Indian Pork Vindaloo
Immerse yourself in the bold and aromatic flavors of Indian Pork Vindaloo, a classic Goan curry that masterfully balances heat, spice, and tang. This hearty dish features tender, slow-cooked pork and melt-in-your-mouth potatoes simmered in a fragrant blend of Kashmiri chili, turmeric, cumin, and coriander. A splash of white vinegar adds a zesty kick, perfectly complementing the rich tomato-based gravy. Infused with sizzling mustard seeds, cinnamon, garlic, and ginger, this dish is a celebration of complex flavors and comforting textures. Ready in just over an hour, this rich and satisfying curry pairs beautifully with steamed basmati rice or fluffy naan, making it a must-try for fans of authentic Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Pork shoulder or boneless pork
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 small stick Cinnamon stick
- 2 medium (finely sliced) Onion
- 6 (minced) Garlic cloves
- 1 inch (grated) Ginger
- 1 teaspoon Turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 tablespoons White vinegar
- 2 medium (pureed) Tomatoes
- 2 medium (cubed) Potatoes
- 2 cups Water
- 1 teaspoon (or to taste) Salt
- 2 tablespoons (chopped) Fresh cilantro
Instructions
Clean the pork and cut it into bite-sized cubes. Set aside.
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
Add mustard seeds and the cinnamon stick to the hot oil. Let them sizzle for 30 seconds until aromatic.
Add the finely sliced onions and sauté until golden brown, approximately 8-10 minutes.
Stir in the minced garlic and grated ginger. Cook for 2 minutes until the raw smell dissipates.
Add turmeric powder, Kashmiri red chili powder, ground cumin, and ground coriander. Stir well and cook the spices for 1-2 minutes.
Add the pork cubes and sear them until lightly browned on all sides, about 5-7 minutes.
Stir in the white vinegar and pureed tomatoes. Cook for 5-7 minutes until the mixture thickens and the oil begins to separate from the masala.
Add the cubed potatoes, water, and salt. Mix thoroughly.
Cover the pan, reduce the heat to low, and let it simmer for 40 minutes, stirring occasionally, until the pork is tender and the potatoes are cooked through.
Uncover the pan and let it cook for another 5 minutes to thicken the gravy if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or Indian bread like naan or paratha.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 26.0 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 340 mg | 26% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4978 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
