A recipe that’s simple cooking instructions bely it’s rich exotic taste. Serve it with potato wedges for a modern twist or with traditional rice.

Pork chop bhooni Masala pork chops
ingredients
8 pork chops, about 4 oz (100 g) each,
excess fat trimmed
1 tsp salt
1 tsp red chilli powder
1 tbsp corn oil
Masala
11/2 tbsp mild chilli powder
1 tsp ground turmeric
1 tbsp ginger paste
1 tsp garlic paste
3 tomatoes, finely chopped
1/4 cup corn oil
1/2 tsp fenugreek seeds
20 curry leaves
2 large onions, finely sliced
2 tbsp tomato ketchup
1 tsp salt
1 tsp caster sugar
1 tsp ground garam masala
To garnish
2 large potatoes, peeled and cut lengthwise
1/2 tsp salt
1/2 tsp ground turmeric
2 tbsp corn oil
2 tbsp chopped cilantro leaves

method
Sprinkle the pork chops with the salt and chilli powder and rub in well. Heat the oil in a large, heavy pan and sear the pork chops for 2 minutes on each side or until they are colored. Remove from the pan and set aside.
For the masala, mix together the chili powder, turmeric, ginger and garlic pastes, and tomatoes in a bowl. Set aside.
Heat the 1/4 cup corn oil in the pan, add the fenugreek seeds, and stir for a minute. As the seeds begin to brown, add the curry leaves and onions and sauté for 6–8 minutes or until the onions begin to turn golden brown. Add th tomato mixture to the pan and sauté for a further 3–5 minutes or until the spices are fragrant.
Return the seared chops to the pan, and stir in the tomato ketchup, salt, and sugar. Spoon the spice mixture over the chops to coat them evenly. Reduce the heat to low and add 3/4 cup water.
Simmer, covered, for 15–20 minutes or until the chops are cooked through and tender.
While the chops are cooking, prepare the garnish. Cook the potatoes in boiling water seasoned with the salt and turmeric for 6–8 minutes or until they are just tender but still firm. Drain. Heat the oil in a frying pan, add the potatoes, and cook until crisp and golden. Keep hot.