Green Masala Pork Chops | Anglo-Indian Style

Green Masala Pork Chops is an Anglo-Indian dish that combines elements of a western-style tomato based pork chop stew with popular Indian spices to create a unique fusion-style gravy dish.

Anglo Indian Green Masala Pork Chops

What is Anglo-Indian cuisine? There aren't many people who are familiar with this niche form  of Indian cuisine. And it's unlikely that you would find this specialized cuisine on the menu at any Indian restaurant you visit. 

Anglo-Indian cuisine is a product of Colonial India where popular English and European dishes were prepared using Indian spices and ingredients.

Jump to Recipe

So why is this called "Green Masala Pork Chops" when it isn't green?

The base for this recipe is ground coriander or cilantro leaves and green chilies. This forms a beautiful green paste, hence the name 'Green Masala'. Masala is the Indian word used to indicate a mixture of ingredients/ spices ground into a powder or paste to be used in cooking.

Ground or blended coriander/cilantro and green chilies frying in oil

However, the "green masala" turns color during the frying process when Indian spices of pepper, cumin and turmeric are added to transform it into a beautiful, golden gravy.

Cinnamon and Clove are key aromatic spices used in Anglo-Indian cooking. A little bit goes a long way. So, just a pinch of each is needed for this dish. Pureed tomatoes form the gravy for this dish and bring the required sweet, acidic flavor to this preparation. 

Green Masala Pork Chops can be prepared with a lot of gravy, or dried up into a thick side-dish with potatoes. It goes very well with a tomato salad and bread or pita.


Spice level (1-5): 
  

Generally, Anglo-Indian dishes are less spicy than regular ethnic, Indian dishes. At the time, it took into account the delicate palates of the European and English colonists who couldn't handle a whole lot of spice. However, over time, spice levels have changed depending on personal taste preferences and spice tolerance. So, if you want to bump up the spice level, add more green chilies and pepper powder.

Learn more about Anglo-Indian Cuisine 

The Secret

The Secret to getting any Indian gravy dish right is in the frying process.

The frying process in Indian cooking is extremely important. It requires time and patience. Also, just like a baby, it requires attention and constant supervision

The Secret to getting any Indian gravy dish right is in the frying process. If the frying is overdone or left unattended, the masala burns. And if the masala is not friend enough, then it only boils and bubbles rather than reducing to a thick, slightly shiny paste. 

A boiled masala creates a stew. A properly fried masala creates a curry.

  • Tip 1: Don't used olive oil for frying in Indian cooking. Olive oil destabilizes at high frying temperatures and becomes bitter. Use an oil that can withstand high heat like canola or corn oil.
  • Tip 2: Fry the masala uncovered on medium-high to allow it to reduce.
  • Tip 3: To prevent the masala from burning/smoking, add tiny quantities of water to bring the temperature down and prevent the masala from sticking to the bottom of the pan.
  • Tip 4: You know the masala is fried enough when it has reduced to a thick paste and the sides of the pan look oily. 

Follow the helpful step-by-step instructions to nail down the frying process and get this recipe right on your first try.


Step-by-Step Instructions with Pictures | Get this recipe right on your first try.

Ingredients:

Cinnamon, clove, pepper, ginger garlic, onion and tomatoes.

☐     1 lb pork spare ribs cut into pieces
☐     Canola or corn oil (Not olive oil)
☐     green chilies (Similar to Thai green chilies)
☐     A bunch of coriander leaves that fits in half a cup
☐     3/4 tsp- Pepper corns ground to a powder or 1 tsp pepper powder
☐     1/2 tsp- Cumin powder
☐     1/4 tsp- Turmeric powder
☐     1/4 tsp- Cinnamon powder
☐     1/4 tsp- Clove powder
☐     1 tsp- Ginger garlic paste
☐     onion - roughly chopped
☐     tomatoes- blended
☐     potato (optional)
☐     Salt to taste

Method:

  1. Pour a little oil, into either a pressure cooker or a dutch oven, and sear the pork chops to lightly brown them. 
Seared pork chops
Seared chops
  1. Add about 1/2 cup water, 1/2 tsp salt and pressure cook the chops until cooked.
    1. If cooking in a pressure cooker, after steam rises from vent, stopper pressure cooker and cook on high until the first whistle. After the first whistle, lower the flame and cook on low for 12-15 minutes until meat is tender.
    2. If cooking in a dutch oven, add about 1 cup water, cover and simmer for 1-1.5 hours until the meat is tender. 
Pork chops in broth
Cooked chops in broth


3. In in a blender, blend the onion, ginger garlic paste, green chilies, coriander leaves and all the spice powders (pepper, cumin, turmeric, cinnamon and clove) to form a green paste/ masala.

4. In a wok, on medium to high heat, add 1/4 cup of oil and fry the green masala for about 10 minutes, until the paste reduces and the masala looks shiny and oily. To prevent the masala from burning, add tiny quantities of water to keep the masala moist.


Frying green masala
The green masala added to hot oil at the beginning of the frying process


Fried green masala
The green masala at the end of the frying process. The water content has reduced and oil is seen coming out of the masala and sticking to the sides of the pan.

5. Add the blended tomatoes and fry on medium to high heat for at least another 10 minutes, until the paste reduces and the masala looks shiny and oily. 

Frying tomato puree and masala
Blended tomatoes added to the fried green masala.


Fried masala
At the end of the frying process, the tomato and green masala mixture reduces to a thick paste. When the sides of the pan become oily, you know that the masala is fried enough.

6.  Add the cooked chops and broth to the masala and stir on high flame until a thick gravy forms and oil rises to the surface. Add salt to taste.

Anglo Indian Green Masala Pork Chops
Cooked Pork Chops in gravy

7. Optional: Add slices of boiled potatoes and serve hot.

Note: Potatoes tend to absorb the liquid. So, if you add potatoes, the dish will become thick, with not a whole lot of gravy.

Tip: You can add a little bit of water to reconstitute the gravy. 
Also, when reheating this dish, add a little water to reconstitute the gravy.

Chops and potatoes
Cooked Pork Chops with sliced potatoes



RECIPE: Green Masala Pork Chops | Anglo-Indian Style

Spice level (1-5): 

To bump up the level, add more green chilies and pepper powder.

Time to prepare: 45 minutes (From kitchen knife to dinner fork)

Shopping List:

    1 lb pork spare ribs cut into individual pieces
☐     Canola or corn oil (Not olive oil)
☐     2 green chilies (Similar to thai green chilies)
☐     A bunch of coriander leaves that fits in half a cup
☐     3/4 tsp- Pepper corns ground to a powder or 1 tsp pepper powder
☐     1/2 tsp- Cumin powder
☐     1/4 tsp- Turmeric powder
☐     1/4 tsp- Cinnamon powder
☐     1/4 tsp- Clove powder
☐     1 tsp- Ginger garlic paste
☐     1 onion - roughly chopped
☐     2 tomatoes- blended
☐     1 potato (optional)
☐     Salt to taste


Method:

  1. Pour a little oil, into either a pressure cooker or a dutch oven, and sear the pork chops to lightly brown them. 
  2. Add about 1/2 cup water, 1/2 tsp salt and pressure cook the chops until cooked.
    1. If cooking in a pressure cooker, after steam rises from vent, stopper pressure cooker and cook on high until the first whistle. After the first whistle, lower the flame and cook on low for 12-15 minutes until meat is tender.
    2. If cooking in a dutch oven, add about 1 cup water, cover and simmer for 1-1.5 hours until the meat is tender. 
  3. In in a blender, blend the onion, ginger garlic paste, green chilies, coriander leaves and all the spice powders (pepper, cumin, turmeric, cinnamon and clove) to form a green paste/ masala.
  4. In a wok, on medium to high heat, add 1/4 oil and fry the green masala for about 10 minutes, until the paste reduces and the masala looks shiny and oily. To prevent the masala from burning, add tiny quantities of water to keep the masala moist.
  5. Add the blended tomatoes and fry on medium to high heat for at least another 10 minutes, until the paste reduces and the masala looks shiny and oily. 
  6. Add the cooked chops and broth to the masala and stir on high flame until a thick gravy forms and oil rises to the surface. Add salt to taste.
  7. Optional: Add slices of boiled potatoes and serve hot.
Chops, potatoes, salad and pita


To explore all my other Anglo Indian recipes, click on "ANGLO INDIAN" below.

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