Gahori Manxo

1. 1
   prep · ~10 min

   Marinate the pork.

   In a bowl, mix the pork pieces with turmeric powder and half the crushed garlic. Let it sit for 10 minutes.

2. 2
   saute · ~8 min

   Sauté the onions and aromatics.

   1.Heat mustard oil in a pressure cooker over medium heat until it smokes lightly.

   2.Add bay leaves and let them sizzle for 10 seconds.

   3.Add sliced onions and sauté until golden brown (6-7 minutes).

   4.Add grated ginger, remaining garlic, and slit green chilies. Sauté for 1 minute until fragrant.

   TIPSauté the onions well until they catch color — it builds the curry's base flavor.
3. 3
   saute · ~7 min

   Brown the marinated pork.

   Add the marinated pork pieces to the cooker. Stir well and cook on medium-high heat for 5-7 minutes, turning occasionally, until the meat is lightly browned and sealed on all sides.

4. 4
   pressure cook · ~20 min

   Pressure cook the pork.

   1.Add black pepper, salt, and water to the cooker. Stir to combine.

   2.Close the lid and cook on medium heat for 3-4 whistles.

   3.Let the pressure release naturally. Open the lid.

   TIPNatural release keeps the meat tender and prevents it from turning dry.
5. 5
   simmer · ~7 min

   Simmer until the gravy thickens.

   If there's too much liquid, cook uncovered on low heat for another 5-7 minutes, stirring occasionally, until the gravy reduces and coats the pork pieces well.

6. 6
   garnish

   Garnish with fresh coriander leaves and serve hot.

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