Oh my, you are going to have to excuse me for taking this long to share one of my favorite curry recipes on this blog. Especially after already having shared the thai red curry recipe, which a lot of the readers loved too. Seriously though, you haven’t really had a curry until you have tried this Indian restaurant dopiaza curry recipe.

The real ‘secret’ ingredient for this recipe, is believe it or not onion. Yeah, I can hear you saying, well that is not a secret. That is true, but how you prepare the onion and when you add it to the dish is the ‘secret’. What I love about these curries is that you can use whatever meat or veggies you have available. This means one week you can make the lamb version, the next week the beef version. I have even figured out my own alternative spices for the harder to find traditional spices.

Here’s What You’ll Need:

• Indian restaurant spice mix or curry powder
• kashmiri chili powder or cayenne and paprika
• kasoor methi – dried fenugreek leaves
• kosher salt
• black pepper
• oil
• onion
• garlic ginger paste
• green chili
• tomato paste
• cilantro stems
• curry base
• sugar
• beef or chicken or lamb
• large pan or skillet
• cutting board
• sharp knife

There is four different components that make up this recipe. You are going to have to prepare the spice mix, curry base, garlic ginger paste and pre-cook your meat. With all your prep work done, it makes it easier. The coursely chopped onion also have to be pre-fried in oil, so that you can add them right at the end. Before you try it, this recipe actually looks complicated. However, it is not at all! 🙂

You can get full recipe & instructions on the Glebe Kitchen blog, here…

Indian Restaurant
Dopiaza Curry Recipe

You can watch the video below on Chicken Dopiaza (Restaurant Style)…

You can watch the video below on CBM Lamb Dopiaza Curry…

You can watch the video below on Simple Vegetable Curry (Indian Restaurant Style)…

.