Ingredients
Vegetables
- 2 pounds Yukon gold potatoes, peeled and sliced into 2-3-inch cubes
- 2 yellow onions, thinly sliced
- 1 large green bell pepper, thinly sliced
- 4 garlic cloves, crushed or finely minced
- 1 (2-inch) piece ginger, peeled and finely grated
- 1 red chili, deseeded and finely minced
- 2 medium tomatoes, chopped
- 1 small bunch of cilantro, finely chopped
Spices and Seasonings
- Kosher salt
- Black pepper
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon fresh lime juice (optional)
Other
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste (optional)
Instructions
- Prepare and boil the potatoes: Place the peeled and cubed Yukon gold potatoes in a large saucepan and cover with water. Generously salt the water and bring it to a boil over high heat. Cover the pan with a lid and cook the potatoes for 10 minutes, or until they are just tender when pierced with a fork. Drain the potatoes and set them aside.
- Cook the onions and green bell pepper: Using the same pan, heat the extra virgin olive oil over medium-high heat until it begins to shimmer. Add the thinly sliced onions and sauté them, stirring frequently, until they have softened and started to caramelize, which should take about 8 minutes. Then add the sliced green bell pepper and continue cooking, stirring occasionally, until it softens slightly, about 3 minutes.
- Add the fresh aromatics: Stir in the crushed garlic, grated ginger, and finely minced red chili. Cook for about 1 minute, stirring constantly, until the fragrant aromas are released.
- Add the spices: Sprinkle in the turmeric powder, ground cumin, and ground coriander. Stir well to coat the onion and pepper mixture evenly with the spices.
- Add the tomatoes: Add the chopped fresh tomatoes and gently stir the mixture. Cook for about 3 minutes, or until the tomatoes soften and break down, creating a sauce base.
- Add the tomato paste and water: Stir in the tomato paste thoroughly. Pour in 1 cup of water to create a light, flavorful sauce, mixing everything until well combined.
- Add potatoes, lime juice, and seasoning: Incorporate the drained potatoes into the sauce and reduce the heat to medium-low. If using, add the fresh lime juice. Season with salt and black pepper to taste. Stir gently to combine all ingredients evenly, cover the pan, and simmer on low heat for about 15 minutes to allow the flavors to meld. Stir occasionally and adjust the heat as needed to prevent sticking.
- Garnish and serve: Turn off the heat and stir in three-quarters of the chopped cilantro gently. Transfer the curry to a serving dish and sprinkle with the remaining cilantro for garnish. Serve immediately while warm.
Notes
- To store, let the curry cool completely, then transfer it to an airtight container and refrigerate for up to 5 days.
- Reheat leftovers carefully in the microwave or on the stovetop over low heat, adding a splash of water if needed to loosen the sauce.
- Leftover dopiazeh aloo can be mashed, whisked with 2 eggs, and cooked like a scramble for a delicious breakfast variation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian
