East-Indian-masala-pork-curry

Masala Pork Curry (Indian Pork Curry)

Ideal For

Lunch

Food Type

Non-Veg

Ingredients

How To Cook

  • 500 gms pork

  • 2 medium chopped potatoes

  • 7-8 garlic cloves

  • 2-inch chopped ginger

  • 1 tbsp Kachi Ghani Mustard Oil

  • ⅓ tsp cumin seeds

  • 3 dry red chilies

  • 1 small bay leaf

  • 2 medium chopped onions

  • 1 medium tomato chopped

  • 1 tsp turmeric powder

  • 2 tsp kashmiri red chili powder

  • 1 tsp coriander powder

  • 1 tsp cracked peppercorn

  • 1 tsp garam masala powder

  • 1 tsp meat masala powder
  1. Take the ginger and garlic and grind them into a fine paste

  2. Heat Doctors’ Choice Kachi Ghani Mustard Oil in a pan. Add the cumin seeds, dry red chilies, bay leaf. Allow the cumin seeds to crackle

  3. Add in the ginger-garlic paste and keep aside 1 tsp for later. Saute the mix for a minute

  4. Add in the chopped onions and saute it all for roughly 2 minutes

  5. Add in the chopped tomatoes and saute until the tomatoes turn soft

  6. Add in the turmeric, red chili, coriander, pepper, garam masala, and meat masala. Saute all for a minute

  7. Now add in the pork and salt. Mix all well coating the pork with all the masala. Cover the lid and cook on a low-medium heat for 15 minutes. Stir it occasionally

  8. Add in the potatoes and mix all well. Add 1-2 cups of water, mix well and cook further with the lid on

  9. Stir the mixture and ensure the pork turns tender. Once the indian pork curry with potatoes is ready, add the reserved 1 tsp of ginger-garlic paste. Stir it once and take it off the heat.

  10. Enjoy delicious and flavourful masala pork curry with white steamed rice or Indian breads
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