Dopiazeh Aloo Persian Potato Curry
Dopiazeh Aloo Persian Potato Curry is a warm and inviting dish that combines tender potatoes with aromatic spices, promising a delightful culinary experience. This rich curry captures the essence of Persian cuisine and is perfect for both weeknight dinners and festive occasions. The vibrant flavors and comforting texture make it a favorite at any table, ensuring every bite transports you to the heart of Persia.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Persian
Ingredients
Scale
- 4 medium Russet potatoes, cubed (about 600g)
- 2 large sweet onions, sliced (about 300g)
- 2 tbsp tomato paste (30g)
- 1 tsp turmeric powder (2g)
- 1 tsp cumin seeds (2g)
- 1/4 cup fresh cilantro, chopped (15g)
- 3 cups low-sodium vegetable broth (720ml)
- Salt and pepper to taste
Instructions
- Peel and cube the potatoes. Thinly slice the onions.
- In a large pot over medium heat, sauté the onions in oil until golden brown (about 8-10 minutes).
- Add turmeric and cumin; stir for another minute until fragrant.
- Incorporate cubed potatoes, tomato paste, vegetable broth, salt, and pepper. Mix well.
- Cover and simmer on low heat for 20-25 minutes until the potatoes are tender.
- Stir in chopped cilantro before serving. Enjoy with warm bread or rice.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 210
- Sugar: 3g
- Sodium: 340mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: - For added depth of flavor, sauté minced garlic and ginger with the onions. - Customize by substituting potatoes with sweet potatoes or adding chickpeas for extra protein. - Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.