Dopiazeh Aloo Persian Curry (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
2 lbs Yukon Gold potatoes, peeled and cut into chunks
02 -
2 tablespoons olive oil
03 -
2 medium yellow onions, thinly sliced
04 -
1 green bell pepper, sliced (optional)
05 -
4 garlic cloves, minced
06 -
1 tablespoon grated fresh ginger
07 -
1 small red chili, finely chopped (optional)
08 -
1 teaspoon ground turmeric
09 -
1 teaspoon ground cumin
10 -
1 teaspoon ground coriander
11 -
2 medium tomatoes, chopped
12 -
1 tablespoon tomato paste (optional)
13 -
1 cup water
14 -
1 tablespoon fresh lime juice (optional)
15 -
Salt and black pepper, to taste
16 -
1/4 cup chopped fresh cilantro
17 -
Extra cilantro, for garnish
# Steps to Follow:
01 -
Place the potatoes in a pot of salted water. Bring to a boil and cook for about 10 minutes, or until just tender. Drain and set aside.
02 -
Heat the olive oil in a large skillet over medium heat. Add the sliced onions and sauté until golden and soft, about 8 minutes. Add the bell pepper (if using) and cook for another 3 minutes.
03 -
Stir in the garlic, ginger, and chili. Cook for 1 minute until fragrant. Then add the turmeric, cumin, and coriander. Mix well to coat the onions and peppers.
04 -
Add the chopped tomatoes and cook until softened, about 3 minutes. Stir in the tomato paste if using. Pour in the water and bring to a simmer.
05 -
Gently stir in the boiled potatoes. Season with salt and pepper. Cover and let simmer on low heat for 15–20 minutes, stirring occasionally, until flavors blend.
06 -
Stir in the lime juice and chopped cilantro. Remove from heat and garnish with extra cilantro before serving.