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Milk Street Recipe
Instant Pot

Tomato-Ginger Pork Curry

FAST: 1 hour 20 minutes
Slow: 5 to 6 hours

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Tomato-Ginger Pork Curry

Nepal shares a large part of its border with India, so it’s no surprise that the cuisines also share similarities, including fragrant, richly flavored curries. This is our Instant Pot adaptation of a curry from “Taste of Nepal” by Jyoti Pathak. To keep the ingredient list as short as possible, we rely on garam masala, an easy-to-find blend of warm spices such as cumin, coriander, cloves and cinnamon. But the addition of cardamom pods, turmeric and optional dried chilies brings more complexity and nuanced flavors that complement the richness of pork shoulder. We add fresh tomatoes in two batches: half at the outset, before pressure- or slow-cooking begins, and half at the end, which adds bright notes to the curry. Serve with rice and, if you like, lentils, along with slices of crisp, cool cucumber.

4

Servings

Tip

Don’t forget the turn off the pot when the onions are translucent, before the first addition of tomatoes. This will prevent the liquid in the pot from fully evaporating. And at this point, be sure to scrape the bottom of the pot to loosen any browned bits to avoid receiving a “burn” notice later in the cooking process.

FAST: 1 hour 20 minutes
Slow: 5 to 6 hours

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