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Indian Masala-Spiced Pork Stew with Peas and Mixed Vegetables
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chili powder
  • 2 carrots, sliced
  • 2 medium potatoes, cubed
  • 1 bell pepper, diced
  • 1 cup frozen peas
  • 1 can (14 oz) diced tomatoes
  • 3 cups chicken broth
  • Salt to taste
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the pork cubes and brown them on all sides, about 5 minutes total.
  • Add the diced onion, minced garlic, and grated ginger to the pot. Cook until the onion softens, about 3 minutes.
  • Stir in the garam masala, cumin, coriander, turmeric, and chili powder. Cook for 1 minute until the spices smell fragrant.
  • Pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer.
  • Add the carrots, potatoes, and bell pepper. Cover and simmer for 25 minutes until the pork and vegetables are tender.
  • Stir in the frozen peas and cook for 5 more minutes. Season with salt to taste.
  • Ladle the stew into bowls and top with chopped cilantro before serving.

Notes

Add the peas only at the end so they stay bright and firm. If you want a thicker stew, mash a few potato pieces into the broth during the last simmer. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife