Food / 4 July, 2018 / My Baba

Cheats Pork and Potato Vindaloo


  • 1 tsp. vegetable oil
  • 250g pork shoulder, cut into cubes
  • 1 medium potato, peeled and cut into large pieces
  • 1 packet The Spice Tailor Punjabi Tomato Curry
  • ½ tsp. cumin powder
  • ½ tsp. coriander powder
  • ½ tsp. crushed red chillies or powder or to taste
  • 2 capfuls of red wine vinegar
  • 1 tsp. sugar


Heat the oil in a medium-sized non-stick saucepan. Add the chilli from the spice packet and cook for 20 seconds. Add the pork and sear the meat all around. Add the base sauce, sugar and coriander powder and bring to a simmer.

Add the main sauce, a good splash of water and the vinegar and bring back to a simmer. Cover and cook over a low heat for about 35-40 minutes or until just softening. Give the pot the occasional stir and make sure there is enough water in the pot, if it is getting dry, add a little in.

Meanwhile, using a good pestle and mortar pound the remaining spices from the spice packet until fine. Add into the pork along with the potatoes with another splash of hot water if necessary. Continue cooking until the pork and potatoes are both soft, approximately another 10 to 15 minutes. Serve hot with Indian bread.

Recipe by The Spice Tailor

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