Adam Liaw’s eggplant dopiaza

Name: Adam Liaw’s eggplant dopiaza
Cook time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 3 tbsp ghee (or vegetable oil), plus 2 tbsp extra; 2 large brown onions, thinly sliced; 1 tbsp grated ginger; 1 tbsp grated garlic; 1 tsp turmeric powder; 2 tsp cumin powder; 1 tbsp coriander powder; 1 tsp chilli powder; 2 large eggplants, cut into irregular 4cm chunks; 3 tomatoes, roughly chopped; 150ml thick yoghurt; salt and freshly ground black pepper; 1 large red onion, cut into chunks; 2 small green chillies, halved; 1 tsp garam masala; 2 tbsp roughly chopped coriander, to serve

Adam Liaw

February 19, 2024

easyTime:30 mins - 1 hourServes:4

“Dopiaza” means “double onions”, referring to onion being added twice. Lamb, chicken and okra often feature in this dish but I’ve made it with eggplant.

Ingredients

3 tbsp ghee (or vegetable oil), plus 2 tbsp extra
2 large brown onions, thinly sliced
1 tbsp grated ginger
1 tbsp grated garlic
1 tsp turmeric powder
2 tsp cumin powder
1 tbsp coriander powder
1 tsp chilli powder
2 large eggplants, cut into irregular 4cm chunks
3 tomatoes, roughly chopped
150ml thick yoghurt
salt and freshly ground black pepper
1 large red onion, cut into chunks
2 small green chillies, halved
1 tsp garam masala
2 tbsp roughly chopped coriander, to serve

Method

Step 1
Heat a large saucepan over medium-high heat and add the ghee. Add the onion and fry for about 7 minutes until browned. Add the ginger, garlic, turmeric, cumin, coriander and chilli and fry for about a minute. Add the eggplant and fry for about 5 minutes until lightly browned, stirring occasionally, then add the tomato and yoghurt and stir to combine. Season with salt and black pepper, cover, reduce the heat to low and cook for 20 minutes until the eggplant is tender. You can add about ½ a cup of water if the curry is looking too dry.
Step 2
While the eggplant is cooking, heat a medium frypan over medium heat and add the remaining ghee. Fry the red onion and green chillies until the onion is slightly softened. Uncover the eggplant and stir through the garam masala and then the onion mixture. Cook for just a minute or two more, scatter with coriander, and serve.