Punjabi Pork and Spinach Curry (Saag Gosht

recipe image


  • * 1 1/2 pound pork chuck,,
  • patted dry and sprinkled with salt and pepper
  • * 1 tablespoon further virgin olive oil
  • * 1 tablespoon ghee


  1. Heat the oil and butter in a Dutch oven or heavy pot. Fry the pork unless nicely browned on every aspect. Transfer to a plate and placement aside.
  2. Saute the onions for 25 minutes unless caramelized. Add the garlic and ginger and saute for 3 minutes. Add the spices, excluding for the bay leaf and cardamom pods, and saute for but any other minutes.
  3. Add the tomato paste and the tomatoes and deglaze the backside of the pan, scraping up any of the browned bits. Cook dinner for 5 minutes. Drag within the yogurt.
  4. Add the pork cubes, pork broth, bay leaf, cardamom pods and salt. Bring to a simmer, chop the warmth to low, duvet and cook for 1 hour, stirring infrequently. Add the spinach and cook for but any other half-hour, stirring infrequently.
  5. Add salt to style. Back with steamed Basmati rice.

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