Is this the best Dopiaza recipe? (From Scratch / Base Free)
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 200-300g Meat - Chicken / Lamb
- • 1 teaspoon Garlic Paste
- • 1 teaspoon Ginger Paste
- • 1/2 teaspoon Chilli Powder
- • 1/2 teaspoon Salt
- • 1/2 large (150g chopped finely) Brown/White Onion
- • 1/2 large (150g cut in large petals) Brown/White Onion
- • 4 tablespoons Vegetable Oil
- • 1/4 teaspoon Salt
- • 1 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 2 teaspoons Garlic Paste
- • 2 teaspoons Mix Powder / Curry Powder
- • 1.5 teaspoons Cumin Powder
- • 1 teaspoon Coriander Powder
- • 1/2 teaspoon Garam Masala Powder
- • 1/2 teaspoon Turmeric Powder
- • 1 teaspoon Chilli Powder
- • 1.5 tablespoons Tomato Paste
- • 1.5 teaspoons Sugar
- • 2 (sliced) Green Finger Chillies
- • 2 tablespoons Fresh/Chopped Coriander
- • 200ml Water
Preparation Steps
in a bowl marinate the meat with the garlic paste, chilli powder and salt
Heat 1 tablespoon of the oil in a pan on high until smoking and add the large petals of onion, fry until charred and remove
Turn the pan down to a low-medium heat, then add the remaining oil, finely chopped onion, salt and methi and cook until the onions soften and begin to caramelise
add in the garlic paste, stir through and fry out for 30-60 seconds
add the spice mix, cumin, coriander, garam, tumeric, chilli and a small amount of water if required. Fry for 2-3 minutes until the oil starts to seperate
stir in the tomato paste watered down with around 3 tablespoons of water along with the sugar and continue to cook for 30 seconds
Add in the marinated meat, coat in the spices and allow to start to brown for a few minutes, stirring as necessary
Time to turn the heat up to high and add the sliced chillies along with the coriander and half of the boiling hot water, cook until reduced by half before adding the remaining water
add back the charred petals of onion and reduce to a thick sauce. Serve and enjoy