Dopiazeh Aloo Persian Potato Curry Pressure Cooker Recipe
Aromatic Persian potato curry made easy in the pressure cooker. Bold flavors of turmeric, cumin, and lemon combine for a fast, cozy, plant-based dinner.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 3 tablespoons vegetable oil for sautéing
- 1 large onion thinly sliced
- 4 medium potatoes peeled and diced
- 2 cloves garlic minced
- 1 teaspoon turmeric
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- Salt to taste
- 0.5 cup water
- 1 lemon juiced
- Fresh cilantro for garnish
Instructions
Instructions
- Heat 3 tablespoons vegetable oil in your pressure cooker on the sauté setting.
- Add thinly sliced onion and cook until golden brown, about 10 minutes.
- Add minced garlic, turmeric, cumin, coriander, and cayenne. Stir and cook for 1 minute.
- Stir in diced potatoes and salt, coating them well with the spice mixture.
- Pour in ½ cup water, lock lid, and cook under high pressure for 5 minutes.
- Allow natural pressure release for 10 minutes, then quick release remaining steam.
- Open lid, stir in lemon juice. If sauce is thin, simmer 5 minutes to thicken.
- Garnish with fresh cilantro before serving.
Notes
Serve with naan or rice. Flavors intensify the next day, making it great for leftovers.