Do Piyaza Ideas, Tips and Serving Suggestions
The Do Piyaza is the perfect curry for the onion-lover. A delicately spiced dish originating from Bengal, it is traditionally made with heaps of chunky onion and finished with lashings of yoghurt.
Try it with:
- Spring lamb, jersey royals, spring greens and mushrooms. Simply leave out the lamb for a scrummy veggie alternative!
- Lamb, sweet potato and chunky onion, served with large dollops of greek yoghurt.
- Red mullet, cleaned and cut into slices. Add the head and tail too for extra flavour.
- Oven roasted courgettes, quartered red onion, baby carrots, and whole garlic cloves.
- Leave out the tomatoes and add 100ml extra water for a simple village-style curry.
- Add the onions right near the end of cooking to keep them crisp - it’ll add a crunchy bite to your meal.
- Pair your curry with fresh sides that add texture and colour to your meal. We recommend a tangy Tarka Dhal to add zing or the bright green Palak Paneer.
- Garnish with fresh or roasted spring onions - the more onion the better with this dish!
- Serve with pilau rice or roti and lots of yoghurt. If yoghurt on its own isn’t for you, try stirring in a spoonful of Geeta’s Lime Pickle or try our Tarka Yoghurt recipe for a dip with pizazz!