A fiery and aromatic pork curry from the heart of Assam. Tender pork is slow-cooked with the intense heat of Bhut Jolokia (ghost pepper) for a truly unforgettable, spicy culinary experience.
Prep20 min
Cook70 min
Servings4
Serving size: 1 cup
750cal
38gprotein
27gcarbs
54g
Ingredients
750 g Pork Shoulder (With fat, cut into 1.5-inch pieces)
2 pcs Bhut Jolokia (Fresh or dried, adjust to your heat preference)
2 pcs Onion (Medium, finely sliced)
2 tbsp Ginger Paste
2 tbsp Garlic Paste
2 pcs Potato (Medium, peeled and quartered)
4 tbsp Mustard Oil
1 tsp Turmeric Powder
1 tsp Black Pepper Powder (Freshly ground is best)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
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About Gahori Manxo Bhut Jolokia, Steamed Basmati Rice, Dal Tadka and Kachumber
Spicy, energy-giving pork with bhut jolokia, fluffy rice, and gut-friendly dal. A flavorful adventure for your taste buds!
This assamese dish is perfect for lunch. With 1276.0400000000002 calories and 54.059999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp
Salt
(Adjust to taste)
2 cup Water (Use hot water)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Pork
In a large mixing bowl, combine the pork pieces with the turmeric powder and 1/2 teaspoon of salt.
Mix thoroughly with your hands to ensure each piece is evenly coated.
Set aside to marinate at room temperature for at least 20 minutes.
2
Sauté Aromatics
Heat the mustard oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Wait until it becomes very hot and you see light smoke, which mellows its pungent flavor.
Carefully add the sliced onions. Sauté for 8-10 minutes, stirring frequently, until they are deeply golden brown and caramelized.
Add the ginger and garlic paste. Cook for another 2 minutes, stirring constantly, until the raw aroma disappears.
3
Brown the Pork
Add the marinated pork to the pot. Increase the heat to high.
Sear the pork for 10-12 minutes, stirring occasionally, until it is well-browned on all sides. This step is crucial for developing a deep flavor.
Scrape the bottom of the pot to deglaze any flavorful browned bits.
4
Add Spices and Bhut Jolokia
Stir in the black pepper powder and the remaining 1 teaspoon of salt.
WARNING: Wear gloves for this step. Make a small slit lengthwise in each Bhut Jolokia pepper.
Add the whole, slit peppers to the pot. Stir for 1 minute to release their initial aroma.
5
Slow Cook the Curry
Add the quartered potatoes and 2 cups of hot water. Stir well to combine everything.
Bring the mixture to a vigorous boil.
Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 60-70 minutes.
Stir every 15-20 minutes to prevent sticking. The curry is ready when the pork is fork-tender and the gravy has thickened to your desired consistency.
6
Garnish and Serve
Once the pork is tender, taste the curry and adjust the salt if necessary.
Turn off the heat and let the curry rest, covered, for 10-15 minutes. This allows the flavors to meld beautifully.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
0.25 tsp Black Salt (optional, for a tangy flavor)
Instructions
1
Prepare the vegetables. Finely chop the cucumber, deseeded tomato, and red onion into small, uniform pieces (about 1/4-inch). This ensures a balanced bite and texture. Finely chop the green chilli and coriander leaves.
2
In a medium-sized mixing bowl, combine the chopped cucumber, tomato, red onion, green chilli (if using), and coriander leaves. Gently toss them together.
3
Just before you are ready to serve, add the seasonings. Sprinkle the salt, black salt (if using), chaat masala, and roasted cumin powder over the vegetables.
4
Drizzle the fresh lemon juice over the salad. Gently toss everything together until the vegetables are evenly coated with the spices and lemon juice. Serve immediately to enjoy its maximum crunch and freshness.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
