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Dopiazeh Aloo Persian Potato Curry taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Dopiazeh Aloo Azita Mehran

A Persian-inspired pressure cooker potato curry with golden onions, aromatic spices, and a bright splash of lemon juice for comfort in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 3 tablespoon Vegetable oil
  • 1 Onion large, thinly sliced
  • 4 Potatoes medium, peeled and cubed
  • 3 cloves Garlic minced
  • 0.5 teaspoon Turmeric
  • 0.5 teaspoon Black pepper
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Chili powder optional
  • 1 tablespoon Tomato paste
  • 0.25 cup Water
  • 0.5 Lemon juiced

Instructions
 

Instructions

  • Heat vegetable oil in the pressure cooker with the lid off over medium heat.
  • Add thinly sliced onions and sauté until golden brown, about 10 minutes.
  • Stir in minced garlic, turmeric, black pepper, salt, and optional chili powder. Cook for 1 minute to release aromas.
  • Add cubed potatoes and stir to coat with the spice mixture.
  • Mix in tomato paste and water, stirring thoroughly.
  • Seal the lid and cook on high pressure for 20 minutes, then allow pressure to release naturally or use quick release.
  • Open lid, let excess water evaporate for a few minutes, drizzle lemon juice, mix well, and serve.

Notes

For quicker prep, use pre-sliced onions from the store and a garlic press. Store leftovers in the fridge up to 4 days or freeze for longer keeping. Reheat gently for best texture.