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Black & Green Bean Dopiaza

Black & Green Bean Dopiaza

Regular price £3.35
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Serves: 4 (or 2 twice)

Prep: 15 minutes

Cook: 30 minutes

Origin: India


Dopiaza is a Hindi word: Do means two and piaza refers to onions. Onions are added at two stages of the cooking, hence the name.

According to legend, Dopiaza was somewhat of a happy accident, originally created by an over-zealous courtier of a Mughal Emperor who accidentally added too many onions to a dish. Its name literally meaning two onions, this veg-packed dish evolved from there to become a staple of Hyderabadi cuisine, typified by its combination of onion, meat, ginger, garlic and cardamom.

What's in the box?

Tyga Masala No. 5, Ginger & Garlic Paste, Methi/Fenugreek sachet, Tyga Masala No. 2, Tyga Masala No. 14

Shopping list

  • 3 onions
  • 1 green bell pepper
  • 1 bunch coriander
  • 3 tbsp vegetable/rapeseed/olive oil
  • 1 tsp salt
  • 1 tbsp tomato puree
  • 240g green Beans
  • 1 tin black Beans (400g)
  • 300g rice

Let's cook!

  1. Finely dice 1 onion.
  2. Cut the other 1 onion into 8ths (wedges)
  3. Slice the pepper into similar sized wedges as the onion.
  4. Finely chop the coriander stalks and leaves, keeping them separate.
  5. If you dislike whole spices, grind 5 x clove and 5 x cardamom from Tyga Masala No. 5 in a pestle and mortar.
  6. Trim and cut beans into bitesize pieces.
  7. Heat oil in a large frying pan over a high heat and add the onions, Ginger & Garlic Paste, Curry Leaves, tomatoes and salt. Fry for 5 minutes, stirring continuously.
  8. Transfer to medium heat then add Tyga Masala No. 2, ground black pepper, Tyga Masala No. 27, (1 tsp for mild, 2 tsp for medium and 3 tsp for hot). Fry for 3 minutes then add 200ml water. Bring to the boil and simmer for 3 minutes stirring continuously.
  9. Add the chicken, stir well and cover the pan with a lid. Cook for 10 minutes or until chicken is cooked through, stirring occasionally.
  10. Add Tyga Masala No. 11 and reduce the sauce over a high heat until nearly all the liquid has gone.
  11. Transfer to a medium heat and add 200 ml coconut milk and stir through for 2 minutes. Sprinkle with coriander.

Ingredients & allergies

Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Powder). Tyga Masala No. 5: (Cardamom Whole, Clove Whole). Tyga Masala No.14: Garlic powder, Chilli Powder, Chilli Flakes. Methi leaves. Kashmiri Chilli.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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