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Dopiazeh Aloo Persian Potato Curry

Dopiazeh Aloo is a Persian potato curry with caramelized onions, spices, and tender potatoes in a light tomato sauce, great with rice or flatbread.
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Ingredients
  

  • 3 large potatoes peeled and cubed
  • 2 large onions thinly sliced
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 large tomato diced (or ½ cup canned tomatoes)
  • ½ teaspoon dried lime powder optional
  • ½ cup water or vegetable broth
  • Fresh cilantro or parsley for garnish

Instructions
 

  • Peel and cube potatoes; slice onions and mince garlic.
  • Heat oil, cook onions until golden brown.
  • Add garlic, turmeric, cumin, paprika, salt, and pepper; cook 1 minute.
  • Toss in potato cubes, coating with spices and onions.
  • Add diced tomatoes and water or broth; stir.
  • Cover and simmer 15–20 minutes until potatoes are tender.
  • Adjust seasoning; stir in dried lime powder if using.
  • Garnish with fresh cilantro or parsley and serve.