197.5kcal | 10% |
| Carbohydrates | 35.3g | 12% |
| Protein | 4.6g | 9% |
| Fat | 5.2g | 8% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 3.5g | 18% |
| Sodium | 36.6mg | 2% |
| Potassium | 912.3mg | 19% |
| Fiber | 5.4g | 22% |
| Sugar | 5.1g | 10% |
| Vitamin A | 558.1IU | 11% |
| Vitamin C | 66.7mg | 74% |
| Calcium | 45.3mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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