Dopiazeh Aloo, or Persian Potato Curry, is a deeply comforting dish made with tender potatoes, caramelized onions, fresh tomatoes, and aromatic spices.
It’s hearty, vegan-friendly, and bursting with bright, bold flavors — perfect served with warm bread or fluffy rice!
Why You’ll Love Dopiazeh Aloo
Flavor-Packed: Warm spices, sweet onions, and tangy tomatoes create incredible depth.
Hearty and Comforting: Filling enough to serve as a main dish.
Naturally Vegan: Plant-based and wholesome.
Simple Ingredients: Mostly pantry staples.
Perfect for Meal Prep: Tastes even better the next day!
What You’ll Need (Ingredient Highlights)
Potatoes: Russet or Yukon Gold for perfect tenderness.
Onions: Caramelized for sweetness and richness.
Garlic and Ginger: Essential aromatics.
Tomatoes: Fresh or canned for a juicy, savory base.
Turmeric, Paprika, Cumin: Warm, earthy spices.
Fresh Chili or Red Pepper Flakes: For a little heat.
Olive Oil: For sauteing.
Lemon Juice: Brightens up the dish.
Fresh Cilantro: Adds freshness and color.
Optional:
Green Bell Pepper: For extra texture and sweetness.
Pro Tips Before You Start
Parboil Potatoes: Boil until just fork-tender but not falling apart.
Caramelize Onions Well: Adds depth and sweetness.
Use Fresh Spices: Freshly ground cumin and turmeric bring the best flavor.
Taste as You Go: Adjust seasoning and acidity with salt and lemon juice.
Rest Before Serving: Letting the curry sit 10 minutes enhances flavors.
How to Make Dopiazeh Aloo
Step 1: Parboil the Potatoes
Peel and cube the potatoes.
Boil in salted water for about 10 minutes until tender but firm.
Drain and set aside.
Step 2: Saute Aromatics
Heat olive oil in a large skillet over medium heat.
Add chopped onions and cook until golden and slightly caramelized, about 10–15 minutes.
Add minced garlic, ginger, and fresh chili. Stir until fragrant.
Step 3: Add Spices
Sprinkle in turmeric, paprika, and cumin.
Stir well to coat the onions and release the spices’ aroma.
Step 4: Build the Curry
Add diced tomatoes and a splash of water if needed.
Simmer for 5 minutes until the tomatoes soften.
Step 5: Add Potatoes
Gently stir in the cooked potatoes. Season with salt and pepper.
Simmer for another 5–10 minutes, allowing the flavors to meld.
Step 6: Finish and Serve
Squeeze fresh lemon juice over the curry and sprinkle with chopped cilantro.
Serve warm with rice or flatbread.
What to Serve It With
Steamed basmati rice
Warm pita or naan bread
Simple cucumber yogurt salad
Fresh herb salad with mint and parsley
Pickled vegetables for a tangy contrast
Variations / Substitutions
Add Protein: Chickpeas or tofu for extra heartiness.
Make it Spicier: Add extra chili or cayenne pepper.
Different Vegetables: Try adding green peas or carrots.
Rich Version: Stir in a spoonful of coconut cream at the end.
Herb Boost: Add fresh mint along with cilantro.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Reheat: Gently warm on the stove or in the microwave.
Freeze: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Yes, for a slightly sweeter twist!
What type of tomatoes should I use?
Fresh ripe tomatoes or canned diced tomatoes both work well.
Is Dopiazeh Aloo spicy?
It can be mild or spicy depending on how much chili you add.
Can I make this oil-free?
Yes, saute with a splash of vegetable broth instead of oil.
What does “Dopiazeh” mean?
“Do” means two and “piaz” means onions — so traditionally, it highlights the importance of onions in the dish!
Final Thoughts
Dopiazeh Aloo is the kind of comforting, boldly flavorful dish that you’ll crave again and again.
It’s simple, hearty, and perfect for anyone looking for an easy plant-based meal full of warmth and soul.
Pair it with some warm bread or rice and enjoy the incredible taste of Persian home cooking!
Full Recipe Card
Ingredients
3 large potatoes, peeled and cubed
2 large onions, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 medium tomatoes, diced
1 fresh chili, minced (optional)
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper, to taste
2 tablespoons lemon juice
Fresh cilantro, for garnish
Instructions
Parboil cubed potatoes for 10 minutes. Drain and set aside.
Heat olive oil. Saute onions until caramelized.
Add garlic, ginger, and chili. Stir until fragrant.
Stir in turmeric, paprika, and cumin.
Add tomatoes and cook until softened.
Add potatoes, season with salt and pepper.
Simmer 5–10 minutes to meld flavors.
Finish with lemon juice and cilantro. Serve warm.
