Dopiazeh Aloo is a delicious Persian potato curry that’s full of flavor and comfort. The name “Dopiazeh” means “double onions,” and you really taste that here—with sweet caramelized onions mingling with tender potatoes in a tasty spiced sauce. It’s a dish that’s both hearty and aromatic, perfect for potato lovers who want something a little different.
I love making this curry when I want a simple but satisfying meal. The slow cooking of the onions brings out a natural sweetness that balances the spices perfectly. I usually add a dash of turmeric and some warming cinnamon to keep it cozy and inviting. It’s one of those recipes where the ingredients all come together beautifully without a lot of fuss.
For serving, I like to pair Dopiazeh Aloo with warm flatbread or steamed rice, which soaks up the sauce just right. It’s a great dish to share with family or friends because it feels like a big, comforting hug on a plate. Every time I make it, I fall a little more in love with how simple ingredients can turn into something special.
Key Ingredients & Substitutions
Potatoes: Use waxy potatoes like Yukon Gold to hold their shape well. Russets work but might break apart more. If you want a lighter dish, sweet potatoes add a nice twist and natural sweetness.
Onions: The “double onion” effect means using plenty of thinly sliced yellow onions. Take your time caramelizing to bring out sweetness. If you are short on time, red onions also work but have a sharper bite.
Green Chilies: They add gentle heat and freshness. You can swap with jalapeños or skip if you prefer mild flavors. Adjust based on your heat tolerance.
Tomatoes: Fresh chopped tomatoes make the sauce bright and tangy. Canned diced tomatoes can be used in a pinch to save time.
Spices: Turmeric, cumin seeds, coriander, and garam masala create a warm, earthy base. If you don’t have garam masala, mix equal parts cinnamon, cardamom, and cloves for a simple substitute.
How Do I Get Perfect Caramelized Onions for Dopiazeh Aloo?
Caramelizing onions slowly is key to this dish’s flavor. Here’s how to get soft, golden onions without burning:
- Use medium-low heat and a wide pan for even cooking.
- Stir every few minutes, letting onions soften before turning golden.
- Patience is important—this can take 20-30 minutes. Rushing with high heat leads to burnt bits rather than sweet caramelization.
- Add a pinch of salt early on to help draw out moisture.
- If onions start to stick, add a splash of water to loosen them instead of raising the heat.
Great caramelized onions add a natural sweetness that balances the spices and makes this curry extra comforting.
Equipment You’ll Need
- Large heavy-bottomed skillet or sauté pan – perfect for even heat and slow caramelizing of onions.
- Sharp chef’s knife – makes slicing onions and chopping potatoes quick and safe.
- Cutting board – a sturdy surface helps with safe and easy prep.
- Wooden spoon – great for stirring the curry gently without scratching your pan.
- Lid for the pan – helps to cook potatoes evenly by trapping steam.
Flavor Variations & Add-Ins
- Add cooked chickpeas for extra protein and a creamy texture that pairs well with potatoes.
- Try adding diced bell peppers for a sweet crunch and more color.
- For a richer dish, stir in a dollop of yogurt or coconut milk at the end to mellow the spices.
- Swap green chilies with mild paprika or smoked chili powder if you want less heat but still good flavor.
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
- 2-3 green chilies, sliced lengthwise
- 2 medium tomatoes, chopped
- 3 tablespoons vegetable oil or ghee
Spices and Extras:
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder (adjust to taste)
- ½ teaspoon garam masala
- Salt to taste
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1 cup water
- 1 teaspoon ginger paste (optional)
- 1 teaspoon garlic paste (optional)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and around 30 minutes to cook, including caramelizing the onions and tenderizing the potatoes. So, plan for roughly 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Sauté the Spices and Onions:
Heat the oil or ghee in a large pan over medium heat. Add cumin seeds and wait until they start to splutter. Next, add the thinly sliced onions and cook them slowly until they turn a beautiful golden brown and caramelized. This part brings out the unique sweet flavor of Dopiazeh Aloo.
2. Add Ginger, Garlic, and Spices:
If you’re using ginger and garlic pastes, stir them in now and sauté for about 2 minutes until they smell fragrant. Then, add turmeric, coriander powder, red chili powder, and salt. Stir everything well to coat the onions and spices evenly.
3. Cook the Tomatoes and Potatoes:
Add the chopped tomatoes and cook until they soften and create a thick sauce. Then, add the cut potatoes and sauté gently for a few minutes so the potatoes soak up the flavors.
4. Simmer the Curry:
Put in the sliced green chilies and pour about 1 cup of water to partially cover the potatoes. Cover the pan with a lid and cook on medium-low heat for 20-25 minutes, stirring occasionally until the potatoes are soft and tender. Add more water if needed, so you end up with a saucy curry.
5. Finish and Serve:
Once the potatoes are cooked, sprinkle garam masala over the dish and stir gently to blend the flavors. Turn off the heat and garnish with freshly chopped cilantro. Serve this warm with steamed rice or your favorite flatbread for a comforting meal.
Can I Use Frozen Potatoes for This Curry?
It’s best to use fresh potatoes for Dopiazeh Aloo, as frozen potatoes can become mushy when cooked. If you must use frozen, thaw them completely and pat dry to remove excess moisture before cooking.
How Can I Make This Dish Less Spicy?
Simply reduce the amount of green chilies and red chili powder or omit the green chilies altogether. You can also use mild paprika as a substitute for a smoky flavor without the heat.
Can I Prepare This Dish Ahead of Time?
Yes! Dopiazeh Aloo tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 2 days and reheat gently on the stove or microwave.
What Should I Serve with Dopiazeh Aloo?
Serve with steamed basmati rice or warm flatbreads like naan or chapati to soak up the flavorful sauce. A simple side salad or yogurt also pairs nicely for a balanced meal.
