Category, DifficultyBeginner

Indian dopiaza curry is a medium curry with a hint of sweetness. It can be made with chicken, lamb or beef.

Yields1 Serving
Prep Time15 minsCook Time40 minsTotal Time55 mins

Spice mix
 2 teaspoon Curry Powder
 ½ teaspoon Cayenne Pepper
 ½ teaspoon Paprika
 1 teaspoon Kasoor Methi
 ½ teaspoon Salt
 1 pinch Black Pepper
Curry Ingredients
 3 Tablespoon Oil
 1 Onion, finely diced
 1 tablespoon Garlic/ginger paste
 1 Green Chili, seeded and minced
 1½ tablespoon Tomato Paste
 1 tablespoon Cilantro, finely chopped
 1 cup Water
 1 tin Tomatoes
 ½ Tbsp cumin powder
 ½ Tbsp coriander powder
 ½ tsp turmeric
 ½ teaspoon Sweetener
 500gm Chicken or Lamb

1

Make the spice mix.

2
3

Pre-cook the coarsely chopped onion. Heat your skillet over medium heat. Add 1 tablespoon vegetable oil and fry the onions until the edges just start to turn brown. Remove onions but leave the oil in the pan.

4
5

Dilute the tomato paste with some water.

6
7

Heat your frying pan (don't use non-stick) briefly over medium heat. Add the rest of the oil.

8
9

When the oil starts to shimmer add the finely diced onion and stir every few seconds until the onion is soft and starts to brown, about 3 minutes.

10
11

Add garlic ginger paste to the pan and cook it, stirring constantly, until it stops sputtering.

12
13

Stir in the green chili and minced cilantro and stir. Cook for another 15-20 seconds.

14
15

Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.

16
17

Turn the heat up to medium-high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.

18

Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here.

19
20

Now add remainder of ingredients and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes. Turn the heat down to low and add the pre-cooked lamb, beef or chicken, the pre-cooked onions and the sweetner.

21
22

Let the curry simmer for about 30 minutes. If it gets too thick add a bit more curry base. Don't add water.

23
24

Garnish with a bit of chopped fresh cilantro and serve.

Ingredients

Spice mix
 2 teaspoon Curry Powder
 ½ teaspoon Cayenne Pepper
 ½ teaspoon Paprika
 1 teaspoon Kasoor Methi
 ½ teaspoon Salt
 1 pinch Black Pepper
Curry Ingredients
 3 Tablespoon Oil
 1 Onion, finely diced
 1 tablespoon Garlic/ginger paste
 1 Green Chili, seeded and minced
 1½ tablespoon Tomato Paste
 1 tablespoon Cilantro, finely chopped
 1 cup Water
 1 tin Tomatoes
 ½ Tbsp cumin powder
 ½ Tbsp coriander powder
 ½ tsp turmeric
 ½ teaspoon Sweetener
 500gm Chicken or Lamb

Directions

1

Make the spice mix.

2
3

Pre-cook the coarsely chopped onion. Heat your skillet over medium heat. Add 1 tablespoon vegetable oil and fry the onions until the edges just start to turn brown. Remove onions but leave the oil in the pan.

4
5

Dilute the tomato paste with some water.

6
7

Heat your frying pan (don't use non-stick) briefly over medium heat. Add the rest of the oil.

8
9

When the oil starts to shimmer add the finely diced onion and stir every few seconds until the onion is soft and starts to brown, about 3 minutes.

10
11

Add garlic ginger paste to the pan and cook it, stirring constantly, until it stops sputtering.

12
13

Stir in the green chili and minced cilantro and stir. Cook for another 15-20 seconds.

14
15

Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.

16
17

Turn the heat up to medium-high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.

18

Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here.

19
20

Now add remainder of ingredients and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes. Turn the heat down to low and add the pre-cooked lamb, beef or chicken, the pre-cooked onions and the sweetner.

21
22

Let the curry simmer for about 30 minutes. If it gets too thick add a bit more curry base. Don't add water.

23
24

Garnish with a bit of chopped fresh cilantro and serve.

Indian Dopiaza Curry