Patia (Restaurant Style)
hot, sweet, and sour, with use of chillies and tamarind

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Patia (Restaurant Style)

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Ingredients

Adjust Servings:
3 tablespoons Vegetable Oil
1 Bay Leaf
1/2 sliced Brown/White Onion
1.5 teaspoons Garlic Paste
1.5 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 or jaggery
250 millilitres Curry Base
1 tablespoon Smooth Mango Chutney
1/2 teaspoon Tamarind Paste
1 tablespoon Lemon
1 teaspoon Fenugreek Leaves (Kasoori Methi)
1/2 cup Fresh/Chopped Coriander

Patia, a hot, sweet and sour dish with use of chillies and tamarind. It is based on a blend of tamarind and lemon/lime with sugar to help the balance and chillies for heat

Features:
  • Base Gravy
  • Heat 1/5
Cuisine:

Ingredients

Directions

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Patia, a hot, sweet and sour dish with use of chillies and tamarind. It is based on a blend of tamarind and lemon/lime with sugar to help the balance and chillies for heat

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Steps

1
Done

Start by heating the oil on medium add the bay leaf and onions and fry gently until the onions start to turn golden

2
Done

Add the garlic and ginger and fry for 1 minute

3
Done

Add the mix powder, chilli, sugar, tomato paste, salt, cumin and coriander and fry for 1-2 minutes

4
Done

Add ½ of the base and stir through well. Cook for a further minute then stir in the rest of the base gravy

5
Done

Add the mango chutney, tamarind and lemon juice, stir in well

6
Done

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

7
Done

Serve and sprinkle with the remaining coriander

thecurrykid

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