Vegetable Dopiaza – Delicious Aloo Curry

An absolutely beautiful vegetable dopiaza, this delicious aloo curry is about onion, about potato and about whatever other veg you want to throw on in!

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Vegetable Dupiaza - Aloo Curry


As a predominantly carnivorous kind of guy, I usually look at the meat as the focal point of a meal. The choice of meat usually dictates the surrounding ingredients and therefore indicates the overall flavour profile of the dish.

It’s ironic, then, that in this instance, the meat is actually the given, in my eyes. Diced lamb or diced chicken go into a pan with all of those wonderful spices and fresh ingredients. Yet they’re not what the dish is really all about.

In English food, a lamb dish will probably be totally different to a chicken dish. A duck dish totally different to a beef dish. Yet in Indian food, a Rezala or a Rogan Josh are a Rezala or a Rogan Josh regardless of the meat that goes in.


So when I made this vegetable Dopiaza, I had a hard time thinking of it like I would normally. If I’d made a lamb Dopiaza or a chicken Dopiaza, I’d be telling you a Dopiaza is all about the onions. All about the onions.

But because it is an aloo curry, or a potato Dopiaza, I find myself dwelling on the potatoes in the dish.

The truth is very simple. This vegetable Dopiaza, a wonderful aloo (or potato) curry, is really all about both. It’s an onion dish, wrapped in a potato dish, wrapped in wonderful, warming spices and beautiful, simple flavours.

But yes, it’s still really all about the onion!

About the dish

So, let’s forget the potato for a second. Yes, it’s a potato dish and yes, potato is the main thing we’ll be eating. But this one really isn’t about the potato.

It’s about the onion.

Sweet, soft, caramelised onion. Simmered, wonderful oniony stock. And a paste made from ginger, garlic and, you guessed it, a good old whack of onion!


Why? Because that’s what a Dopiaza is. It’s a very onion curry. Very onion. The word itself actually means two onions. I don’t know whether that refers to the quantity of the ingredient or the number of different techniques. But in this instance it simply means that we’re going to double up on that amazing onion flavour. And then some.

Because in this instance, not only are we going to add onion in all the obvious places, we’re going to add it in another few as well.

A quick guide – Vegetable Dopiaza – Delicious Aloo Curry

So, the first thing to to is establish whether you’re making a vegetable stock or buying one in. If you make your own, go heavy on the onion. No surprise there!

Once you’re done, leave any onion in and add another finely chopped onion. Make sure you strain out any other ingredients, any random bits and pieces and any skin. Reduce as desired and get those onions nice and soft, then blend. Save the seasoning for later.

And then it’s back to the usual prep work. We’ll toast our whole spices and grind them into powder, mixing them with the other spices to be thrown in while we cook.


We’ll peel our garlic and ginger, and a little more onion, then grind them into a paste.

Next, we’ll peel our potatoes, dice them up and simmer them until most of the way cooked.

One more onion and we’re there! This one, we’ll peel and dice, then caramelise slowly with some salt. We’ll add the dry spices, then the paste and just a tiny bit more onion. And then the potatoes, a bay leaf and the stock.

We’ll continue to cook and reduce on a low temperature until the potatoes are cooked all the way through and the sauce is wonderful and thick.

A few final things to remember

  • Basically. It’s all about the onion. So go onion-crazy. Chopped. Stock. Ground up. All of it.
  • If you don’t want to make stock, store bought will be fine. Just blend the onion in all the same, then reduce.
  • Replace the potatoes with anything you like. A mix of vegetables would be a lovely alternative. As would meat. I imagine it could also be done as a dal, although I’ve not thought much about the logistics!

Similar Recipes & Useful Sides

The Best Kashmiri Lamb Rogan Josh Recipe – An unexpected favourite, a childhood favourite in its grown up form. Rich, deep and incredible.

Passanda Sauce Recipe – An Authentic Leftover Chicken Curry – The sexiest, creamiest, butteriest, chickeniest curry I’ve ever made and an absolute personal favourite.

Goan Lamb Curry – Another of Goa’s beautiful curries. This time a delicious vindaloo style lamb dish!

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Vegetable Dopiaza – Delicious Aloo Curry

Ed Chef
An absolutely beautiful vegetable dopiaza, this delicious aloo curry is about onion, about potato and about whatever other veg you want to throw on in!
Prep Time 45 mins
Cook Time 1 hr
Course Dinner, main, Side Dish
Cuisine Indian
Servings 2


  • 500 ml Vegetable Stock
  • 3 lrg Potatoes
  • 3 lrg Onions
  • 3 cloves Garlic
  • 2 inches Ginger
  • Vegetable Oil
  • Salt
  • 1 tsp Cumin Seeds
  • 1 tsp Chilli Powder
  • 1 tsp Coriander Seeds
  • 1/2 tsp Fenugreek Powder
  • 1/2 tsp Cracked Black Pepper
  • 5 Cardamom Pods
  • 1 Bay Leaf



  • Peel and dice the potatoes, then simmer them in the stock until they begin to soften, then remove and set aside. They don’t need to be too soft. Ideally still much to hard to eat. Just enough to start the process.
  • Peel and roughly chop one of the onions, then simmer it in the stock until soft, reducing by about a third, then blend.
  • Toast the cumin seeds, coriander seeds and cardamom pods in a hot dry pan for just a minute or so until brittle, then grind them to a fine powder in a pestle and mortar. The cardamom pod pods won’t necessarily grind down. You can either remove them or leave them as they are. They will soften as the dish cooks. Add to this mixture the fenugreek powder, cracked black pepper and chilli powder, then set aside.
  • Peel the garlic and ginger, then grind them into a paste. Peel and halve one of the onions and finely dice one half, adding it to the garlic and ginger and further grinding the mixture. Set aside.
  • Slice the other half and set aside.


  • Peel and finely dice the final onion, then caramelise it with some salt in a low-medium pan with some oil for about 10 minutes. Add the dry spices and increase the temperature to medium, then cook through for a minute or two and add the paste.
  • Cook through for a further 2 – 3 minutes, then add the potato, bay leaf and the stock. Cook until the potatoes soften and until the sauce thickens and reduces. Season with salt and garnish with fresh coriander and optional lemon juice.
Keyword aloo, aloo curry, aloo dopiaza, dopiaza, potato, potato curry, potato dopiaza, vindaloo

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