Dopiazeh Aloo Potato Curry
Dopiazeh Aloo Potato Curry is a comforting dish that envelops you in the rich aroma of spices. This delightful curry features tender, buttery potatoes simmered in a flavorful gravy made with double onions, tomatoes, and aromatic spices. Perfect for busy weeknights or festive occasions, serve it hot with naan or rice for a truly memorable meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Persian/Indian
Ingredients
Scale
- 4 medium starchy potatoes (about 600g), peeled and cubed
- 2 medium sweet onions (200g), finely chopped
- 2 medium tomatoes (200g), diced
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1/4 cup fresh cilantro leaves, for garnish
- 2 tbsp vegetable oil
- Salt to taste
- 2 cups water or vegetable broth
Instructions
- Prepare ingredients by peeling and cubing the potatoes, chopping the onions, and mincing garlic and ginger.
- In a large pot over medium heat, add vegetable oil. Sauté onions until golden brown.
- Add garlic and ginger; sauté for about one minute until fragrant.
- Stir in tomatoes, curry powder, turmeric powder, and salt; cook until tomatoes break down into a sauce.
- Add cubed potatoes along with water or vegetable broth; bring to a gentle boil. Reduce heat, cover the pot, and simmer for about 20 minutes until potatoes are tender.
- Garnish with fresh cilantro before serving hot with naan or steamed rice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added protein, mix in canned chickpeas or green peas. - Customize spice levels by adding green chilies or adjusting curry powder quantities. - Leftover Dopiazeh Aloo can be used as a filling for wraps or served as a side dish.