This dish, also called choley dingri dopiaza, is a curry dish from Mughal that relies on slow-cooked onions as the base — in fact, "dopiaza" means "double onions." Here, they're cooked with chickpeas and woody Cremini mushrooms to make a hearty and wholesome curry. Unlike other curries, the gravy in this dish is lightly seasoned with the basics and it has delicate, sweet notes with a touch of smokiness from cumin and coriander.
Choley Dingri Dopiaza: Chickpeas and Mushrooms in Caramelized Onion Curry [Vegan]
- 2-3 tablespoons oil
- 1 teaspoon whole cumin seeds
- 2 medium-sized red onions, finely diced
- 1 tablespoon freshly grated ginger
- 1 cup of cooked chickpeas
- 1/2 teaspoon turmeric
- 1 teaspoon powdered cumin
- 3/4 teaspoon powdered coriander
- 3/4 teaspoon powdered red cayenne pepper
- 1/2 pound of halved Cremini or White Button mushrooms
- 3/4 cup chopped tomatoes
- 1 teaspoon salt or to taste
- 1 tablespoon chopped cilantro or more to taste
- Heat the oil and add in the whole cumin seeds and wait until the seeds begin to sizzle. Add in the red onions and cook the onions until they soften, stirring occasionally, until they turn golden.
- Stir in the ginger.
- Add the chickpeas, and the turmeric, cumin, coriander, and red cayenne pepper and mix well.
- Add in the mushrooms and cook for about 3 minutes until the mushrooms wilt slightly and turn darker.
- Add the chopped tomatoes and salt and cook for 5 minutes until the mixture is soft and saucy.
- Mix well, check for seasonings, add in the cilantro, and serve.