Pineapple Patia Curry

This bold vegetarian take on a Parsi patia swaps the more traditional mango for pineapple—keeping the dish's signature sweet-and-sour flavor while making it easier to whip up with ingredients from any regular grocery store. The result? A tangy, spicy, fruity curry that hits hard with flavor and pairs perfectly with basmati rice or flatbreads.

Ingredients

For the Curry Base:

• 2 tbsp oil (vegetable or ghee)

• 1 medium red onion, finely chopped

• 2 garlic cloves, minced

• 1-inch piece ginger, grated

• 1–2 green chilies, finely chopped (adjust to taste)

• 1 tsp cumin seeds

• 1 tsp mustard seeds

• 1 tsp turmeric

• 1 tsp ground coriander

• ½ tsp ground cinnamon

• 1 tsp garam masala

• 1 tsp chili powder (or Kashmiri chili for milder heat + color)

• 2 tbsp tomato paste

• 1½ cups diced fresh pineapple (or use canned in juice, drained)

• 1 tbsp brown sugar (adjust to pineapple sweetness)

• 2 tbsp white vinegar (or apple cider vinegar)

• 1 cup water (or thin coconut milk for a twist)

• Salt, to taste

Optional Add-ins:

• 1 can chickpeas, drained and rinsed

• 1 cup cubed paneer or tofu, pan-fried

• Fresh cilantro, for garnish

Instructions

1. Sauté Aromatics:
   Heat oil in a large skillet or saucepan over medium heat. Add mustard seeds and cumin seeds. Once they start popping, add onions and sauté until golden.

2. Spice it Up:
   Stir in garlic, ginger, and green chilies. Cook for 1–2 minutes until fragrant. Add turmeric, coriander, cinnamon, garam masala, and chili powder. Stir constantly for 30 seconds to bloom the spices.

3. Build the Base:
   Add the tomato paste and fry it out for about 2 minutes. Then toss in the diced pineapple, brown sugar, vinegar, and salt. Stir everything together.

4. Simmer:
   Pour in the water (or coconut milk). Let it simmer for 10–15 minutes, until the pineapple softens and the sauce thickens. Taste and adjust sugar/vinegar/salt as needed for balance.

5. Optional Proteins:
   If using chickpeas or paneer/tofu, add them in the last 5 minutes of cooking to heat through.

6. Serve:
   Garnish with chopped fresh cilantro. Serve hot with steamed basmati rice, naan, or roti.

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Nutritional Estimate (per serving, assuming 4 servings w/o added proteins):
Calories: ~220 | Protein: 3g | Carbs: 35g | Fat: 8g | Fiber: 4g | Sugars: 18g

This curry’s got that sweet-sour fire that just lights up your mouth, and pineapple steps up with juicy brightness like a champ. Let me know if you want a visual for this one too.