Mete dopeyaza
Dopeyaza literally means “two onions”. Some say that the name has been coined since onions or “peyaz” is added in two phases, once in the beginning and another towards the end. While others believe that dopeyaza comes from two onions, that is double the amount of onion is added in cooking the dish. However, this dish evolved in Khorasan (currently in Iran and Afghanistan) and was introduced to India and Pakistan by the Mughals.
Dopeyaza is mostly prepared with mutton, chicken and sometimes also with fish. Vegetables can also be used to prepare do peyaza for example okra or bhindi.
Course: Main course
Cuisine: (Mughlai) Indian
Preparation time: 10 mins
Cook time: 30 mins
Servings: 4
Ingredients
- 400g of mete or goat liver
- 1 onion finely chopped
- 1 onion cut in thin slices
- 2-3 green chilies
- 1/3 tomato chopped
- 1/2 tablespoon of ginger paste
- 1/2 tablespoon of garlic paste
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of Kashmiri red chili powder
- 1 teaspoon of garam masala powder
- 2 tablespoons of yogurt
- Salt to taste
- 1 inch cinnamon broken into pieces
- 4-5 cardamom pods
- 4-5 cloves
- 2 bay leaves
- ½ teaspoon of cumin seeds
- 3 tablespoons of mustard oil
Directions
- Marinade the mete or goat liver with ginger and garlic paste and salt.
- In a kadai take the oil and heat it.
- Once the oil is hot, temper the oil with bay leaves, cinnamon sticks, cardamom pods, cloves, and cumin seeds.
- As your kitchen fills up with the aroma of the whole spices, add the finely chopped onions and saute them for 1 minute.
- Add the tomatoes and continue sauteing for 2 minutes.
- In a bowl, whisk the yogurt. To it add turmeric powder, cumin powder, coriander powder, and red chili powder.
- Add this mixture to the kadai and mix everything properly. Also add the green chilies to the kadai.
- Continue cooking till you see oil leaving the sides of the pan.
- Add the marinated mete to the kadai. Mix everything properly with the mete and add about 1 1/2 cups of water.
- Cook the mete on a medium flame for 30 minutes or till you see the color of the mete changes not only outside but also at the center.
- Add the sliced onions and let it simmer for about 10 minutes or till you achieve the desired consistency. The onions should not remain crunchy and should turn translucent.
- Your mete do peyaja is ready. Turn off the flame.
- Serve the mete do peyaja with roti or rice.
Step by step instructions to prepare mete do peyaja
Marinade the mete or goat liver with ginger and garlic paste and salt.
In a kadai take the oil and heat it. Once the oil is hot, temper the oil with bay leaves, cinnamon sticks, cardamom pods, cloves and cumin seeds.
As your kitchen fills with the aroma of the whole spices, add the finely chopped onions and saute them for 1 minute.
Add the tomatoes and continue sauteing for 2 minutes.
In a bowl, whisk the yogurt. To it add turmeric powder, cumin powder, coriander powder and red chili powder.
Add this mixture to the kadai and mix everything properly.
Also add the green chilies to the kadai. Continue cooking till you see oil leaving the sides of the pan.
Add the marinated mete to the kadai. Mix everything properly with the mete and add about 1 1/2 cups of water. Cook the mete on medium flame for 30 minutes or till you see the color of the mete changes not only outside but also at the center.
Add the sliced onions and Let it simmer for about 10 minutes or till you achieve the desired consistency.
Serve the mete do peyaja with roti or rice.
Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com
Other Mughlai dishes on my blog
