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.

• 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