Dopiaza, Dopyaza “Do” is “two” and “piaz” is “onion“; so dopiaza is a dish which has twice the amount of onions, usually added in two stages. Different regions have different versions, some as far as from Bengal. This is my mother’s version from North India. A beautiful blend of flavours; a hint of the sweetness of onions, & the warmth of garam masalas giving it depth. Keep it as hot or as mild as you like. A simple stew , ‘grindless’, & perfect for even a one dish winter meal. Serve with naan, rotis or parathas. Since it’s ‘grindless‘, it’s gotta be at SRA’s for her ‘Grindless Gravies’ blog event!!
Do Piaza means “two onions’ or rather double onions. Legend has it that this delicious dish was invented by Mullah Do-Piaza the renowned and celebrated cook at the Mughal Emperor Akbar’s court. One of the Navratnas (nine jewels), it is said he could conjure up culinary delights using only two onions, and cooked in that particular style is called Gosht Do Piaza. Water is not used at all when cooking a Do Piaza. Onions are used twice – hence the name “ Do ” or “Two” Piaza.
Ingredients:
Onions – 1 kg (8-10 medium)
Garam Masala – Cloves-5; Black Cardamom- 5;Whole pepper-10;Bay leaves -2
Red Chilli powder – 1 /2 tsp (optional)
Yogurt – 1/2 cup
Garlic – 1 small bulb / chopped fine
Ginger – 2″ piece / chopped fine
Tomatoes – 2-3 medium / chopped
Paprika – 1 tsp
Whole Red Chillies – 2-3 / broken into large pieces (optional)
Green chillies – 2 / deseeded if desired (optional)
- Finely slice 2-3 onions.
- Roughly chop the remaining onions & keep aside with the chopped ginger, garlic & tomatoes.
- Heat about 1/2 cup oil in a pressure cooker.
- Fry the finely sliced onions till golden brown.
- Add the lamb & roast for 5-7 minutes, followed by the yogurt. Roast well till the sides leave oil.
- Add the whole garam masalas + paprika + red chili powder (if using) and roast for a minute or two.
- Now add the remaining onions with the chopped ginger,garlic, tomatoes & whole red chillies (if using).
- Add salt, mix well cook under pressure, on low heat, for 25 minutes/or until done.
- Open only once cool, i.e. steam dies down completely.
- Roast well to dry excess water.
- Add 2 slit & deseeded green chilies for flavour if desired.
- Garnish with fresh coriander. (Remove bay leaves before serving).
- Serve hot with naan, tandooti roti, paratha etc.
I found a review online for the ‘Gosht Do-Piaza‘ by Vikram Karve. He described the dish perfectly…“It looked good – nicely browned generous pieces of succulent mutton, in translucent juicy onion rings in a scrumptious gravy. It smelt good too – the mouthwatering aroma wafting towards me. It tasted even better – absolutely delicious, not spicy hot, the unique sweetish zest of onions discernible, as the heavenly medley of flavors and fragrances synergized inside me. Relished with soft tandoori roti, it was sheer bliss. ”
