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The Boat Shed Kitchen

Dopiazeh Aloo

Dopiazeh Aloo is a traditional Persian-style curry made with soft potatoes, golden onions, tomatoes, and earthy spices like turmeric and cumin. It’s hearty, budget-friendly, and naturally vegan—perfect for a weeknight dinner or served alongside rice, naan, or flatbread.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 3 large potatoes peeled and cubed
  • 2 large onions chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 medium tomatoes diced
  • 1 fresh chili minced (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons lemon juice
  • Fresh cilantro for garnish

Method
 

  1. Parboil cubed potatoes for 10 minutes. Drain and set aside.
  2. Heat olive oil. Saute onions until caramelized.
  3. Add garlic, ginger, and chili. Stir until fragrant.
  4. Stir in turmeric, paprika, and cumin.
  5. Add tomatoes and cook until softened.
  6. Add potatoes, season with salt and pepper.
  7. See full steps with tips & photos → https://theboatshedcafe.com/dopiazeh-aloo/

Notes

  • For a richer texture, mash some of the potatoes lightly while simmering.
  • Adjust chili and lemon juice to suit your spice preference.
  • This dish tastes even better the next day after flavors deepen!