Go Back
Persian cuisine is a vibrant tapestry of flavors, colors, and aromas that beckons food lovers from around the globe. Rich in history and culinary tradition, it embodies a unique blend of fresh ingredients, fragrant spices, and regional specialties. One of the standout dishes from this illustrious culinary heritage is Dopiazeh Aloo, a flavorful potato curry that captures the essence of Persian cooking. This beloved staple is not only a comfort food for many but also a dish that showcases the versatility of potatoes in Persian gastronomy.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the delightful flavors of Dopiazeh Aloo, a Persian potato curry that’s sure to impress! Made with tender potatoes, aromatic onions, and a blend of spices, this comforting dish combines the richness of yogurt with the warmth of fresh ginger and garlic. Perfect for any meal, it pairs beautifully with basmati rice or flatbreads. Easy to make in just 45 minutes, it’s a must-try for curry lovers. Share this delicious recipe with friends!
Print Recipe Pin Recipe

Ingredients
  

4 medium-sized potatoes, peeled and chopped into cubes

2 large onions, thinly sliced

3-4 cloves of garlic, minced

1 inch fresh ginger, grated

2 medium tomatoes, chopped

1/2 cup plain yogurt

2-3 green chilies, slit lengthwise

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

Salt to taste

2-3 tablespoons vegetable oil

Fresh cilantro, for garnish

Water as needed

Instructions
 

Prepare the Potatoes: In a large bowl, soak the chopped potatoes in water for about 15 minutes to remove excess starch. Drain and set aside.

    Sauté the Onions: Heat the vegetable oil in a deep pan over medium heat. Add the sliced onions and sauté until they turn golden brown, about 8-10 minutes.

      Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for another 2-3 minutes until fragrant.

        Spices and Tomatoes: Add the turmeric powder, cumin seeds, and coriander powder to the pan. Stir for a minute, then add the chopped tomatoes and green chilies. Cook until the tomatoes soften, about 5-6 minutes.

          Cook the Potatoes: Add the drained potatoes to the curry mix. Season with salt and stir well to coat the potatoes evenly with the spices.

            Add Yogurt: Lower the heat and incorporate the plain yogurt, mixing thoroughly to ensure the potatoes are coated.

              Simmer the Curry: Pour in enough water to cover the potatoes, bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes or until the potatoes are tender.

                Final Touches: Taste and adjust seasoning if necessary. Once cooked, garnish with freshly chopped cilantro before serving.

                  Serve: Dopiazeh Aloo can be served hot with steamed basmati rice or flatbreads. Enjoy your meal!

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4