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Dopiazeh Aloo is a beloved traditional dish that hails from the rich tapestry of South Asian cuisine. This flavorful combination of tender potatoes and aromatic onions brings comfort and warmth to any meal, making it a staple in many households. The dish is characterized by its harmonious blend of spices and the sweet, savory notes that emerge through careful cooking. As a vegetarian option, Dopiazeh Aloo is not only satisfying but also incredibly versatile, fitting seamlessly into various culinary traditions and meal occasions, whether it's a weeknight dinner or a festive gathering.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the delightful flavors of Dopiazeh Aloo, a hearty and aromatic potato dish that’s perfect for any meal! Made with tender potatoes, golden-brown onions, and a blend of spices like turmeric and cumin, this recipe is both simple and satisfying. Serve it with lemon slices and your choice of rice or flatbreads for a delicious experience. Enjoy a warming, flavorful dish in just about 50 minutes! Great for weeknight dinners or sharing with friends!
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Ingredients
  

4 medium potatoes, peeled and diced

2 large onions, finely sliced

4 cloves garlic, minced

1 inch ginger, grated

2 ripe tomatoes, chopped

1/4 cup vegetable oil or ghee

1 tablespoon turmeric powder

1 tablespoon coriander powder

1 tablespoon cumin powder

1 teaspoon garam masala

1/4 teaspoon red chili powder (adjust for spice preference)

1 cup water

Salt to taste

Fresh cilantro or parsley, chopped (for garnish)

Slices of lemon (for serving)

Instructions
 

Prepare the Potatoes: Rinse and peel the potatoes. Cut them into bite-sized cubes and soak them in water to prevent browning. Set aside.

    Cook the Onions: Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and cook until they are golden brown, stirring occasionally (about 10 minutes).

      Add Aromatics: Stir in the minced garlic and grated ginger. Cook for another 2 minutes, until fragrant.

        Spice it Up: Add turmeric, coriander, cumin, garam masala, and red chili powder to the pot. Mix well and sauté for a couple of minutes until the spices are fragrant.

          Tomatoes In: Add the chopped tomatoes to the mixture and cook until they break down and form a thick sauce, about 5-7 minutes.

            Cook the Potatoes: Drain the soaked potatoes and add them to the pot. Stir well to coat the potatoes in the spice mixture.

              Simmer: Pour in the water, season with salt, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 20-25 minutes or until the potatoes are tender and cooked through.

                Final Touches: Check the seasoning and adjust salt or spices if necessary. Garnish with chopped cilantro or parsley before serving.

                  Serve: Serve hot with slices of lemon on the side and enjoy with steamed rice or flatbreads.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4