Dopiazeh Aloo Persian Potato Curry
Dopiazeh Aloo Persian Potato Curry is a heartwarming vegetarian dish that combines tender potatoes with aromatic spices like cumin and turmeric. This flavorful curry is perfect for cozy dinners or impressing guests at gatherings. Served alongside fluffy rice or warm bread, each bite brings a delightful blend of comfort and tradition, making it a must-try for any culinary enthusiast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Persian
Ingredients
Scale
- 4 medium Yukon Gold potatoes (about 600g), peeled and cubed
- 2 medium yellow onions (about 250g), finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1/2 cup fresh cilantro leaves, for garnish
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 cups vegetable broth or water
Instructions
- In a large pot, heat vegetable oil over medium heat. Sauté onions until translucent.
- Add minced garlic and grated ginger; cook for an additional two minutes.
- Stir in turmeric powder and cumin seeds; cook until fragrant (about one minute).
- Incorporate cubed potatoes, seasoning with salt and pepper to taste.
- Pour in broth or water until potatoes are halfway submerged. Bring to a boil, then reduce heat and cover. Simmer for about 20 minutes or until potatoes are fork-tender.
- Garnish with fresh cilantro and serve hot with rice or bread.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 2g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: For added protein, consider mixing in chickpeas. Swap Yukon Gold potatoes for sweet potatoes for a different flavor profile. Adjust spice levels by incorporating green chilies if desired.