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1
In a medium-sized jar, grind cloves, cinnamon, peppercorns, cumin, and aniseed (if using) until you have a coarse powder.
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2
Roughly chop 2 onions and add to powder, along with garlic, ginger, fresh cilantro, and chilies.
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3
This is your masala.
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4
Slice remaining onion and chop potatoes to desired size, preferably larger pieces.
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5
In a pressure cooker, heat oil and drop curry leaves in, followed by onions.
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6
Fry until onions are translucent.
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7
Add ground masala and fry well until the raw smell cooks away, adding 1 tablespoon water as needed to avoid sticking.
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8
Next, add turmeric, coriander powder and red chilli powder.
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9
Stir ingredients well and fry for a minute.
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10
Add pork and potaotes along with salt, as needed.
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11
Stir to coat meat and potatoes with masala.
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12
Add some water to almost submerge the pork.
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13
(If youre using chicken instead, add enough water to submerge the chicken.
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14
This is because the pork will release a lot more fat than chicken.)
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15
Cook on high for about 3 whistles (about 10 minutes after coming up to pressure) and then simmer for about 3 to 4 more whistles (about 1013 minutes).
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16
I find that this cooking method always produces this beautifully cooked, juicy, tender meat that just melts in your mouth.
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17
Once done, stir well.
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18
Always remember to taste for seasoning and also to check that the meat is cooked (although I doubt it wont be).
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19
Serve with rice.
