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Dopiazeh has its roots in the vibrant culinary traditions of the Indian subcontinent, where food is not just sustenance but a reflection of culture and history. This dish is believed to have originated in the Mughal era, a time when elaborate meals were crafted with a blend of spices that showcased the wealth of flavors available in the region. The term "Dopiazeh" itself is thought to have derived from the Persian word "do" meaning "two" and "piaz" meaning "onion," indicating its signature ingredient.

Dopiazeh Aloo: A Flavorful Persian Potato Curry!

Discover the rich flavors of Dopiazeh Aloo with this simple and delicious recipe! Made with tender potatoes, caramelized onions, and a blend of spices, this dish is perfect for any meal. The addition of tomatoes and bell peppers creates a thick, flavorful sauce that complements the potatoes beautifully. Ready in under an hour, serve it warm with fresh cilantro and zesty lemon wedges for a delightful twist. Ideal for sharing with family and friends!
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Ingredients
  

4 medium-sized potatoes, peeled and cubed

3 large onions, thinly sliced

4 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon coriander powder

1 can (14 oz) diced tomatoes, drained

1 green bell pepper, diced

2 garlic cloves, minced

1 tablespoon ginger, grated

1 cup vegetable or chicken broth

Salt, to taste

Fresh cilantro or parsley, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Potatoes: Soak the cubed potatoes in water for about 10 minutes to remove excess starch. Drain and set aside.

    Cook Onions: In a large skillet or pan, heat the vegetable oil over medium heat. Add the thinly sliced onions and sauté until they are golden brown and caramelized (about 15-20 minutes). Stir occasionally to prevent burning.

      Add Spices: Once the onions are caramelized, add the cumin seeds, minced garlic, grated ginger, turmeric powder, red chili powder, and coriander powder. Cook for another 2-3 minutes until fragrant.

        Incorporate Tomatoes and Peppers: Stir in the drained diced tomatoes and diced green bell pepper. Cook for 5-7 minutes until the mixture becomes a thick sauce.

          Add Potatoes: Gently add the cubed potatoes to the pan, mixing well to coat them in the onion and spice mixture. Season with salt.

            Simmer: Pour in the vegetable or chicken broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking.

              Garnish and Serve: Once the potatoes are cooked, check seasoning and adjust if necessary. Garnish with fresh cilantro or parsley. Serve warm with lemon wedges for a zesty finish.

                Prep Time, Total Time, Servings: 15 mins | 50 mins | Serves 4-6