Pork with spinach and cream (Saag pork) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 231) by Raghavan Iyer

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Notes about this recipe

  • Eat Your Books

    The suggested garam masala is the book's "Coriander-scented untoasted blend" p. 30. Can substitute mustard greens for spinach.

  • DJM on March 13, 2014

    Very good dish. The spinach cooked to a silky texture; the pork was tender. Sauce was creamy but not overly thick. Instead of making the recommended garam masala, I used a good quality one from a spice shop and added cayenne as the author suggests.

  • Delys77 on February 15, 2014

    Pretty good flavours, especially the bin bhuna garam masala. That said the pork was tough. I think it could do with some brining.

  • Cheri on May 24, 2010

    Good, quick. Used arugula instead of spinich as that is what I had. That was ok. Served over rice. Not beautiful, but different flavors and warm and filling

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