Dopiaza is a classic Indian and Persian curry known for its rich, savory flavor and prominent use of onions. The name “Dopiaza” translates to “two onions” in Persian, referring to the method of cooking where onions are added at two stages—once early in the cooking process and again toward the end. This results in a dish that is deeply infused with the sweet, caramelized flavor of onions, creating a curry that is hearty, flavorful, and aromatic.
The defining feature of Dopiaza curry is its use of onions, which give the dish its unique flavor and texture. The onions are used in two forms: some are sautéed until golden and caramelized, forming the base of the sauce, while others are added later in larger pieces, providing sweetness and texture. This combination of onions adds depth and balance to the curry.
Meat is often the main protein in Dopiaza, with lamb, chicken, and beef being popular choices. Vegetarian versions can include paneer or vegetables like potatoes or peas. The meat is simmered with a spice blend that typically includes cumin, coriander, turmeric, cardamom, and cinnamon, creating a warm and aromatic sauce.
Ginger, garlic, and green chiles add heat and flavor to the dish, while tomatoes and yogurt are often used to create a slightly tangy, rich sauce. Dopiaza is usually mild to moderately spicy, allowing the sweetness of the onions and the spices to shine through without overpowering the dish. A final addition of fresh herbs like coriander provides a bright contrast to the curry’s savory richness.
The preparation of Dopiaza starts by frying a portion of the onions until golden and caramelized, which forms the base of the curry. Meat or vegetables are then added and cooked with a spice mixture, followed by yogurt or tomatoes, to create a smooth, flavorful sauce. The second batch of onions is added later in the cooking process, typically sliced or quartered, which allows them to retain their texture and sweetness.
Dopiaza curry is typically served with basmati rice, naan, or chapati, which helps to absorb the rich sauce. It pairs well with side dishes like raita or pickles, which complement the savory and slightly tangy flavors of the curry.