The Dopiaza curry is simply named for its ingredients, the term literally means “Double Onions”. You may wish to reduce the amount of meat or vegetables to make room for the extra chunky onions. The dopiaza isn’t a particularly hot curry but the onions and robust spices used give it a deep, savoury flavour!
- 2 tbsp. Vegetable oil
- 1 tbsp. Garlic & ginger puree
- 1 – 1 ½ Large onions, cut in to chunks.
- ½ tsp. Turmeric
- ½ tsp. Asafoetida
- ½ tsp. Curry powder
- 2 tsp. Mix powder
- 1 tsp. Salt
- ½ tsp. Chilli powder
- 1 tsp. Sugar
- Precooked meat or vegetables
- 400ml Base gravy
- Fresh coriander leaves and thinly sliced onion to garnish
Place the pan on a moderate heat, and add the vegetable oil, add the garlic and ginger puree and asafoetida and fry until golden before adding the onion, stirring until it softens and begins to colour. Add the mix powder, turmeric, salt, chilli powder and sugar stirring constantly then add half of the base gravy, add the meat or vegetables and turn up the heat. Allow the sauce to boil, then add the rest of the base gravy. Simmer until thickened and garnish with the fresh coriander and the thinly sliced onion.