Pathia (Restaurant Style) | Hot, Sweet and Sour Patia Recipe

Yield: 1

A hot, sweet and sour curry sauce with mango, tamarind and lemon; aromatic spices built in oil, simmered with curry base until thick.

3 tablespoons / 45 ml vegetable oil	Heat oil, fry bay leaf & onion until golden	Add garlic & ginger, fry 1 min	Add spices, tomato paste & salt, fry 1–2 min	Add curry base, stir & simmer 1 min	Stir in mango, tamarind & lemon juice	Add meat, methi & coriander, simmer until cooked	Serve, sprinkle with remaining coriander
1 bay leaf
1/2 sliced brown/white onion
2 teaspoons garlic paste
1 teaspoon 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 ml / 8.5 fl oz curry base
1 tablespoon mango puree / chutney
1 tablespoon tamarind sauce
1 teaspoon lemon juice
1 teaspoon fenugreek leaves (kasoori methi)
1/8 cup / 8 g fresh chopped coriander (for the curry)
1/8 cup / 8 g fresh chopped coriander (for garnish)

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.