A rustic and flavorful pork curry from Assam, where tender pork is slow-cooked with tangy fermented bamboo shoots and a hint of fiery chili. This iconic dish is a celebration of bold, earthy flavors, best enjoyed with steamed rice.
Prep20 min
Cook60 min
Servings4
Serving size: 1 serving
748cal
38gprotein
26gcarbs
55g
Ingredients
750 g Pork Shoulder (With fat, cut into 1.5-inch pieces)
1 cup Fermented Bamboo Shoots (Drained and roughly chopped)
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.
A classic Bengali comfort food, this yellow split pea dal is light, aromatic, and subtly sweet. Flavored with fresh ginger and a traditional panch phoron tempering, it's the perfect simple dish to serve with steamed rice.
About Gahori Manxo with Bamboo Shoots, Steamed Basmati Rice and Matar Dal
Savory, aromatic pork with bamboo shoots, fluffy rice, and protein-packed dal. A unique, soul-satisfying Assamese dish!
This assamese dish is perfect for lunch. With 1277.77 calories and 55.13g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Turmeric Powder
1.5 tsp Salt (Or to taste)
2 cup Hot Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Ingredients
Wash the pork pieces thoroughly under running water and pat them dry with paper towels.
If the fermented bamboo shoots have a very strong smell, you can rinse them once in water to mellow the flavor. Roughly chop them.
Ensure all other ingredients like chopped onions, potatoes, pastes, and chilies are ready.
2
Sauté Aromatics
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Let it heat until it's very hot and you see faint smoke, then reduce the heat to medium. This process removes the oil's pungency.
Add the finely chopped onions and sauté for 6-8 minutes until they become soft and light golden brown.
Add the ginger paste, garlic paste, slit green chilies, and the optional chopped bhoot jolokia. Sauté for 1-2 minutes until the raw aroma disappears.
3
Sear the Pork
Increase the heat to high and add the pork pieces to the pan. Sear the pork on all sides until it is well-browned, stirring occasionally. This should take about 7-10 minutes and helps lock in the juices.
Add the turmeric powder and salt. Mix thoroughly to ensure the pork is evenly coated with the spices.
4
Combine and Cook
Add the chopped fermented bamboo shoots and the quartered potatoes to the pan.
Stir everything together and cook for 4-5 minutes, allowing the pork to absorb the tangy aroma of the bamboo shoots.
5
Simmer to Perfection
Pour in 2 cups of hot water and stir well. Bring the curry to a rolling boil.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 45-50 minutes.
Stir every 10-15 minutes to prevent sticking. The curry is ready when the pork is fork-tender, the potatoes are cooked through, and the oil starts to separate at the edges of the gravy.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving. This allows the flavors to settle and deepen.
Serve hot with a side of steamed rice.
Servings
4
Serving size: 1 serving
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.
