When I was growing up, my family only ate pork on special occasions like Christmas and Easter. It was a big deal! My uncle would buy a whole hog from far away, bring it himself, and then we butchered it ourselves. It was too much for one family, so we sold the extra to others in our community who ate pork.
One of my favorite pork dishes had potatoes like the dish you see here. My mom cooked this in aromatic spices and a mixture of onion, garlic, and ginger. She would add chunky potatoes to the curry that would become quite tender, adding a lot of texture and flavor to this dish.
The curry below is a variation of my mom’s recipe as I also added chopped tomatoes and Kashmiri red chili powder. I get the latter from an Indian grocery store and really like it because it has a vibrant red color.
I like to serve this dish with cooked basmati or jasmine rice but you can serve this over mashed cauliflower or mashed potatoes for extra fun.
This curry might look spicy to you because of its color but it’s pretty mild. This is a perfect curry to make in the fall or winter since it reminds me of stew.
- 2 1/2 lbs. pork shoulder or pork butt (about 4 cups and the bone) cut into large bite sized chunks
- 1/4 cup canola oil
- 2 large cinnamon leaves (Indian bay leaves)
- 1 cup grated yellow onion
- 1 yellow onion (about 1 cup) cut into bite size pieces
- 2 tbsp. garlic paste
- 1 tbsp. ginger paste
- 1 tbsp. minced seeded jalapeno
- 2 1/2 tsp. salt
- 1 tbsp. Kashmiri chili powder
- 1 tsp. red chili powder
- 1 tbsp. cumin powder
- 2 tsp. coriander powder
- 1 tsp. ground turmeric powder
- 6 medium sized red potatoes, cut into 8th (about 4 cups)
- 1 3/4 cup water
Heat large heavy bottom sauce pan over medium-high heat. Add oil and when hot, add cinnamon leaves (tear the leaves into two pieces). Cook for 30 seconds, then add grated onion, jalapeno, ginger, and garlic. Cook for 5-6 minutes, stirring and keeping an eye so mixture doesn’t burn.
Add pork, stir well, and cook for couple of minutes. Then add Kashmiri and red chili powder, cumin, coriander, salt, and turmeric. Mix well and cook for 5 minutes, add 1/4 cup water if the mixture is too dry.
Add tomatoes, stir well, cover, and cook for 40 minutes, stirring time to time. Add potatoes and water, stir well, cover and cook for 20 minutes. Stir time to time.
Add bite size onion, stir, then cook for 10 minutes longer. Stirring time to time, then check for seasoning.
You can serve this over cooked rice or paratha, naan, or roti.
Did you make this dish? I’d love to know how it turns out! Feel free to like, share, and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!