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A rustic and comforting pork and potato curry from the heart of Assam. Tender pork and soft potatoes simmered in a light, soupy gravy flavored with ginger, garlic, and a hint of spice. A true taste of Northeast Indian home cooking.
For 4 servings
Marinate Pork and Prepare Vegetables
Sauté Aromatics
Cook Masala and Pork
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A rustic and comforting pork and potato curry from the heart of Assam. Tender pork and soft potatoes simmered in a light, soupy gravy flavored with ginger, garlic, and a hint of spice. A true taste of Northeast Indian home cooking.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 536.34 calories per serving with 35.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Curry
Finish and Serve
For an authentic fiery kick, add one or two slit Bhoot Jolokia (Ghost Peppers) along with the green chillies. Use with caution.
Add 1/4 cup of fermented bamboo shoot (khorisa) or sliced fresh bamboo shoot along with the potatoes for a tangy, pungent flavor profile common in Northeast Indian cuisine.
For a different flavor profile, add 2 tablespoons of black sesame paste (til) along with the powdered spices. This will create a darker, nuttier gravy.
Pork is a complete protein, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The complex carbohydrates from potatoes offer a steady release of energy, keeping you full and energized for longer.
The use of ginger, garlic, and turmeric provides natural anti-inflammatory compounds that can help support a healthy immune system.
A typical serving of Gahori Aloo Jul contains approximately 550-650 calories, primarily from the pork, potatoes, and mustard oil. The exact count can vary based on the fat content of the pork.
It can be part of a balanced diet. It's high in protein from pork, which is essential for muscle maintenance. However, it's also high in fat and calories, so it's best enjoyed in moderation. It is a wholesome, traditional comfort food.
Yes, you can substitute pork with chicken or mutton. For chicken, reduce the pressure cooking time to 2-3 whistles. For mutton, you may need to increase the cooking time to 6-7 whistles to ensure it becomes tender.
The name 'Jul' in Assamese specifically refers to a thin, soupy gravy. This consistency is intentional and traditional, designed to be generously ladled over and absorbed by steamed rice.
Yes, raw mustard oil is very pungent. It's crucial to heat it until it reaches its smoking point before adding other ingredients. This process mellows the flavor and makes it pleasant and aromatic.
This curry is traditionally served with plain steamed rice ('bhaat'). A simple side salad of sliced onion and a wedge of lemon complements the rich flavors perfectly.