Pork curry with homemade dry masala
Indian cuisine · Curries With Bumbi · ♥ 1.9K likes · 80.5K views · 7 min video
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Ingredients
Method
Techniques
- 1036 g boneless pork shoulder
- 500 g onions
- 45 g ginger
- 50 g garlic
- 2 tbsp plain unflavored yogurt
Marinate the pork in two heaped tablespoons of yogurt for an hour, or overnight in the fridge.
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp black peppercorns
- 2 blades mace
- 5 whole black cardamoms
- 5 whole green cardamoms
- 5 whole cloves
Grind coriander seeds, cumin, black peppercorns, mace, black and green cardamoms and cloves to a fine powder.
- 2 tbsp oil
Fry the sliced onions in 2 tbsp oil over medium heat until golden brown; cool completely in a bowl.
- 2 tbsp oil
- 1 whole dry bay leaf
- 1 whole cinnamon stick
Heat 2 tbsp more oil on medium-high, add the bay leaf, the pork and the cinnamon stick; fry until the released water dries up and the meat is well fried.
- coriander leaves
- 1 cup plain unflavored yogurt
Blend the cooled onions with coriander leaves, ginger, garlic and two heaped tablespoons of the yogurt to a smooth paste.
- water
Add the wet masala to the meat, rinsing the jar with a few tablespoons of water; cover with a splatter screen and cook a few minutes on medium-low.
Cooking the masala and keeping yogurt from splitting
- 2 tsp Kashmiri red chilli powder
- 2 tsp sweet paprika
- 1 tsp turmeric powder
- salt
Add Kashmiri chilli powder, sweet paprika and turmeric, then the yogurt, mixing immediately; salt to taste.
- 2 tbsp dry masala
- 1 tsp sugar
Add two tablespoons of the dry masala and the sugar; cover on low about 3 minutes; add more paprika and the ghee.
- 1 tsp homemade ghee
- baby potatoes
- 3 cup hot water
Add a splash of water, the baby potatoes and 3 cups hot water.
Pressure cooking
Bring the pressure cooker to full pressure on medium-high, then very low for 50 minutes; release naturally. (Slow cooker on low 8 to 10 hours; Instant Pot high 60 minutes with 4 cups water.)
- ½ cup hot water
Remove the cinnamon and bay leaf, thin with half a cup of hot water, taste and adjust.
Finishing the curry
- whole green chillies
- 1 tsp lemon or lime juice
Finish with chopped coriander, whole green chillies and the lemon or lime juice; serve with rice or naan.