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Persian cuisine is a vibrant and diverse tapestry of flavors, aromas, and colors that reflects the rich history and culture of Iran. With its unique blend of spices, fresh herbs, and wholesome ingredients, Persian cooking offers a culinary experience that is both comforting and exotic. One dish that exemplifies these qualities is Dopiazeh Aloo, a delightful potato curry that showcases the heart of Persian flavors.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the rich and comforting flavors of Dopiazeh Aloo, a delightful Persian potato curry perfect for any meal. This recipe features tender cubed potatoes simmered with golden onions, garlic, ginger, and spices like cumin and turmeric for a warm, aromatic dish. Serve garnished with fresh cilantro and lemon wedges, alongside rice or flatbreads for a complete feast. Easy to make and bursting with flavor, it’s a must-try for curry lovers!
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Ingredients
  

4 medium potatoes, peeled and cubed

2 large onions, finely sliced

4 cloves of garlic, minced

1 teaspoon ginger, grated

2 medium tomatoes, chopped

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

1 tablespoon tomato paste

2 green chilies, slit (optional)

3 tablespoons vegetable oil

Salt, to taste

Fresh cilantro, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Ingredients: Begin by peeling and cubing the potatoes. Finely slice the onions and chop the tomatoes. Mince the garlic and grate the ginger.

    Sauté the Onions: In a large pot or deep pan, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they turn golden brown. This should take about 7-10 minutes.

      Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Sauté for an additional 2 minutes until fragrant.

        Spices in Action: Add the cumin seeds, turmeric powder, coriander powder, and salt. Mix well to coat the onions with the spices.

          Incorporate Tomatoes: Add the chopped tomatoes and tomato paste to the pan. Cook until the tomatoes break down and the mixture thickens (about 5-7 minutes).

            Combine Potatoes: Gently add the cubed potatoes and green chilies (if using) to the pan. Stir to ensure the potatoes are evenly coated with the spice mixture.

              Simmer: Pour in enough water to just cover the potatoes (about 2 cups). Bring to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the potatoes are tender.

                Finishing Touches: Once cooked, sprinkle garam masala over the curry, stir, and let it cook uncovered for another 5 minutes to enhance the flavors.

                  Serve: Garnish with fresh chopped cilantro and serve hot with lemon wedges. This dish pairs wonderfully with rice or flatbreads.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4