Dopiazeh Aloo (Persian Potato Curry) Recipe | Easy Vegan Comfort Food
Make Dopiazeh Aloo, a Persian potato curry with caramelized onions and spices. An easy, vegan comfort dish packed with flavor!
Equipment
- Large skillet or saucepan
- Wooden spoon
- Knife + cutting board
- Measuring cups & spoons
Ingredients
- 4 medium potatoes, peeled and cubed
- 2 large onions, thinly sliced
- 2 tbsp olive oil or ghee
- 1 tbsp tomato paste
- 1 tsp turmeric powder
- ½ tsp ground cumin
- ½ tsp paprika
- 1 cup vegetable broth or water
- Salt & pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Sauté Onions: Heat oil in skillet. Add sliced onions and cook until golden brown.
- Add Spices: Stir in turmeric, cumin, and paprika. Cook for 1–2 minutes until fragrant.
- Add Tomato Paste: Mix in tomato paste, stirring well to coat onions.
- Add Potatoes: Add cubed potatoes, stirring to combine with onion mixture.
- Simmer: Pour in broth or water. Cover and simmer 20–25 minutes until potatoes are tender.
- Adjust Consistency: Add more water if needed for desired curry texture.
- Garnish: Sprinkle fresh parsley or cilantro before serving.
- Serve: Enjoy with flatbread or steamed rice.
Notes
- Fry potatoes lightly before simmering for extra flavor.
- Use ghee for a richer, more traditional taste.
- Rest dish for 5 minutes before serving to let flavors settle.
- Add chickpeas or lentils for a heartier variation.
- Store leftovers in fridge up to 3 days; reheat gently with a splash of water.