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Dopiazeh Aloo is a beloved dish in Persian cuisine that embodies the essence of comfort food with its warm, hearty flavors. This Persian potato curry is more than just a satisfying meal; it is a celebration of the rich culinary heritage of Iran. Persian cooking is renowned for its use of fresh ingredients, aromatic spices, and vibrant flavors, all of which come together in Dopiazeh Aloo. This dish features tender potatoes simmered in a fragrant sauce, making it a staple in many Iranian households.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Savor the vibrant flavors of Dopiazeh Aloo, a delightful Persian potato curry that’s sure to impress! This recipe features tender potatoes simmered with golden onions and a blend of spices like cumin, turmeric, and garam masala. The tangy tamarind juice adds a unique twist, making it a memorable dish. Perfect for sharing, serve it hot with warm basmati rice or naan, garnished with fresh cilantro and lemon wedges. Enjoy a taste of Persia at home!
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Ingredients
  

4 medium-sized potatoes, peeled and diced

2 large onions, finely sliced

3 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon red chili powder (adjust to taste)

1 cup tamarind juice (fresh or store-bought)

Salt to taste

Fresh cilantro, for garnish

1-2 green chilies, slit (optional)

1 cup water

Lemon wedges, for serving

Instructions
 

Prepare the Potatoes: In a large mixing bowl, soak the diced potatoes in water to prevent browning while preparing the other ingredients.

    Cook the Onions: Heat the vegetable oil in a deep pot over medium heat. Add the sliced onions and sauté until they turn golden brown, about 10-15 minutes. Stir occasionally to ensure even cooking.

      Toast the Spices: Once the onions are golden, add the cumin seeds and cook for an additional minute until fragrant. Then, add turmeric, coriander powder, garam masala, and red chili powder, stirring to coat the onions well with the spices.

        Add Potatoes: Drain the soaked potatoes and add them to the pot. Stir to combine the potatoes with the spiced onion mixture. Cook for about 5 minutes, allowing the potatoes to absorb the flavors.

          Incorporate Tamarind and Water: Pour in the tamarind juice and water, stirring to mix everything. Add salt to taste and, if using, the slit green chilies. Bring the mixture to a gentle boil.

            Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking and ensure even cooking.

              Final Touches: Once the potatoes are cooked through and the curry has thickened to your liking, remove from heat. Taste and adjust seasoning as necessary.

                Serve: Garnish with fresh cilantro and serve hot with lemon wedges on the side. Enjoy with warm basmati rice or flatbreads like naan or pita.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6