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Dopiazeh Aloo is more than just a dish; it is a part of the cultural fabric of Persian households. The name "Dopiazeh" translates to "two onions," which highlights the dish's reliance on onions as one of its foundational ingredients. In Persian culture, food is often a centerpiece for gatherings and celebrations, and dishes like Dopiazeh Aloo are cherished for their ability to bring people together. The warm, inviting aroma of this curry cooking on the stovetop evokes feelings of nostalgia and comfort, making it a popular choice for family dinners and festive occasions.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the delicious flavors of Dopiazeh Aloo, a delightful Persian potato curry that's easy to make! With just a few simple ingredients like potatoes, onions, and a blend of aromatic spices, this dish comes together in under 40 minutes. Sauté onions until golden, add spices and tomatoes, then simmer with potatoes for a comforting meal. Garnish with fresh cilantro and serve with lemon wedges, steamed rice, or flatbreads for a wholesome family dinner. Perfect for any occasion!
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Ingredients
  

4 medium-sized potatoes, peeled and cubed

2 large onions, thinly sliced

3 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon coriander powder

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

2 tomatoes, chopped

2 green chilies, slit

Salt to taste

1/2 cup water (adjust for desired consistency)

Fresh cilantro, chopped, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Potatoes: Rinse the cubed potatoes under cold water and set aside to drain.

    Sauté the Onions: In a large pan, heat the vegetable oil over medium heat. Add the sliced onions and cook until they become translucent and lightly golden, about 8-10 minutes.

      Add Spices: Stir in the cumin seeds, turmeric powder, coriander powder, and red chili powder. Sauté for another minute until fragrant.

        Incorporate Tomatoes and Green Chilies: Add the chopped tomatoes and slit green chilies to the pan. Cook for about 5-7 minutes until the tomatoes soften and the oil begins to separate from the mixture.

          Cook the Potatoes: Add the cubed potatoes to the pan and mix well to coat them in the spice mixture. Season with salt. Pour in 1/2 cup of water, cover, and cook on low heat for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.

            Adjust Consistency: If the curry is too thick, add a little more water until you achieve the desired consistency. Cook for an additional 5 minutes on low heat.

              Garnish and Serve: Remove from heat, garnish with freshly chopped cilantro, and serve warm with lemon wedges on the side. Enjoy with steamed basmati rice or flatbreads!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4