Potato Pathia (vegan) Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1: Onion, halved and thinly, sliced
125 milliliter: Vegetable stock,
3 centiliter: Garlic, chopped
1: 1 inch piece of ginger root,, chopped
2 tbsp: Hot curry powder,
25 gram: Creamed coconut, chopped
2 tbsp: Spicy chutney, eg mango
1 tbsp: Sugar (omit if chutney is, very sweet)
350 gram: Small new potatoes, sliced
125 milliliter: Water,
Salt and pepper to taste,
Directions:
NOTE: The yield given is for serving as part of an Indian meal with
other dishes. If serving just with rice or bread will serve less
people.
CONVERSION: 25g = 1 oz
: 350g = 12 oz
: 125 ml = 1/4 pint (UK) = 5 fl oz = 1/2 cup
ABBREVIATIONS: cl = clove
tb = tablespoon Mix the curry powder with just enough
water to form a stiff paste. Set aside while you do the onions...
Put the onion in a large pan (NOT non-stick!) with about 1/2 inch of
stock. Cover, bring to the boil and boil, covered, for 5 minutes,
stirring occasionally and adding a little more stock if needed.
Remove the lid and boil off the liquid, stirring constantly. Let the
bottom of the pan go quite brown then pour in a splash of stock or
water and stir and scrape up the brown residue. Boil off the liquid
again and repeat, about 3 or 4 times in all until the onions are
browned and toasty-smelling. Dont EVER let it go BLACK though!
Now you have browned your onions nicely, add the garlic, ginger and a
little more liquid if necessary; and stir and cook for 30 seconds.
Stir in the curry powder mixture, and more liquid if necessary; cook,
stirring, for 5 minutes to get the rawness out of the spices. Dont
let it get too dry.
Add everything else; bring to the boil, cover and simmer for about 15
minutes, stirring occasionally, until potatoes are done to your
liking. Adjust the seasoning with salt and black pepper if required.
Recipe adapted from some womens magazine many years ago by Kate Pugh
Source from luhu.jp
other dishes. If serving just with rice or bread will serve less
people.
CONVERSION: 25g = 1 oz
: 350g = 12 oz
: 125 ml = 1/4 pint (UK) = 5 fl oz = 1/2 cup
ABBREVIATIONS: cl = clove
tb = tablespoon Mix the curry powder with just enough
water to form a stiff paste. Set aside while you do the onions...
Put the onion in a large pan (NOT non-stick!) with about 1/2 inch of
stock. Cover, bring to the boil and boil, covered, for 5 minutes,
stirring occasionally and adding a little more stock if needed.
Remove the lid and boil off the liquid, stirring constantly. Let the
bottom of the pan go quite brown then pour in a splash of stock or
water and stir and scrape up the brown residue. Boil off the liquid
again and repeat, about 3 or 4 times in all until the onions are
browned and toasty-smelling. Dont EVER let it go BLACK though!
Now you have browned your onions nicely, add the garlic, ginger and a
little more liquid if necessary; and stir and cook for 30 seconds.
Stir in the curry powder mixture, and more liquid if necessary; cook,
stirring, for 5 minutes to get the rawness out of the spices. Dont
let it get too dry.
Add everything else; bring to the boil, cover and simmer for about 15
minutes, stirring occasionally, until potatoes are done to your
liking. Adjust the seasoning with salt and black pepper if required.
Recipe adapted from some womens magazine many years ago by Kate Pugh
Source from luhu.jp