Potato Curry (Dopiaz Aloo) | Mediterranean dish

Dubiase Alo It is a delicious and somewhat spicy potato curry from southern Iran. A versatile and satisfying vegetarian side dish, this curried potato recipe pairs well with a variety of Middle Eastern and Mediterranean main dishes.

This potato curry is onion based, very aromatic, and comforting. Like Persian-style rice or Berber bread, it is usually served as a side dish to meat. But you can also serve it with a fresh salad, such as a simple Shirazi salad, for a vegetarian meal.

I love this potato curry recipe as a nice change to the usual side dish. It’s a great weeknight addition to your family meals! With fresh aromatic notes of ginger, garlic and warm aromatic spices, I’m sure this boldly flavored, colorful and easy recipe will be a regular in your home.

What are Dopiaza dishes?

Dopiazeh, also spelled Dopiaza, means “two onions”. The name refers to the generous use of onions in these types of dishes. It is similar to South Asian curries and is moderately spicy due to the use of warm spices.

You may have come across or are more familiar with the concept of dupiasia dishes from eating them at a restaurant that specializes in South Asian cuisine. But Dopiaza actually originates from Khorasan, a region that covers both Iran and Afghanistan.

This dish was introduced to South Asia by the Mughals where regional variations developed in India and Pakistan. South Asian varieties are often spicier and contain more broth than Iranian varieties.

Dopiaza dishes can be prepared using shrimp, chicken, lamb, and beef instead of or adding to the potatoes used in this recipe. These dishes are traditional to Shiraz in southern Iran where the cuisine tends to be spicier than other regions. In the Persian Shirazi language, the word “aloo” means potato.

Ingredients for potato curry recipe

This potato curry features ingredients that are readily available at your local supermarket. Make sure to use the freshest produce to ensure maximum quality and flavour.

• potato: Potatoes need to maintain their structure while absorbing the flavorful sauce during the cooking process. Yukon Gold Potatoes are a large variety in the United States and Maris Piper For those residing in the United Kingdom.
• Extra virgin olive oil: High-quality extra virgin olive oil is used to cook vegetables.
• yellow onion: Choose medium or large onions. You can also use a red onion and a yellow onion if you want to add a little color to the dish. Red onions will add a sweet touch to the dish.
• green pepper: Add Color and texture.
• Fresh ginger and garlic: These fresh aromatics give a bold burst of flavour, and pair with the spices to give this recipe a lovely warm feel.
• red pepper: Provides a little heat. I wanted to avoid overpowering the other flavors and make this dish kid-friendly.
• Spices: turmeric Powder, ground cumin And the earth Kasbra Add woody, nutty and citrus notes along the way salt And Pepper Enhance flavour.
• Tomatoes and tomato paste: It forms the basis of a light sauce.
• Fresh lemon juice: Lifts the flavor with a hit of citrus.
• Fresh coriander: It adds lemon and pepper flavor to the finished dish and as a garnish.

How to make Persian curry recipe

This potato curry recipe comes packed with flavor in 1 hour and stays good for up to 5 days. Here’s how to do it:

Prepare vegetables

• Prepare and boil potatoes. Peel and cut 2 pounds of potatoes into 2- to 3-inch square pieces and place them in a large pot. Cover with water, season generously with salt and bring to a boil. Cover and simmer for 10 minutes, or until potatoes are tender. Drain the potatoes in a colander or sieve and set aside while you cook the other ingredients.
• Cook onions and green peppers. Place a large pot over medium-high heat and add 2 tablespoons of extra virgin olive oil. Once the oil is shimmering, add 2 thinly sliced ​​yellow onions and fry until soft and starting to caramelize. Add a green pepper cut into thin slices and cook until slightly tender. Stir the mixture regularly to ensure the onions and peppers are cooked evenly.
• Add fresh aromatics. Add 4 crushed or minced garlic cloves, 1 (2-inch) piece of grated fresh ginger, and 1 finely chopped red chili. Stir until fragrant.
• Add spices. Add 1 teaspoon each of turmeric powder, ground cumin, and ground coriander and stir to coat.
• Add tomatoes. Add 2 fresh chopped tomatoes and stir gently until softened and crumbly.
• Add tomato paste and water. Add a tablespoon of tomato paste and mix it into the mixture, then add a cup of water to form a light sauce.

Stew and serve

• Add potatoes, lemon juice and spices. Add the cooked potatoes, stir into the mixture, and reduce the heat to medium-low. Add 1 tablespoon fresh lemon juice and season to taste with salt and pepper. Gently stir the mixture until evenly mixed. Place a lid on the pot and cook gently for about 15 minutes until the flavors blend. Stir occasionally and reduce the heat further, if necessary.
• Garnish the dish and serve. Turn off the heat and add ¾ bunch of finely chopped fresh coriander. Stir the dopiazeh gently. Pour it into a serving dish and sprinkle more coriander as desired.

Storage, reheating and mixing methods

Store Dopiazeh Aloo in the refrigerator in an airtight container for up to 5 days. You can either reheat in the microwave or over low heat in a pot. Add a little water to the pot to help generate some steam if you’re reheating on the stove. Other ways to mix this recipe:

• Mash leftovers Add the beaten eggs. Fry with some oil to make an omelette.
• Reduce the amount of potatoes And complement it with other vegetables such as mushrooms or cauliflower.
• Adjust seasoning By adding more or leaving out the hot pepper according to your taste.

What to serve with curried potatoes?

This potato curry recipe is versatile and will complement many dishes. Add the cooked shrimp to prepare the Shrimp and Potato Dubiase dish. Enjoy with rice and/or flatbread.

Curried Persian potatoes can also be served as an accompaniment to any meat dish from an easy oven-roasted whole chicken to grilled skirt steak. They also go well with chicken schnitzel or served alongside a Mediterranean roasted leg of lamb with mint pesto.

Alternatively, add it to the menu for a vegetarian dinner party with whole roasted cauliflower as the centerpiece.

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