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 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.
02 -
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 sauté, 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.
03 -
Add the garlic, ginger, and red chili. Stir until the aromatics are released, about 1 minute.
04 -
Add the turmeric, cumin, and coriander. Stir to coat the onion and pepper mixture.
05 -
Add the chopped fresh tomatoes and stir gently until they soften and break down, about 3 minutes.
06 -
Add the tomato paste and stir into the mixture, then add 1 cup of water to create a light sauce.
07 -
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.
08 -
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.
# Additional Notes:
01 -
To store, allow the curry to cool, then transfer to a sealable container. Store sealed in your refrigerator for up to 5 days. Reheat in the microwave or on the stovetop on low heat with a splash of water. Alternatively, you can mash the leftovers, whisk with 2 eggs, and cook like a scramble.