Potato pathia (vegan)
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Potato pathia (vegan)
  Potato    Vegan    Indian    Side dish  
Last updated 6/12/2012 1:18:53 AM. Recipe ID 49964. Report a problem with this recipe.
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      Title: Potato pathia  (vegan)
 Categories: Indian, Side dish, Low cost
      Yield: 3 Servings
      1    Onion, halved and thinly
           -- sliced
    125 ml Vegetable stock
      3 cl Garlic, chopped
      1    1 inch piece of ginger root,
           -- chopped
      2 tb Hot curry powder
     25 g  Creamed coconut, chopped
      2 tb Spicy chutney (eg mango)
      1 tb Sugar (omit if chutney is
           -- very sweet)
    350 g  Small new potatoes, sliced
    125 ml Water
           Salt and pepper to taste
  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
  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. Don't 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. Don't
  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 women's magazine many years ago by Kate Pugh

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Recipe ID 49964 (Apr 03, 2005)

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