Aubergine and Potato Dopiaza

5/5 from 1 Customers

A mild and aromatic curry that works really well with the savoury richness of aubergine.

30 minutes

1 hour 20 minutes


Blends Needed

Also works a treat with: Peppers and sweet potatoes

Book: Curry Legend Veggie Table (p3)

Goes great with: Kulchas (p170) and Lemon Raita (p222)

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Dopiaza roughly translates as ‘double onions’ and is said to have originated in Afghanistan where it was created for a Moghul emperor whose cook accidentally added twice the amount of onions to the dish!

It’s a mild and aromatic curry that works really well with the savoury richness of aubergine.

Click here to read all about our spice travels to research different recipes!


30 minutes

1 hour 20 minutes



4 with sides


Medium Effort

Main Ingredient


Main Ingredient




Veggie Friendly

Gluten Free

Gluten Free

Taste Profile

Meal Taste


Meal Taste


Meal Taste



Popular Style




  • 1 medium aubergine - cut into bite-size pieces
  • 250g new potatoes - peeled and cut into bite-size pieces
  • 3 medium onions - 2 cut into quarters, 1 roughly chopped
  • 2 cloves of garlic - roughly chopped
  • Fresh ginger - roughly chopped to make 1 tbsp
  • ½ lemon
  • 2 green chillies - thinly sliced (optional)
  • 50g butter
  • 2 tsp sugar

Curry Legend Veggie Table

Curry Legend Veggie Table

Ebook Only - £5.00

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Book Only - £15.00

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Aubergine and Potato Dopiaza - PDF Recipe Only - £0.50

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Product Rating (1):


Rich and hearty. Love the dopiaza! Served it with naan, beetroot pachadi and sambar rice. All delicious.

Great job, Laura - happy spicing!

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