Pathia (Restaurant Style) | Hot, Sweet and Sour Patia Recipe
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 3 tablespoons Vegetable Oil
- • 1 Bay Leaf
- • 1/2 sliced Brown/White Onion
- • 2 teaspoons Garlic Paste
- • 1 teaspoons Ginger Paste
- • 1 tablespoon Tomato Paste
- • 1 teaspoon Mix Powder / Curry Powder
- • 1 teaspoon Chilli Powder (Hot)
- • 1/4 teaspoon Salt
- • 1 teaspoon Coriander Powder
- • 1/2 teaspoon Cumin Powder
- • 1 teaspoon Sugar
- • 250 millilitres Curry Base
- • 1 tablespoon Mango (puree / chutney)
- • 1 tablespoon Tamarind Sauce (not concentrate or fresh)
- • 1 teaspoon Lemon Juice
- • 1 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 cup Fresh/Chopped Coriander
Preparation Steps
Start by heating the oil on medium add the bay leaf and onions and fry gently until the onions start to turn golden
Add the garlic and ginger and fry for 1 minute
Add the mix powder, chilli, sugar, tomato paste, salt, cumin and coriander and fry for 1-2 minutes
Add ½ of the base and stir through well. Cook for a further minute then stir in the rest of the base gravy
Add the mango chutney, tamarind and lemon juice, stir in well
Add your choice of meat, the methi and ½ of the chopped coriander, reduce until the meat is cooked and the sauce is the thickness you require stirring occasionally if it looks like it’s about to burn
Serve and sprinkle with the remaining coriander