A Vegetable Patia? Never been had previously. Chicken Patia featured last week in these pages, this planted the seed. Why not try it with a mix of Interesting Vegetables?
The Curry-Heute recipe for Chicken Patia was followed until the point of adding the Meat. Having not had much luck, or has it just bee a lack of patience, the Onions and Ginger were blitzed instead of finely chopped. This released the water from the Onions, thus reducing the likelihood of sticking/burning.
I also added the recipe quantity of Oil, this could be another reason why my Onions have not fared well. The full 250ml was therefore added, two measures as illustrated. Success, no burning.
As Achari is a base Masala with added Pickle, Patia is about the addition of the blended Mango Chutney, Tomato Ketchup and Lemon Juice.
Cinnamon, Cardamom, Cumin Seeds, Chilli Powder, Turmeric, and Salt.
Coriander, today, the first of two Herbs.
Time to add the blended Chutney, Ketchup, Lemon Juice.
Some twenty minutes of cooking, lid on.
There was Spinach needing used, so in it went, then the defrosted Peas.
The Potatoes and Carrots were boiled for some five minutes to start them off. As if Hector would ever served tough Potatoes. Cauliflower also cooks faster, and hopefully the different initial cooking time would prevent it turning to mush.
First the raw Cauliflower, then the partly cooked Potatoes and Carrots.
Approaching two hours in preparation, the Vegetable Patia was left to sit for three hours before reheating.
Rather than reheat all, two substantial portions were decanted else next time, Mush would be a given. Rice for two was also cooked.
Vegetable Patia
With the reheat completed lid-off, the Masala had reduced to a suitably viscous Texture. Plenty of solids, appreciably more than one would encounter in a straightforward Meat & Masala Curry. Diversity, an array of Interesting Vegetables.
Despite having used the full 250ml of Oil, there was hardly any excess.
The Potatoes had cooked through. On dissecting, signs that some absorption had been attained in the permitted three hours. Leaving the Curry overnight would certainly have increased the level of penetration.
The Cauliflower, the second most important actor, was still firm enough to have a bit of crunch. With less absorption of the Sweet & Sour Flavour, this would have benefitted from more hours in the Masala. Next time.
The proportion of Carrots was deliberately minimised after Monday’s seeming excess at Yadgar. Again, the Texture was as hoped for, soft, not mush.
The Peas felt somewhat incidental, however, the Spinach had combined with the Coriander to create a significant Herb presence. This was in keeping with Hector’s current fascination with Palak/Saag.
As for the presentation as a Curry, at the start of every meal, I let Marg start first, just in case it’s horrible. With four Green Chillies in the brew, I awaited the universal comment. It was not forthcoming. The Spice Level was therefore acceptable. Only my serving had the added Bullet Chillies.
With a tablespoon of Salt, the Seasoning was never going to be an issue. The Flavour of the Masala was a given, this recipe works. On completion of my oft mentioned Curry course, Patia became an instant favourite at Hector’s House, to the point of it appearing too often. Now Patia is cooked sporadically.
Marg – the house was full of Curry smells, Hector had started to cooking early. I was looking forward to a homemade Vegetable Patia. The large pot was ready to serve a family of six, I was worried that my dish was going to be huge.
The rich, dark red sauce was full of vegetables, I decanted them on to my bed of rice. The standout taste came from the cauliflower, this was crunchy and sweet. The potato also had a blast of sweet and sour flavour when cut. I thoroughly enjoyed the tomatoes, peas, and carrot and kept adding more sauce to be absorbed by the fluffy rice.
Hector is always worried when I eat his Curry, but this was a very enjoyable experience.
A final word
Varied as the Vegetables were, this Curry still felt as though it was missing the Meat. Some Chicken would have made it even better, however, another thought passed through the consciousness, Salmon. Fish Patia? Doubt if I have ever encountered that. A Fish & Vegetable Patia could well appear next time.