Dopiazeh
Dopiazeh, a bold and flavorful South Asian dish, is a true celebration of onions, which take center stage in both its preparation and name—"dopiazeh" translates to "two onions." This comforting curry features tender chunks of beef, chicken, or lamb simmered with a fragrant blend of spices, tomatoes, and caramelized onions for a dish that's rich and aromatic. A layering of textures sets it apart: golden fried onions add sweetness and depth, while a vibrant garnish of fresh cilantro offers a burst of freshness. Perfectly suited for pairing with steamed basmati rice or soft naan bread, dopiazeh is a versatile and irresistible choice for lovers of hearty, home-cooked curries. Whether you're a curry enthusiast or looking to try something new, this dish promises to delight with its satisfying balance of spice, savory richness, and a hint of sweetness.
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Recipe Information
Ingredients
- 3 tablespoons Vegetable oil
- 4 large Onions
- 4 cloves Garlic
- 1 tablespoon Ginger
- 3 medium Tomatoes
- 500 grams Beef, chicken, or lamb (cut into small cubes)
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Peel and thinly slice all the onions. Set aside two onions for frying, and roughly chop the other two for cooking the base of the dish.
Heat the vegetable oil in a large pan over medium heat. Add the sliced onions (saved for frying) and sauté until golden and caramelized, about 10-12 minutes. Remove the fried onions and set aside for later use.
Grate or finely chop ginger and garlic. Dice the tomatoes and set aside.
In the same pan, add the chopped onions. Cook over medium heat until softened and lightly golden, about 8 minutes.
Add the ginger and garlic to the pan, cooking for 1-2 minutes until aromatic.
Add the turmeric powder, ground coriander, ground cumin, red chili powder, and salt. Stir well to coat the onions in the spices.
Add the meat (beef, chicken, or lamb) to the pan. Cook on medium-high heat for about 5 minutes until the meat is browned.
Add the diced tomatoes and stir. Reduce the heat to medium, cover, and let the mixture simmer for 10 minutes until the tomatoes soften and form a sauce.
Pour in the water, stir, and cover the pan. Let the dish simmer on low heat for 20-25 minutes (longer for tougher cuts of meat), until the meat is tender, and the flavors combine.
Add the fried onions back into the dish. Stir to combine and cook for another 5 minutes to incorporate the texture and flavor of the fried onions.
Taste and adjust seasonings if needed. Garnish with fresh chopped cilantro before serving.
Serve hot alongside steamed basmati rice or naan bread.
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 51.9 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 332 mg | 26% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3902 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
