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Dopiazeh Aloo is a cherished gem in Persian cuisine, celebrated for its vibrant flavors and comforting textures. This potato curry, characterized by its aromatic spices and rich, saucy consistency, embodies the essence of Persian home cooking. It's not just a meal; it's a warm embrace on a plate, evoking memories of family gatherings and festive occasions. As you delve into the world of Dopiazeh Aloo, you'll discover how this dish balances the earthy sweetness of potatoes with the savory depth of caramelized onions and a medley of spices, making it a favorite among both young and old alike.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the vibrant flavors of Persian cuisine with this Dopiazeh Aloo recipe! This delicious potato curry is infused with aromatic spices and caramelized onions for an unforgettable taste. With tender potatoes simmered in a rich tomato and spice sauce, it's the perfect dish to impress your family and friends. Ready in just under an hour, serve it hot with rice or flatbreads and garnish with fresh herbs and lemon wedges for a complete meal. Enjoy this comforting dish!
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Ingredients
  

4 medium potatoes, peeled and diced

2 large onions, thinly sliced

3 cloves garlic, minced

1 teaspoon ginger, grated

2 tablespoons tomato paste

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

1/2 teaspoon red chili powder (adjust to taste)

3 tablespoons vegetable oil or ghee

1 cup water

Salt to taste

Fresh cilantro or parsley for garnish

Lemon wedges for serving

Instructions
 

Sauté the Onions: Heat the oil in a large skillet over medium heat. Add the sliced onions and cook until they are golden brown and caramelized, about 10-15 minutes. Stir occasionally to prevent burning. Remove half of the onions and set aside for garnishing.

    Add Garlic and Ginger: To the remaining onions in the skillet, add the minced garlic and grated ginger. Sauté for 2-3 minutes until fragrant.

      Spice it Up: Add the cumin seeds, turmeric powder, coriander powder, red chili powder, and stir well to combine. Cook for another minute to toast the spices lightly.

        Incorporate Tomato Paste: Stir in the tomato paste and let it cook for a couple of minutes until it deepens in color and aroma.

          Cook the Potatoes: Add the diced potatoes to the skillet. Mix well to coat them with the spice mixture. Pour in the water and season with salt. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

            Finish with Garam Masala: Once the potatoes are cooked, sprinkle the garam masala over the top and give it a gentle stir. Let it cook for an additional 5 minutes without the lid, allowing the flavors to meld.

              Serve: Garnish with the reserved caramelized onions and freshly chopped cilantro or parsley. Serve hot with lemon wedges on the side. This dish pairs wonderfully with rice or flatbreads.

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings