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Dopiazeh Aloo

A comforting Indian potato curry made with double onions and warm spices in a rich tomato-onion gravy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main, Side
Cuisine: Indian, Vegetarian
Calories: 220

Ingredients
  

  • 500 g potatoes peeled and cubed
  • 3 onions thinly sliced, divided
  • 2 tomatoes finely chopped
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp ginger-garlic paste
  • 0.5 tsp turmeric powder
  • 1 tsp red chili powder adjust to taste
  • 1 tsp coriander powder
  • 0.75 tsp garam masala
  • to taste salt

Equipment

  • Heavy-bottomed pan
  • Knife
  • Cutting board

Method
 

  1. Heat oil and splutter cumin seeds.
  2. Add half the onions and sauté until golden.
  3. Add ginger-garlic and spices; sauté briefly.
  4. Add tomatoes and cook until oil separates.
  5. Add potatoes, salt, and water; simmer until tender.
  6. Add remaining onions and cook uncovered.
  7. Finish with garam masala and garnish.

Notes

Onions are added in two stages for depth and texture.