Description
Dopiazeh Aloo is a delectable Persian potato curry that combines tender potatoes with a rich, creamy sauce infused with aromatic spices.
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 grated ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (or to taste)
- 1 cup plain yogurt
- 1 cup heavy cream
- 1 cup vegetable or chicken broth
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Salt and black pepper to taste
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, and cook for 1 minute, stirring constantly, until fragrant.
- Stir in the ground coriander, cumin, garam masala, paprika, and cayenne pepper. Cook for 2 minutes, mixing well to coat the onions with the spices.
- Add the cubed potatoes, yogurt, heavy cream, and broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender.
- Remove the lid, stir in the lemon juice and chopped cilantro. Season with salt and black pepper to taste.
- Serve the Dopiazeh Aloo Persian Potato Curry hot, garnished with additional fresh cilantro. Enjoy with naan bread or steamed basmati rice.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg
Keywords: Dopiazeh Aloo, Persian Potato Curry, potato recipes, vegetarian curry