Name: Kidney Bean & Apricot Dopiaza
Yield: Serves 2, or 4 as part of a sharing feast
Cuisine: Indian
Ingredients: 2 tsp garam masala; ½ tsp chilli powder; 1 tsp ground turmeric; 1 tsp dried fenugreek leaves (kasuri methi); 3 garlic cloves, finely chopped small bunch of fresh coriander/cilantro, leaves and stalks roughly chopped; 5 cm/2 in piece of fresh ginger, peeled and finely chopped; 1 green chilli, pierced; 1½ tsp salt; 4 brown onions: 2 finely sliced; 2 finely chopped; 4 tbsp vegetable oil; naan breads and chutneys of choice, to serve; 1 tsp sugar; 150–200 ml/5–7 fl oz/⅔–scant 1 cup just-boiled water; 1 x 400 g/14 oz can of kidney beans, drained and rinsed; 30 g/1 oz dried apricots, finely chopped; 1 tbsp tomato purée/paste; 1 tbsp ground cumin; 1 tsp freshly ground black pepper

Preparation info

Serves
2
,

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

Kidney beans are a well-used ingredient in India, their dense texture taking on some of the characteristics of meat in vegetarian dishes. Here, they do the heavy lifting to bulk out this dopiaza and, although it might sound like an unusual pairing, go amazingly well with the fruity dried apricots. Dopiaza means “double onions” and it is the extra helping of crispy fried onions added at the end of cooking that make the dish so perennially popular.