Indian: Potato Pathia by Recipe Cottage

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	Potato Pathia

		Potato Pathia (Vegan) Yield: 3 Servings 1 onion, halved and thinly sliced 125 ml vegetable stock 3 cloves garlic, chopped 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 people. 25g = 1 oz 350g = 12 oz 125 ml = 1/4 pint (UK) = 5 fl oz = 1/2 cup 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.