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To create the rich and flavorful Dopiazeh Aloo, the cooking method is crucial. This dish traditionally relies on a two-step process: sautéing the ingredients and then simmering them to develop complex flavors.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the delightful flavors of Dopiazeh Aloo, a comforting potato dish that's sure to warm your heart. This recipe features tender cubed potatoes simmered with golden onions, aromatic spices, and fresh tomatoes. With a prep time of just 15 minutes, you can savor this dish in under an hour. Serve it warm with lemon wedges, alongside steamed basmati rice or naan for a complete meal. Perfect for family dinners or impressing guests!
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Ingredients
  

4 medium potatoes, peeled and cubed

2 large onions, sliced thinly

3 tablespoons vegetable oil

3 cloves garlic, minced

1 inch ginger, grated

2 medium tomatoes, diced

1/2 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 teaspoon red chili powder (adjust to taste)

Salt to taste

2 cups water

Fresh coriander leaves, chopped for garnish

Lemon wedges for serving

Instructions
 

Prep the Potatoes: Peel and cube the potatoes into even-sized pieces. Soak them in water to prevent browning while you prepare other ingredients.

    Sauté the Onions: In a large saucepan, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they turn golden brown, about 8-10 minutes. Stir frequently to ensure they don't burn.

      Add Aromatics: Add the minced garlic and grated ginger to the onions and sauté for an additional 2 minutes until fragrant.

        Incorporate Spices: Stir in the cumin seeds, turmeric, coriander powder, and red chili powder. Cook for about 1-2 minutes, allowing the spices to bloom and coat the onions evenly.

          Tomatoes Go In: Add the diced tomatoes and cook until they soften and start to break down, about 5-7 minutes.

            Cook the Potatoes: Drain the soaked potatoes and add them to the pan. Stir gently to coat the potatoes with the onion and spice mixture. Stir continuously for about 2 minutes.

              Simmer: Pour in the 2 cups of water and season with salt to taste. Bring the mixture to a boil, then reduce heat to low, cover the pan, and simmer for 20-25 minutes or until the potatoes are tender.

                Final Touches: Once the potatoes are cooked through, check for salt levels and adjust if necessary. Remove from heat and garnish with chopped coriander leaves.

                  Serve: Serve the Dopiazeh Aloo warm with lemon wedges on the side, and enjoy with steamed basmati rice or fresh naan.

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