Pork Vindaloo Recipe

Name: Pork Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Cayenne; 1 teaspoon Cumin Powder; 1/2 teaspoons Turmeric Powder; 1 teaspoon Mustard Seeds Or Powder; 4 teaspoons Raisins; 1 Tablespoon Tamarind Paste; 3 whole Cloves; 1/2 teaspoons Cinnamon; 1/2 teaspoons Garam Masala; 3/4 cups Vinegar, Divided; 1/4 cups Oil; 3 whole Onions, Finely Chopped; 1 teaspoon Ginger Paste; 1 teaspoon Garlic Paste; 2 whole Serrano Peppers, Slit Lengthwise; 2 whole Tomatoes, Finely Chopped; 2- 1/2 pounds Pork, Cut Into Cubes; 1 cup Boiling Water; 1- 1/2 teaspoon Salt

Servings: persons

2 Tablespoons Cayenne
1 teaspoon Cumin Powder
1/2 teaspoons Turmeric Powder
1 teaspoon Mustard Seeds Or Powder
4 teaspoons Raisins
1 Tablespoon Tamarind Paste
3 whole Cloves
1/2 teaspoons Cinnamon
1/2 teaspoons Garam Masala
3/4 cups Vinegar, Divided
1/4 cups Oil
3 whole Onions, Finely Chopped
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
2 whole Serrano Peppers, Slit Lengthwise
2 whole Tomatoes, Finely Chopped
2- 1/2 pounds Pork, Cut Into Cubes
1 cup Boiling Water
1- 1/2 teaspoon Salt

1
In a food processor, grind together the cayenne, cumin, turmeric, mustard seeds, raisins, tamarind paste, cloves, cinnamon, garam masala, and 1/4 cup vinegar into a paste.
2
Heat oil in a pressure cooker or heavy-bottomed saute pan on medium heat.
3
Saute the onions, followed by ginger, garlic and serranos until golden brown.
4
Add the masala paste and continue frying till the masala is cooked and oil begins to separate.
5
Then, add the chopped tomatoes and continue frying till the tomatoes blend in and the oil separates again.
6
Add the pork cubes and sear for about 5 minutes.
7
Add the remaining 1/2 cup the vinegar, boiling water and salt to taste.
8
Now cook on pressure till done (around 15 minutes).
9
Turn off the flame and let the pressure subside.
10
Then open the lid and let it simmer on an open flame until the gravy thickens.
11
Add more vinegar or salt, if necessary.
12
Alternatively, if using a saute pan, bring ingredients to boil, reduce flame to low and cook for 40-50 minutes.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 Tablespoons Cayenne, 1 teaspoon Cumin Powder, 1/2 teaspoons Turmeric Powder, 1 teaspoon Mustard Seeds Or Powder, and more.

Yes, Pork Vindaloo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Vindaloo

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