Dopiazeh Aloo Persian Potato Curry (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
2 pounds Yukon gold potatoes, peeled and sliced into 2-3-inch cubes
02 -
Kosher salt, to taste
03 -
2 tablespoons extra virgin olive oil
04 -
2 yellow onions, thinly sliced
05 -
1 large green bell pepper, thinly sliced
06 -
4 garlic cloves, crushed or finely minced
07 -
1 (2-inch) piece ginger, peeled and finely grated
08 -
1 red chili, deseeded and finely minced
09 -
1 teaspoon turmeric powder
10 -
1 teaspoon ground cumin
11 -
1 teaspoon ground coriander
12 -
2 medium tomatoes, chopped
13 -
1 tablespoon tomato paste (optional)
14 -
1 tablespoon fresh lime juice (optional)
15 -
Black pepper, to taste
16 -
1 small bunch of cilantro, finely chopped
# Steps to Follow:
01 -
In a large saucepan, add the peeled and cubed potatoes and cover with water. Generously salt the water 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.
02 -
In the same pan, add the olive oil and set it over medium-high heat. When the oil begins to shimmer, add the sliced onions and sauté, stirring until softened and beginning to caramelize, about 8 minutes. Add the green bell pepper and cook, stirring until slightly softened, about 3 minutes.
03 -
Add the crushed garlic, grated ginger, and minced red chili. Stir the mixture for about 1 minute to release the aromas.
04 -
Stir in the turmeric, cumin, and coriander powders, coating the onion and bell pepper mixture evenly.
05 -
Add the chopped tomatoes to the pan and stir gently for about 3 minutes until softened and beginning to break down.
06 -
Stir in the tomato paste (if using) and add 1 cup of water to form a light sauce.
07 -
Stir the drained potatoes into the mixture and set the heat to medium-low. Add the lime juice (if using) and season with additional salt and black pepper to taste. Stir gently to combine. Cover and cook for approximately 15 minutes, stirring occasionally, to allow the flavors to meld.
08 -
Turn off the heat and gently stir in 3/4 of the chopped cilantro. Transfer to a serving dish and garnish with the remaining cilantro before serving.
# Additional Notes:
01 -
To store, allow the curry to cool before transferring to a sealable container. Refrigerate for up to 5 days. Reheat in the microwave or stove with a splash of water. Alternatively, mash the leftovers, mix with eggs, and cook as a scramble.