Kidney Bean & Apricot Dopiaza
20m prep 35m cook 55m ready
A vegetarian Indian dopiaza featuring kidney beans and dried apricots in a spiced onion sauce, finished with crispy fried onions. Serve with naan and chutneys.
Ingredients
- 4 tbsp vegetable oil
- 4 brown onions 2 finely sliced; 2 finely chopped
- 1 1/2 tsp salt
- 1 green chilli pierced
- 5 fresh ginger peeled and finely chopped
- 3 clove garlic finely chopped
- fresh coriander/cilantro leaves and stalks roughly chopped
- 1 tsp dried fenugreek leaves (kasuri methi)
- 1 tsp ground turmeric
- 1/2 tsp chilli powder
- 2 tsp garam masala
- 1 tbsp ground cumin
- 1 tsp freshly ground black pepper
- 1 tbsp tomato purée/paste
- 1 can kidney beans drained and rinsed
- 30 g dried apricots finely chopped
- 1 tsp sugar
- just-boiled water
- naan breads
- chutneys of choice
Nutrition (per serving, estimated)
Estimated based off 10 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 216 mg
- Iron: 3.93 mg
- Magnesium: 47.1 mg
- Phosphorus: 193 mg
- Potassium: 693 mg
- Zinc: 1.57 mg
Let's Cook
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Step 1.
Heat 2 tablespoons of the vegetable oil in a wide non-stick frying pan over medium heat. Add the finely sliced onions and ½ teaspoon of salt, and cook, stirring occasionally, for 10–15 minutes, until the onions are very soft and caramelized to a deep golden brown. Set aside.
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Step 2.
While the sliced onions cook, heat the remaining 2 tablespoons of oil in a medium saucepan with a lid over medium heat. Add the whole green chilli and sizzle for 1 minute, then add the finely chopped onions and cook for 7–8 minutes, stirring frequently, until golden brown.
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Step 3.
Add the finely chopped ginger, garlic, the same green chilli (pierced earlier), chopped coriander stalks (reserve leaves for garnish), and dried fenugreek leaves to the saucepan. Cook for 4 minutes, stirring, until the mixture softens and becomes fragrant.
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Step 4.
Stir in the ground turmeric, chilli powder, garam masala, ground cumin, and black pepper. Cook for 1 minute, then add the tomato purée and cook for another 2–3 minutes, stirring constantly, until the spices are fragrant and the paste darkens slightly.
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Step 5.
Add the drained kidney beans, finely chopped dried apricots, sugar, and remaining 1 teaspoon of salt. Stir to combine, then pour in 150ml (⅔ cup) of just-boiled water. Bring to a boil, then reduce the heat to low, cover, and simmer for 8–10 minutes, or until the kidney beans are tender and the sauce has thickened. Check the water level halfway through; if it looks too dry, add up to 50ml more water.
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Step 6.
Stir the reserved caramelized sliced onions into the kidney bean mixture. Transfer to a serving dish, garnish with the chopped coriander leaves, and serve hot with naan breads and chutneys.
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