Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
1 kg Pork with less fat cut into medium pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon turmeric Powder
2 teaspoon chillie Powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup chopped Methi / Fenugreek leaves (Venthium greens)
Salt to taste
3 Potatoes peeled and cut into quarters
3 tablespoons oil
Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies, Methi / fenugreek leaves and mix well. Stir fry for a few minutes till the meat become firm and the leaves shrivel up. Add the potatoes and sufficient water and simmer on low heat till the pork and potatoes are tender.