Sunday, 27 July 2014

Pork goulash

Got some pork tenderloin and made this Goulash. Added lot of capsicum but avoided cream which I believe is required for an authentic Goulash dish. 


  • Pork tenderloin - 500 gms, cut into small cubes
  • Onion - 2, sliced
  • Garlic paste - 1 tbsp
  • Tomatoes - 2, chopped
  • Tomato puree - 1 tbsp
  • Capsicum - 2, chopped
  • 2tbsp tomato purée
  • Cumin powder - 1 tsp
  • Kashmiri chilli powder
  • Green chili, 2, slit lengthwise
  •  Salt, pepper
  • Olive oil

Rub the pork cubes thoroughly with salt, pepper & 1 tsp kashmiri chilli powder.

Heat oil in a pan, and fry the pork cubes in batches till they are golden brown on all sides. Keep aside.

In the same oil, fry the onions for a couple of minutes. 

Now add the garlic, cumin powder and fry till you get the wonderful aroma.

Add the tomatoes and fry everything on high heat till the water from the tomatoes start to separate. 

Add the chili and capsicum and fry well.

Now add the pork cubes, and stir everything around for about 5 minutes. Add the tomato purée.

Put a tight fitting lid on the pan, lower the flame and cook till the meat is totally cooked. It should separate with a fork.

Let the sauce thicken to your desired consistency. You don’t need any water in this dish.
Enjoy with plain rice.

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