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Dopiazeh Aloo is a delightful Persian potato curry that captures the essence of Persian cuisine through its rich flavors and aromatic spices. This dish not only serves as a comforting meal but also stands out as a versatile option for vegetarian dinners. With its mildly spicy and savory profile, Dopiazeh Aloo has a unique ability to please a wide range of palates, making it a beloved staple in many Persian households.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the vibrant flavors of Dopiazeh Aloo, a delicious Persian potato curry that will warm your heart! This simple recipe combines tender potatoes with aromatic spices, sautéed onions, garlic, and ginger for a comforting dish perfect for any meal. Ready in just about 50 minutes, it's ideal for serving with warm bread or rice. Garnish with fresh cilantro and a squeeze of lemon for a delightful touch. Dive into this culinary adventure and enjoy a taste of Persia!
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Ingredients
  

4 medium potatoes, peeled and cubed

2 large onions, thinly sliced

4 cloves garlic, minced

1-inch piece of ginger, grated

2 medium tomatoes, chopped

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

2 tablespoons vegetable oil or ghee

Salt to taste

Fresh cilantro for garnish

1 cup water

Lemon wedges for serving

Instructions
 

Sauté the Onions: In a large pan, heat the vegetable oil over medium heat. Add the thinly sliced onions and sauté until they turn golden brown, around 8-10 minutes. Stir occasionally to prevent sticking.

    Add Garlic and Ginger: Add the minced garlic and grated ginger to the onions. Sauté for an additional 2-3 minutes until fragrant.

      Spice It Up: Sprinkle in the turmeric powder, cumin seeds, coriander powder, and red chili powder. Cook the spices for about 2 minutes, stirring constantly to enhance their flavors.

        Incorporate Tomatoes: Add the chopped tomatoes to the spice mixture. Cook until the tomatoes are soft and the oil begins to separate from the mixture, around 5-6 minutes.

          Cook the Potatoes: Carefully fold in the cubed potatoes, ensuring they are well coated with the spice mixture. Add salt to taste and pour in 1 cup of water. Stir everything together.

            Simmer: Bring the mixture to a boil, then cover and reduce the heat to low. Allow the curry to simmer for about 15-20 minutes, or until the potatoes are tender and have absorbed the flavors. Stir occasionally and add a little more water if necessary.

              Finishing Touch: Sprinkle garam masala over the curry, stirring gently to combine. Remove from heat.

                Garnish and Serve: Transfer the Dopiazeh Aloo to a serving dish. Garnish with fresh cilantro and serve hot with warm bread or rice and lemon wedges on the side.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4