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The term "Dopiazeh" has its roots in the Persian language, where "do" means two and "piaz" translates to onions. This etymology is a testament to the dish's foundational ingredient—onions—used liberally to create a rich and layered flavor profile. While the base of the recipe remains constant, regional variations introduce unique twists that cater to local tastes. In some areas, for instance, Dopiazeh may include additional vegetables or proteins, while others may focus solely on the harmonious blend of potatoes and onions.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the comforting flavors of Dopiazeh Aloo, a delicious Indian potato dish that combines tender potatoes with caramelized onions and spices for the perfect harmony of taste. This easy recipe features basic components like turmeric, cumin, and garam masala, cooked to perfection and garnished with fresh cilantro. Serve it hot with rice or naan for a satisfying meal. Perfect for family dinners or special occasions! Ideal for 4-6 servings and ready in less than an hour.
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Ingredients
  

4 medium potatoes, peeled and diced

2 large onions, thinly sliced

3 tablespoons vegetable oil

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

1 teaspoon salt (to taste)

1 cup water

1 tablespoon fresh lemon juice

¼ cup fresh cilantro, chopped (for garnish)

Optional: Slivers of green chili for extra spice

Instructions
 

Sauté the Onions: In a large pan, heat the vegetable oil over medium heat. Add the thinly sliced onions and cook until they turn golden brown, stirring occasionally (about 10-15 minutes).

    Add Spices: Stir in the turmeric, cumin seeds, coriander powder, red chili powder, and salt to the onions. Cook for an additional 2-3 minutes until fragrant.

      Incorporate Potatoes: Add the diced potatoes to the pan, stirring well to coat them with the onion-spice mixture. Cook for about 5 minutes.

        Simmer: Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes are tender and have absorbed the flavors.

          Finish Up: Once the potatoes are cooked, add the garam masala and lemon juice. Stir gently to combine and cook for another 5 minutes uncovered to allow the curry to thicken slightly.

            Garnish: Remove from heat and transfer to a serving dish. Garnish with fresh cilantro and, if desired, slivers of green chili for an extra kick.

              Serve: Enjoy your Dopiazeh Aloo hot with rice or naan!

                Prep Time, Total Time, Servings:

                  15 minutes | 50 minutes | Serves 4-6