This is a much loved dish in so many Indian homes. The word “dopiaza” actually translates as double onions – they’re cooked until they’re beautifully caramelised and golden. Paired with the boiled eggs (my preference is jammy soft boiled eggs!) and scooped up with buttery parathas, this dish is an absolute treat.

I taught this recipe at a recent Facebook live cookery class and it was so much fun.. You can catch up on it here (Mum even makes a guest appearance!). Let me know how it goes down in your kitchen!


Ingredients
Method
- Heat oil in the pan. When hot, add the cloves, cardamom, cinnamon stick and bay leaves
- Now add the onions a little at a time and begin to separate the slices using your wooden spoon. Once all of the onions are in the pan, add the salt and mix. Cook on a medium/high heat.
- Place a lid on the pan and allow the onions to soften completely. Mix the onions every 2 minutes and then place the lid back on.
- After 5-6 minutes, the onions should be soft and translucent . At this point add the garlic and ginger. Cook for 3-4 minutes. Then, add the tomatoes & chilli.
- Continue to cook for a further 10 minutes on a medium heat with the lid on ( mixing every 2-3 minutes), until everything looks deep golden in colour. If you ever find anything is catching, add a couple of tbsp of water to help release or you can add a little more oil.
- Once golden, reduce the heat and add the spice powders, sugar and the remaining salt. Cook for a minute until the oil begins to release around the edges. Taste for salt/chilli/sweetness and adjust accordingly. Now add the cooked eggs and carefully mix. Finish with fresh coriander. Enjoy with hot parathas or chapatis.
Hi Monica please please bring back you prawn malai curry ; it was delicious!!
Hi Lakshmi – thank you! You can find the recipe for that and many more on my new website wwww.shikshak.co.uk 🙂