Dopiazeh Aloo
Description:
Dopiazeh Aloo (Potatoes in Onion Sauce) is a flavorful North Indian dish that blends tender potatoes with a rich, aromatic onion-based gravy. The name « Dopiazeh » is derived from the Persian words « Do » (meaning two) and « Piaz » (meaning onion), referring to the generous use of onions in the dish. The potatoes are cooked until soft, absorbing the bold, slightly tangy sauce, which is made from onions, tomatoes, and a variety of spices. This dish is beloved for its balance of sweetness and heat, with cumin, coriander, and garam masala adding warmth to the flavor profile.
Ingredients:
- 4 medium-sized potatoes, peeled and cubed
- 3 large onions, thinly sliced
- 2 tomatoes, finely chopped
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp ginger-garlic paste
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- Salt, to taste
- Fresh cilantro (for garnish)
Calories:
Approximately 250-300 calories per serving (1 cup).
How to cook:
- Heat oil in a pan and sauté cumin seeds until they splutter.
- Add sliced onions and cook until golden brown, then add ginger-garlic paste and cook for another 2 minutes.
- Stir in chopped tomatoes, turmeric, coriander, garam masala, and salt. Cook until the tomatoes soften.
- Add the cubed potatoes, mixing well. Pour in water to cover the potatoes and cook for 15-20 minutes until tender.
- Garnish with fresh cilantro and serve hot with roti or rice.
History:
Dopiazeh Aloo has its origins in Mughlai cuisine, which flourished during the Mughal Empire in the Indian subcontinent. The Mughal influence brought rich, flavorful gravies with aromatic spices to the region. The name « Dopiazeh » likely came from the Persian culinary tradition, where the use of onions in multiple stages of cooking was common. In this dish, onions are not just a base but an essential component, creating a deep flavor that pairs perfectly with potatoes. Over time, it became a popular comfort food across the Indian subcontinent, especially in the northern regions. Today, Dopiazeh Aloo is enjoyed in both vegetarian and meat variations.
