Dopiazeh Aloo Persian Potato Curry
This Persian-inspired potato curry uses onions, warm spices, and a splash of lemon juice to deliver deep flavor and comforting texture in less than an hour.
Equipment
- 1 Mixing bowl for holding cooked ingredients
Ingredients
Main ingredients
- 3 tablespoons vegetable oil
- 2 large onions thinly sliced
- 4 medium potatoes peeled and diced
- 2 cloves garlic minced
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- 1 teaspoon salt
- 1 medium tomato chopped
- ½ cup water
- 1 tablespoon lemon juice
- Fresh cilantro chopped, for garnish
Instructions
Instructions
- Heat 3 tablespoons of vegetable oil in a skillet over medium heat until shimmering.
- Add sliced onions and sauté for about 10 minutes until golden brown.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle in turmeric, cumin, cinnamon, black pepper, and salt. Stir to coat the onions evenly.
- Add diced potatoes and toss to coat with the spice mixture.
- Add chopped tomato and pour in ½ cup of water. Bring to a simmer.
- Cover with a lid and cook for 20 minutes until potatoes are tender but not falling apart.
- Remove lid and cook for another 5 minutes to thicken the sauce.
- Stir in lemon juice and taste, adjusting salt as necessary.
- Garnish with chopped fresh cilantro and serve hot.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Reheat gently for best texture retention.