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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Clean the pork and cut it into bite-sized cubes. Set aside.

Step 2

Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.

Step 3

Add mustard seeds and the cinnamon stick to the hot oil. Let them sizzle for 30 seconds until aromatic.

Step 4

Add the finely sliced onions and sauté until golden brown, approximately 8-10 minutes.

Step 5

Stir in the minced garlic and grated ginger. Cook for 2 minutes until the raw smell dissipates.

Step 6

Add turmeric powder, Kashmiri red chili powder, ground cumin, and ground coriander. Stir well and cook the spices for 1-2 minutes.

Step 7

Add the pork cubes and sear them until lightly browned on all sides, about 5-7 minutes.

Step 8

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.

Step 9

Add the cubed potatoes, water, and salt. Mix thoroughly.

Step 10

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.

Step 11

Uncover the pan and let it cook for another 5 minutes to thicken the gravy if needed.

Step 12

Garnish with freshly chopped cilantro before serving.

Step 13

Serve hot with steamed rice or Indian bread like naan or paratha.

Nutrition Facts

Serving size	2043.6 grams (2043.6g)

Amount per serving	% Daily Value*
Calories	2128

Total Fat 130.70g	168%
Saturated Fat 41.80g	209%
Polyunsaturated Fat 17.00g
Cholesterol 350mg	117%
Sodium 2778mg	121%
Total Carbohydrate 142.30g	52%
Dietary Fiber 21.20g	76%
Total Sugars 26.00g
Protein 109.90g	220%

Vitamin D 35IU	175%
Calcium 340mg	26%
Iron 14mg	80%
Potassium 4978mg	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.

Source of Calories

Fat: 53.8%

Protein: 20.1%

Carbs: 26.0%