Description
Dopiazeh Aloo is a classic Persian potato curry that’s bursting with aromatic spices and comforting flavors. This easy, one-pot recipe yields a rich, flavorful stew that’s perfect for a cozy dinner.
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 2 teaspoons cumin
– 1 teaspoon coriander
– 1 teaspoon turmeric
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups vegetable or chicken broth
– 1/4 cup fresh cilantro, chopped
Instructions
1. In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent.
2. Add the minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant.
3. Stir in the cumin, coriander, turmeric, paprika, cayenne, salt, and black pepper. Cook for 2 minutes to toast the spices.
4. Add the cubed potatoes and broth. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, until the potatoes are tender.
5. Stir in the chopped cilantro and taste, adjusting seasoning as needed.
6. Serve hot, with naan bread or rice.
Notes
For a richer flavor, you can add 1/4 cup of yogurt or cream to the curry at the end. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Persian