Dopiazeh Aloo (Persian Potato Curry) – A Spiced, Comforting Vegan Dish
A traditional Persian curry made with golden sautéed onions, turmeric, and potatoes. Vegan, gluten-free, and rich with bold flavor from simple ingredients.
Ingredients
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4 medium potatoes, diced
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2 large yellow onions, sliced
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3 garlic cloves, minced
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1 tsp turmeric
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½ tsp black pepper
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1 tsp salt (or to taste)
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3–4 tbsp neutral oil
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½ cup water
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Optional: 1 tbsp tomato paste, lemon juice, green chilies
Instructions
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Heat oil in a skillet. Sauté onions over medium heat for 10–12 minutes until golden.
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Add garlic, turmeric, pepper, and salt. Cook 1–2 minutes.
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Stir in potatoes. Cook uncovered for 5–6 minutes.
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Add water, cover, and simmer 15–20 minutes until potatoes are tender.
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Stir occasionally; add more water if needed. Adjust seasoning.
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Finish with lemon juice or herbs if desired. Serve warm.
Notes
Serve with Persian rice or flatbread. Use chickpeas or tofu for added protein. Keeps well in the fridge or freezer.