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Description
A spicy and flavorful Goan-style pork vindaloo casserole with potatoes, packed with protein.
Ingredients
- 500g pork shoulder, cubed
- 2 large potatoes, diced
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2 tbsp vindaloo paste
- 1 tbsp tomato paste
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp mustard seeds
- 1 tsp sugar
- 2 tbsp vinegar
- 1 cup water
- 2 tbsp oil
- Salt to taste
Instructions
- Heat oil in a pot and sauté onions until golden.
- Add garlic, ginger, mustard seeds, cumin, and turmeric. Cook for 1 minute.
- Stir in vindaloo paste and tomato paste. Cook until fragrant.
- Add pork cubes and sear until browned.
- Pour in water and vinegar. Simmer covered for 30 minutes.
- Add diced potatoes and sugar. Cook for another 20 minutes.
- Season with salt and simmer until sauce thickens.
- Serve hot.
Notes
- Adjust spice levels by reducing or increasing vindaloo paste.
- Marinate pork overnight for deeper flavor.
- Use russet potatoes for best texture.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Goan