Dopiazeh Aloo Persian Potato Curry is a simple, flavorful dish that really highlights the lovely sweetness of caramelized onions and the comforting, hearty texture of tender potatoes. It’s full of warm spices that give it a gentle kick without being too spicy, making it a perfect meal when you want something cozy and satisfying.
I love making this curry because it feels like a little warm hug on a plate. The two big onions in the recipe—doubled up, as the name suggests—bring a unique sweetness and depth that’s just wonderful. I usually cook the onions slowly until they turn golden brown, which is my favorite part of the process. It fills the kitchen with such a wonderful smell that makes you even more excited to eat.
What I really enjoy about Dopiazeh Aloo is how easy it is to serve alongside some fresh flatbread or steamed rice. It’s also a great dish to prepare ahead of time because the flavors only get better as it sits. Whenever I make this, friends always ask for seconds, and I love sharing this simple taste of Persian home cooking that feels both special and approachable.
Key Ingredients & Substitutions
Potatoes: Choose waxy potatoes like Yukon Gold or red potatoes. They hold their shape well in curry. If you want a creamier texture, russet potatoes work too but can break down more.
Onions: Using two lots of onions is the star of this dish! Caramelize half for sweetness, and fry the other half until crispy for texture. Yellow onions work best for caramelizing.
Spices: Cumin, turmeric, coriander, and garam masala build the flavor. If you don’t have garam masala, mix ground cinnamon, cardamom, and cloves as a quick substitute.
Green chilies: These add a bit of heat and fresh flavor. If you prefer less spice, use fewer chilies or substitute with mild bell pepper for color without heat.
Oil/Ghee: Ghee adds a rich nutty depth, but vegetable oil or olive oil are good if you want a lighter dish or vegan option.
How Do You Perfectly Caramelize Onions for the Best Flavor?
Caramelizing onions is key to this curry’s sweet and rich taste. It takes time but is worth it!
- Slice onions thinly for even cooking.
- Heat oil or ghee on medium-low heat and add onions.
- Stir often but gently to avoid burning.
- Cook for 15-20 minutes until they turn deep golden and jammy.
- Patience is key—don’t rush with high heat or they’ll burn.
This slow cooking unlocks the onions’ natural sugars, adding great depth to the curry. Save some onions for crisp frying later to add texture contrast.
Equipment You’ll Need
- Large skillet or heavy-bottomed pan – great for cooking potatoes evenly and caramelizing onions without burning.
- Small frying pan – perfect for frying the second batch of onions until crisp.
- Wooden spoon – helps stir gently without mashing the potatoes.
- Sharp knife and cutting board – for slicing onions and chopping tomatoes with ease.
- Measuring spoons – to keep your spices balanced for the best flavor.
Flavor Variations & Add-Ins
- Add cooked chickpeas or lentils for extra protein and a heartier texture.
- Include chopped spinach or kale near the end to boost color and nutrition.
- Swap green chilies for a mild bell pepper if you prefer less heat but want crunch.
- Sprinkle some toasted cumin seeds on top before serving for an extra burst of aroma.
How to Make Dopiazeh Aloo Persian Potato Curry
Ingredients You’ll Need:
For The Curry:
- 4 large potatoes, peeled and cut into large chunks
- 3 large onions, sliced thinly
- 2 tablespoons vegetable oil or ghee
- 2 teaspoons cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- ½ teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 2-3 green chilies, sliced lengthwise
- 2 large tomatoes, finely chopped
- 1 teaspoon ginger-garlic paste (optional)
- Salt to taste
- 1 cup water (or as needed)
- Fresh cilantro (coriander) leaves, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for prep, 15-20 minutes to caramelize onions, and another 20-25 minutes to cook the curry. Plan for around 45-50 minutes total from start to finish.
Step-by-Step Instructions:
1. Heat and Caramelize Onions:
Warm the oil or ghee in a large pan over medium heat. Add cumin seeds and let them pop for a few seconds. Add half the sliced onions and cook gently, stirring often, until they turn golden brown and sweetly caramelized, about 15-20 minutes.
2. Stir in Spices and Tomatoes:
Add ginger-garlic paste if using, sauté for 1 minute until fragrant. Then add turmeric, coriander, chili powder, and salt. Cook the spices for another minute to release their flavor. Next, add chopped tomatoes and cook until they soften and the oil starts separating, about 5-7 minutes.
3. Cook Potatoes and Make the Curry:
Add the potato chunks and mix well to coat them in the spiced onion mixture. Add enough water to just cover the potatoes, then bring to a simmer. Cover and let cook for 15-20 minutes until the potatoes are tender.
4. Prepare the Crispy Onions:
While the potatoes cook, use a small pan to fry the remaining onions until golden and crispy. This adds a lovely texture to the curry.
5. Finish and Serve:
When potatoes are soft, add sliced green chilies and garam masala. Stir well and cook uncovered for a few minutes to thicken the sauce if needed. Gently fold in the crispy onions. Garnish with fresh cilantro and serve hot alongside basmati rice or warm flatbread.
Can I Use Frozen Potatoes for This Curry?
It’s best to use fresh potatoes for this recipe because frozen ones can become mushy when cooked. If you only have frozen potatoes, thaw them completely and pat dry before using to reduce excess moisture.
Can I Make This Dish Ahead of Time?
Yes! The flavors actually deepen when the curry sits overnight. Store in an airtight container in the fridge for up to 2 days and gently reheat on the stove, adding a splash of water if needed.
What Can I Substitute for Garam Masala?
If you don’t have garam masala, mix equal parts ground cinnamon, cardamom, and cloves as a simple alternative. This blend will provide a similar warm and aromatic flavor.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally for even warming.
