Description
Dopiazeh Aloo is a classic Persian potato curry that’s bursting with aromatic spices and comforting flavors.
Ingredients
Scale
- 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
- 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.
- Add the minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant.
- Stir in the cumin, coriander, turmeric, paprika, cayenne, salt, and black pepper. Cook for 2 minutes to toast the spices.
- 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.
- Stir in the chopped cilantro and taste, adjusting seasoning as needed.
- Serve hot, with naan bread or rice.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Dopiazeh Aloo, Persian Potato Curry