DOPIAZEH ALOO - Persian Potato Curry

From website: https://recipeyumm.com/dopiazeh-aloo-persian-potato-curry/ 

INGREDIENTS

FOR THE DOPIAZEH ALOO:

• 3 large potatoes, peeled and cubed
• 2 large onions, thinly sliced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon turmeric
• ½ teaspoon cumin
• ½ teaspoon paprika
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 large tomato, diced (or ½ cup canned tomatoes)
• ½ teaspoon dried lime powder (optional, for tanginess)
• ½ cup water or vegetable broth
• Fresh cilantro or parsley for garnish

INGREDIENT HIGHLIGHTS

• Onions: The star ingredient, caramelized for a deep, rich flavor.
• Potatoes: Adds heartiness and absorbs the flavors beautifully.
• Turmeric & Spices: Provide warmth and earthy depth.
• Tomatoes: Balances the dish with a touch of acidity.

STEP-BY-STEP INSTRUCTIONS

PREPARE THE INGREDIENTS:

1. Peel and Chop: Cut potatoes into bite-sized cubes. Thinly slice onions and mince the garlic.
2. Caramelize Onions: Heat oil in a pan over medium heat. Add onions and cook until golden brown, about 10-12 minutes. Stir occasionally.
3. Add Garlic & Spices: Stir in garlic, turmeric, cumin, paprika, salt, and pepper. Cook for another minute until fragrant.

COOK THE POTATOES:

4. Add Potatoes: Toss the potato cubes into the pan and stir to coat them with the spices.
5. Add Tomatoes & Liquid: Pour in the diced tomatoes and water (or broth). Stir well.
6. Simmer: Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are soft and the sauce thickens.

FINISH & SERVE:

7. Adjust Seasoning: Taste and add more salt or spices if needed. If using dried lime powder, stir it in now.
8. Garnish: Sprinkle fresh cilantro or parsley on top.
9. Serve: Enjoy warm with flatbread or rice.