• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Indian Spiced Pork

Ok. So I admit it. I’m an Indian food junkie. It is what it is. And while there is a huge array of Indian recipes out there: my favorites tend to be those covered in thick, creamy sauces. Incredibly delicious, of course, but not incredible for the waistline. So I got the idea the other day to make a dish with all the flavors of one of my favorite Indian dishes – Rogan Josh – with a healthier edge. Rogan Josh is usually made with lamb, but I switched my recipe to pork (primarily due to a current lack of lamb in my store) and lightened up the sauce with tomato and Greek yogurt – so you still get a little bit of that creaminess going on.

The result was amazing – all Indian food is packed with flavor due to all the incredible spices, but in this dish they came through even more because they were’nt smothered behind an overly thick, fatty sauce. Don’t get me wrong, I’ll never abandon my now-perfected Chicken Tikka Masala recipe, but this does provide an answer for all you Indian food junkies out there who are occasionally looking for a healthier option (you know who you are).



Indian Spiced Pork

Served 2.
Leftover Potential: Reheats smashingly, and the flavors intensify over time.

1 Tbsp oil
1 small onion, diced
2 cloves garlic, minced
1 Tbsp ginger, minced
salt, as needed
pepper, as needed
2 tsp cumin
2 tsp tumeric
2 tsp paprika

2 Tbsp garam masala
3 Tbsp tomato paste
1 cup crushed tomatoes
1/3 cup Greek yogurt

1 Tbsp oil
1 pound lean pork
salt, as needed
pepper, as needed
garam masala, as needed to coat

1. In a medium pot, heat the oil over medium heat. Add the onion and saute until translucent, about 4 minutes. Add the garlic and ginger and saute until aromatic, about 1 minute.
2. Season with salt, pepper, cumin, tumeric, paprika, and garam masala. Cook until fragrant, toasty aromas emit from the spices. Add the tomato paste and stir until browned slightly, 3-4 minutes.
3. Add the tomatoes and continue to cook until heated through. Remove the sauce from the heat and stir in the Greek yogurt.
4. In a large skillet, heat the oil over medium high heat. Season the pork with salt, pepper, and garam masalsa. Cook the pork until nicely browned on both sides, and cooked through, about 5-7 minutes. Toss in warm sauce to coat. Serve with rice (I used tasty brown rice cooked with garlic and chicken stock) and grilled scallions.


2 Responses

  1. This looks awesome! I’m just getting into Indian food, and I’ve been hunting around for recipes to try. I’ve added this to my list. I love how you’ve made it healthier!

  2. hello love! miss you bunches! i just wanted to say hi and ask you to do something on pickles. any kind of pickles, beets, carrots, grapes all of it! totally apartment kitchen possible and we all love pickles!

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