Pork in Spinach Sauce
Submitted by macneill
Indian pork in spinach sauce braises cubed pork with garam masala, ginger, yogurt, and chilies, finished with puréed spinach. A rich, saag-style curry that deepens with slow oven time.
YIELD
6 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsIf you know saag paneer or lamb saag, you already know the concept. This is the pork version, which isn’t traditional in most of India (pork is rare in Hindu and Muslim cooking) but has become popular in Christian Indian communities in Goa, Kerala, and parts of Mangalore. The method is pure Indian home cooking: brown the meat, bloom the spices, braise low and slow, finish with puréed greens.
The pork cubes brown first, then onions caramelize into dark brown sweetness that forms the backbone of the sauce. Ginger, garlic, garam masala, and turmeric bloom in the fat. Yogurt and tomatoes build the braising liquid. The pork goes into the oven covered for 1¼ to 1½ hours until fork-tender.
The spinach gets puréed fresh and added at the end rather than pre-cooked into the sauce. That late addition keeps the color a vivid green instead of the drab olive you get when spinach cooks for an hour. Stir it in for the final 10 minutes and you have bright, earthy saag with pork that’s already pulled apart on the fork.
Chef Tips
- Brown the onions slowly and deeply (10 to 15 minutes). That dark caramelization is the flavor foundation.
- Temper the yogurt by stirring in a splash of hot braising liquid before adding the rest. Cold yogurt dumped in can curdle.
- Purée the spinach smooth. Chunky spinach gives you a chopped-greens look rather than the classic saag consistency.
- Taste the spice level before cooking. If your green chilies are hotter than expected, use fewer.
Variations
- Swap pork for lamb, chicken thighs, or paneer, adjusting cook time accordingly.
- Add a handful of fenugreek leaves (methi) for authentic Punjabi saag flavor.
- Finish with a swirl of cream or butter for a silkier restaurant-style finish.
Ingredients
Directions
Trim spinach and cook in boiling salted water for 2 to 3 minutes until tender.
Drain thoroughly and rinse under cold running water.
Put in a blender or food processor and process to a smooth puree.
Set aside.
Preheat oven to 325℉ (160℃).
Cut pork into 1-inch cubes. Heat oil in a large skillet and fry pork until browned all over.
Transfer to a casserole dish using a slotted spoon.
Add onions to pan and cook, stirring, 10 to 15 minutes, until a rich brown.
Add garlic, ginger, garam masala, turmeric, bay leaf, tomatos, and chilies.
Cook, stirring, 2 to 3 minutes, until tomatos are softened.
Add yogurt and water and stir well. Pour over posk, cover and bake 1¼ to 1½ hours, until pork is tender.
Remove bay leaf, stir in spinach and salt, recover and bake another 10 minutes.
Serve hot, garnished with tomatos and bay leaves.
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