When you’re craving something both cozy and vibrant, Dopiazeh Aloo delivers in every bite. A Persian potato curry that centers around double onions—“dopiazeh”—this dish combines caramelized onions, tender potatoes, and aromatic spices like turmeric, cumin, and paprika to create a flavor profile that’s both comforting and nuanced. Whether you’re looking for a meatless main, a tasty side dish, or something new to add to your culinary rotation, this recipe is simple, budget‑friendly, and deeply satisfying.
What Makes Dopiazeh Aloo Special
- Onions are the star: “Dopiazeh” literally means “two onions,” underscoring how essential caramelized onions are to the dish’s flavor. As they cook slowly, they deepen the base, bringing natural sweetness and savory richness.
- Simple, humble ingredients: Potatoes, onions, garlic, warm spices—no exotic or hard‑to‑find items required.
- Vegetarian / vegan friendly: A great choice if you’re reducing meat, exploring plant‑based eating, or just want a lighter yet hearty dish.
- Versatile & forgiving: Adjust the heat with chilies or peppers; add tang via tomatoes or lemon; boost protein with beans or chickpeas; or serve as a side or main.
Ingredients
Here’s what you’ll need for about 4 servings:
- 3 large potatoes, peeled and cut into cubes
- 2 large onions, thinly sliced
- 2 tablespoons vegetable oil (or another neutral oil)
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon paprika (smoked or sweet, your choice)
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- 1 large tomato, diced (or ~½ cup canned tomatoes)
- ½ teaspoon dried lime powder (optional, for a subtle tang)
- ½ cup water or vegetable broth
- Fresh herbs (cilantro or parsley) for garnish
Instructions
- Prepare the vegetables
Peel and cube the potatoes; thinly slice the onions; mince the garlic. - Caramelize the onions
In a heavy-bottomed pan, heat the oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they turn a golden‑brown color and develop a sweet, rich aroma. (~10‑12 minutes) - Add garlic and spices
Stir in the minced garlic, turmeric, cumin, paprika, salt, and black pepper. Cook just long enough to let the spices bloom—about 1 minute or until fragrant. - Cook the potatoes
Add the cubed potatoes to the pan, stirring to coat them well in the onion‑spice mixture. - Add tomato and liquid
Stir in diced tomato (or canned), then add water or broth. Cover the pan and let everything simmer gently for about 15‑20 minutes, until the potatoes are cooked through and the sauce has thickened somewhat. - Balance flavors & finish
Taste and adjust seasoning. If using dried lime powder, stir it in now for a tangy note. Garnish with fresh cilantro or parsley. - Serve
Serve hot. This curry is excellent with fluffy basmati rice, warm flatbread like lavash or pita, or alongside yogurt or fresh salad.
Cooking Time & Servings
- Preparation Time: ~15 minutes
- Cooking Time: ~30 minutes
- Total Time: ≈ 45 minutes
- Servings: 4
Tips & Variations
- Use waxy potatoes (like Yukon Gold) if you want the potatoes to hold shape; starchy potatoes will break down more, giving a softer texture.
- Let the onions brown gradually—rushing this step can lead to uneven or burnt onions, and you lose that deep flavor.
- For extra protein, stir in cooked chickpeas or lentils.
- For spice lovers: garnish with sliced fresh chili or add red chilli flakes with the spices.
- For a bit of tang, besides dried lime powder, a squeeze of lemon juice just before serving works well.
- Leftovers often taste even better the next day as flavors develop further. Store in an airtight container in the fridge for up to 3–4 days.
How to Serve
- With Persian rice, like Chelow or Kateh, to soak up all the sauce.
- With flatbread (lavash, pita, or similar) for scooping.
- With a side of yogurt or raita to balance the spices.
- A crisp salad of cucumbers, tomatoes, and herbs can add freshness and crunch.