Pork Masala Curry
A lip-smacking pork curry made with aromatic masala powders and chunks of potatoes. It’s easy to make, and loaded with classic flavors. Perfect curry to have with piping hot steam rice, bread, dinner rolls or any Indian flat breads for a comforting meal!
Equipment
- pot or pan
Ingredients
- 500 grams pork
- 2 medium potato cubed
- 7-8 cloves garlic
- 2 inches ginger roughly chopped
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 3 nos dry red chilly broken
- 1 small bay leaf
- 2 medium onion chopped
- 1 medium tomato chopped
- 1 teaspoon turmeric powder
- 2 teaspoon kashmiri red chilly powder
- 1 teaspoon coriander powder
- 1 teaspoon cracked peppercorn
- 1 teaspoon garam masala powder
- 1 teaspoon meat masala powder
Instructions
- In a mortar pestle coarsely ground the ginger garlic.
- In a pan heat the oil. Add the cumin seeds, dry red chillies, bay leaf and allow the cumin seeds to crackle.
- Add in the pounded ginger garlic reserving 1 tsp of it for later use. Saute for a minute.
- Add in the chopped onions and saute for about 2 minutes.
- Add in the chopped tomatoes and saute until the tomatoes turns soft and mushy.
- Add in the masala powders – turmeric, chilly, coriander, pepper, garan masala and meat masala. Saute for a minute.
- Add in the pork and salt. Mix well coating the masalas well with the pork. Now put on the lid and cook on low-medium heat for 15 minutes stirring it occasionally to prevent from sticking to the pan and for even cooking.
- Add in the potato chunks and mix well. Add 1-2 cups of water, mix well and cook further with lid on.
- Stir the curry occasionally and cook until the pork is tender. When the pork is completely cooked and the gravy reaches your required consistency, add in the reserved pounded ginger garlic. Give a quick stir and take off the heat.
- Enjoy the masala pork curry with piping hot steam rice or bread or flat breads.
Video
Notes
- You can use both garam masala powder and meat masala powder. If using both, use 1 tsp each. But if using only garam masala powder, use 2 tsp garam masala powder.
- I have used mustard oil, you can use any other cooking oil.
- Adding potato is optional but I love this Curry with potatoes.
- You can add some chopped coriander leaves at the end.
- You can make a dry version instead of Curry following the same recipe. You just need to reduce the water and allow the water the evaporate completely.