Description
Dopiazeh Aloo is a delectable Persian potato curry that combines tender potatoes with a rich, creamy sauce infused with aromatic spices. This comforting dish is a true delight for the senses, with its vibrant flavors and satisfying texture.
Ingredients
– 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
1. 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.
2. Add the minced garlic and grated ginger, and cook for 1 minute, stirring constantly, until fragrant.
3. 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.
4. 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.
5. Remove the lid, stir in the lemon juice and chopped cilantro. Season with salt and black pepper to taste.
6. Serve the Dopiazeh Aloo Persian Potato Curry hot, garnished with additional fresh cilantro. Enjoy with naan bread or steamed basmati rice.
Notes
For a thicker curry, you can simmer the mixture for a few extra minutes with the lid off to allow some of the liquid to evaporate. Adjust the spice level by adding more or less cayenne pepper to suit your preferences.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Persian