Dopiazeh Aloo is a delightful Persian potato curry that’s full of flavor and pretty simple to make. The name means “double onions,” and you really get that sweet and savory onion taste mingling with tender potatoes and a mix of warm spices. It’s a great dish if you love cozy, comforting food with a little bit of a twist.
I love making this curry when I want something that feels homemade and satisfying without too much fuss. The soft potatoes soak up the spices perfectly, and the onions bring a nice juicy crunch that balances everything out. One little tip I follow is to gently cook the onions slowly to bring out their natural sweetness—that step makes all the difference!
We usually enjoy Dopiazeh Aloo with some warm naan or fluffy rice, which helps soak up all the delicious curry sauce. It’s the kind of dish you can share for a relaxed dinner with friends or family, and somehow it always brings everyone closer around the table. Whenever I make it, I’m reminded of simple meals that warm both the heart and the belly.
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for soft, fluffy textures when cooked. You can also use Yukon Gold for a creamier bite. Avoid waxy potatoes as they might stay firm.
Onions: Sweet onions work best here because they caramelize nicely and add natural sweetness. Yellow onions are a good substitute if needed.
Spices: The combination of cumin, coriander, turmeric, and garam masala brings warmth and depth. If you don’t have garam masala, use a mix of cinnamon, cloves, and cardamom.
Green Chilies: These add mild heat and freshness. You can replace them with jalapeños or skip them for less spice.
Lemon Juice or Amchur: Adding a bit of tang balances the rich flavors well. If you have no amchur (dry mango powder), lemon juice is an easy and bright alternative.
How Do I Get Perfectly Caramelized Onions Without Burning Them?
Caramelizing onions takes time but adds amazing flavor. Here’s how to do it right:
- Start with medium-low heat and plenty of oil so onions cook slowly without drying out.
- Stir the onions every few minutes to keep them from sticking or browning too fast.
- If they start to brown too quickly, lower the heat and add a splash of water to loosen any bits stuck to the pan.
- Be patient — it usually takes 15-20 minutes for onions to turn deep golden and sweet.
- Remove half after caramelizing to use later as garnish; it’ll add texture and a burst of flavor at the end.
Equipment You’ll Need
- Large heavy-bottomed skillet or saucepan – helps cook potatoes evenly and prevents sticking.
- Wooden spoon – perfect for stirring without scratching your pan.
- Sharp knife – makes slicing onions and chopping tomatoes easier and safer.
- Cutting board – a sturdy surface for all your chopping tasks.
- Measuring spoons – to get your spices just right.
Flavor Variations & Add-Ins
- Add cooked chickpeas for extra protein; they soak up flavors beautifully and make the dish heartier.
- Include spinach or kale at the end for a fresh, green boost and extra nutrients.
- Swap green chilies with bell peppers for milder heat and a sweeter taste.
- Stir in a dollop of yogurt before serving to add creaminess and a cool contrast to the spices.
How to Make Dopiazeh Aloo Persian Potato Curry
Ingredients You’ll Need:
Main Ingredients:
- 4 large potatoes, peeled and cut into chunks
- 3 large onions, thinly sliced
- 2 green chilies, sliced lengthwise
- 2 medium tomatoes, finely chopped
Spices & Seasoning:
- 3 tbsp oil (vegetable or olive oil)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- ½ tsp ground black pepper
- Salt to taste
- ½ cup water (or more as needed)
- Optional: 1 tbsp lemon juice or dry mango powder (amchur) for slight tanginess
- Fresh cilantro (coriander leaves), chopped for garnish
How Much Time Will You Need?
This dish takes about 40 minutes in total. You’ll spend around 15 minutes caramelizing the onions, 20 minutes simmering the potatoes in the curry, and a few extra minutes for assembling and garnish. It’s a cozy meal worth the wait!
Step-by-Step Instructions:
1. Caramelize the Onions:
Heat 2 tablespoons of oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the sliced onions and cook gently, stirring often, until they turn golden brown and sweet—this takes about 15 minutes. Set aside half for garnishing later.
2. Cook the Spice Base and Tomatoes:
In the same pan, add the remaining tablespoon of oil. Stir in turmeric, coriander powder, red chili powder, garam masala, and black pepper. Cook and stir for about 1 minute to toast the spices. Add chopped tomatoes and cook until soft and juicy, about 5 minutes.
3. Prepare the Potatoes:
Add the potato chunks to the pan and stir gently to coat them with the spice mixture. Pour in water and add salt to taste. Cover and simmer over low to medium heat, stirring occasionally, until potatoes are tender, about 20 minutes. Add more water if the curry becomes too thick.
4. Final Cooking and Garnishing:
Once the potatoes are cooked through, add the sliced green chilies and the reserved caramelized onions. Stir gently and cook for an additional 5 minutes to combine the flavors. If using, add lemon juice or dry mango powder for a mild tang. Sprinkle freshly chopped cilantro before serving.
Serving Suggestions:
Enjoy this flavorful Persian potato curry hot with basmati rice, naan, or your favorite flatbread. The sweet caramelized onions and warm spices make it a comforting meal for any day.
Can I Use Frozen Potatoes for This Curry?
It’s best to use fresh potatoes for this recipe because frozen ones can become mushy and waterlogged when cooked. If you only have frozen potatoes, thaw them thoroughly and pat dry before using to reduce extra moisture.
How Can I Make This Dish Less Spicy?
To reduce heat, remove the seeds from the green chilies or use milder peppers like bell peppers. You can also decrease or omit the red chili powder and add more tomatoes to balance the spice.
Can I Prepare This Dish Ahead of Time?
Yes! Dopiazeh Aloo tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or microwave before serving.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for 2-3 days. When reheating, warm slowly over low heat to preserve the texture of the potatoes and prevent the onions from burning.
