Dopiaza from scratch without base gravy (British Indian Restaurant / BIR)

A medium heat curry suitable for most taste buds. The rich and spicy onions are usually cooked two ways. Firstly pureed and gently softened with chunky onions stir fried during the cooking process.

Looking for my base gravy version? It's here    • Dopiaza (British Indian Restaurant / ...  

Ingredients

3 tablespoons of vegetable oil
1/2 a grated onion
1/2 a onion, cut in chunks
1/3 a red pepper, cut in chunks
1/3 a green pepper, cut in chunks
1 teaspoon of garlic, grated or paste
1/4 teaspoon of ginger, grated or paste
1/2 a tomato cut in 4 slices
1/2 teaspoon of salt
3/4 teaspoon of cumin powder
3/4 teaspoon of coriander powder
1/2 teaspoon of garam masala powder
1/2 teaspoon of turmeric powder
1/4 teaspoon of chilli powder
1/4 teaspoon of sugar
1.5 tablespoons of tomato paste mixed with 4 tablespoons of water
6 pieces of meat, vegetables, tofu or paneer (recipe links below)
250 millilitres of hot water


Method

1. heat a pan on medium and add the vegetable oil. Once hot add the grated onion and gently fry for 2-3 minutes until soft
2. turn up the heat and add the chunked onions, peppers and salt and cook for a couple of minutes
3. add the ginger and garlic and cook for another 30 seconds
4. add the tomato paste and stir through then add the cumin, coriander, turmeric, garam masala, sugar, chilli and mix in. Add a little bit of hot water and cook for another 30 seconds to create a nice paste
5. add the meat and a little more hot water and cook for another 30 seconds
6. add the fresh tomatoes and cook for another 30 seconds
7. add the hot water and cook until thickened stirring every 1-2 minutes until the sauce reaches your desired consistency adding more water if required

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