Indian Mustard Pork with Cauliflower Curry | Indisches Schweinefleisch in Senf-Sauce & Blumenkohl Curry

Indian Mustard Pork with Cauliflower Curry

A comforting Indian meal with fragrant spices — mustard pork simmered with tomatoes and homemade Rai Masala, served with a gentle cauliflower curry and basmati rice.

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Introduction

This recipe comes from my Indian cookbook — a meal that is wonderfully fragrant, flavorful, and gently spiced.
It’s not too hot, but just warm enough to feel comforting and aromatic. I love Indian food so much — not only the taste but also the art of spice blending.

There’s something truly special about the scent of roasting spices filling the kitchen, creating warmth, happiness, and that deep feeling of well-being that comes from good, wholesome food.

Both dishes — Indian Mustard Pork and Cauliflower Curry — are full of rich aromas and colors. I served them with plain basmati rice for a simple but complete meal.

Enjoy,
Alissa

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Indian Mustard Pork

Serves: 4

Ingredients

• 1 lb pork shoulder, cut into cubes

• 1 tbsp fresh ginger, finely chopped

• 4 garlic cloves, crushed

• 1¼ tsp salt

• ¼ tsp turmeric

• 3 tbsp peanut oil

• ½ tsp mustard seeds

• 20 curry leaves (fresh or dried)

• 5 tsp Rai Masala (see recipe below)

• 2 cups tomatoes, peeled and finely chopped

• 1 cup water (about 250 ml)

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Instructions

1. Marinate the pork:
   Combine ginger, garlic, salt, and turmeric. Mix with pork cubes, cover, and let marinate for at least 30 minutes or overnight in the refrigerator.

2. Cook the base:
   Heat the oil in a large skillet over high heat. Add the mustard seeds. When they start to pop, add the curry leaves and the marinated pork. Stir-fry for about 1 minute.

3. Simmer:
   Cover and cook for 5 minutes on medium heat, stirring occasionally until the meat is evenly browned.

4. Add flavor:
   Stir in the Rai Masala and chopped tomatoes. Cook for 2 minutes until thickened slightly. Add 250 ml water, stir, and bring to a boil.

5. Finish:
   Lower the heat, cover, and simmer gently for 50–60 minutes until the pork is tender and the sauce is rich.
   Taste and adjust seasoning with salt and pepper before serving.

Serve with plain basmati rice or naan.

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Rai Masala (Indian Spice Blend)

Ingredients

• 2 tbsp coriander seeds

• 1 tsp cumin seeds

• 1 tsp fenugreek seeds

• 1 tsp mustard seeds

• 1 tsp black peppercorns

• 2 dried chilies

• 5 cloves

Preparation

Dry-roast all ingredients in a heavy pan over medium heat until fragrant and slightly darkened.
Let cool completely, then grind to a fine powder using a spice grinder or mortar and pestle.
Store in an airtight container.

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Cauliflower Curry

Serves: 4

Ingredients

• 1 onion, chopped

• 1 small piece of fresh ginger, peeled and chopped

• 3 garlic cloves

• 8 tbsp peanut or vegetable oil

• 2 large potatoes, cooked and cubed

• 1 head cauliflower, cut into florets (similar size to the potatoes)

• A pinch of asafoetida (optional)

• ½ tsp cumin seeds

• 1 tsp coriander seeds

• ½ tsp ground cumin

• ½ tsp turmeric

• ½ tsp cayenne pepper

• 2 cups grated tomatoes

• 3 fresh green chilies, whole but slit

• 1½ tsp salt

• 500 ml water

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Instructions

1. Prepare the paste:
   Blend onion, garlic, ginger, and 4 tbsp water into a smooth paste.

2. Fry the vegetables:
   Heat oil in a large pot over medium-high heat. Add the potatoes and cauliflower and stir-fry until lightly golden. Remove and set aside, keeping about 3 tbsp of oil in the pot.

3. Build the flavor base:
   Add asafoetida and cumin seeds to the oil and fry for a few seconds.
   Add the onion paste and cook for 3–4 minutes, stirring constantly.
   Add coriander seeds, ground cumin, turmeric, and cayenne pepper. Stir for 1 minute, then add grated tomatoes. Simmer for 2 minutes.

4. Simmer and finish:
   Add the browned cauliflower and potatoes along with 500 ml water, salt, and green chilies.
   Cover and simmer gently for 10–15 minutes until the vegetables are tender.

Indische Rezepte: Schweinefleisch in Senfmarinade & Blumenkohl Curry

Hallo,

ich sitze gerade mit einer Tasse Mate-Tee und schaue in das graue, trübe Wetter. Nach einem Stadtbummel mit meinem Sohn und meiner Mutter bin ich froh, wieder zuhause zu sein. Heute Morgen habe ich dieses wunderbare indische Mittagessen zubereitet – Schweinefleisch in Senfmarinade und Blumenkohl Curry mit Basmatireis.

Ich liebe die indische Küche wegen ihrer Vielfalt an Aromen und Gewürzen. Es ist immer wieder faszinierend, eigene Gewürzmischungen herzustellen und die Düfte zu genießen, die sich beim Kochen im Haus verteilen.

Viel Vergnügen,
Alissa

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Schweinefleisch in indischer Senfmarinade

Zutaten und Zubereitung:
(siehe englisches Rezept oben)

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Rai Masala (indische Gewürzmischung)

Zutaten:
Koriandersamen, Kreuzkümmel, Bockshornklee, Senfsamen, Pfefferkörner, getrocknete Chilischoten und Nelken.
In einer Pfanne rösten, abkühlen lassen und fein mahlen.

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Blumenkohl Curry

Zutaten und Zubereitung:
(siehe englisches Rezept oben)

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Tips and Serving Ideas

• For a vegetarian meal, serve only the cauliflower curry with rice or roti.

• The pork can be substituted with chicken or lamb using the same spice mix.

• Adjust the level of heat by reducing or increasing the chili quantity.

• Homemade Rai Masala keeps for several weeks in a sealed jar.