Servings: 4

Soak: subheading: Soak:
90ml (6 tbsp) mix of malt and cider vinegar (or white wine vinegar) 90ml (6 tbsp) mix of malt and cider vinegar (or white wine vinegar)
10 whole dry red kashmiri chillies 10 whole dry red kashmiri chillies
 
For the Masala: subheading: For the Masala:
.....the above soaked chilis and reserved vinegar .....the above soaked chilis and reserved vinegar
10g root ginger, thinly sliced (for blending) 10g root ginger, thinly sliced (for blending)
8 cloves garlic 8 cloves garlic
1/2 tbsp cumin seeds ½ tbsp cumin seeds
10 whole black peppercorns 10 whole black peppercorns
1 tsp. poppy seeds 1 tsp. poppy seeds
2 tbsp Paprika 2 tbsp Paprika
 
Sauteing & Frying: subheading: Sauteing & Frying:
4 tbsp ghee, neutral or coconut oil 4 tbsp ghee, neutral or coconut oil
 
Fry: subheading: Fry:
1 stick ( 2 ½ cm) cinnamon 1 stick ( 2 ½ cm) cinnamon
4 cloves 4 cloves
1 tsp. black mustard seeds 1 tsp. black mustard seeds
3 Green Cardamom 3 Green Cardamom
 
Saute1: subheading: Saute1:
500g thinly sliced onion 500g thinly sliced onion
2-4 small green Thai chillis or 1-2 serrano, halved 2 to 4 small green Thai chillis or 1 to 2 serrano, halved
 
Saute2: subheading: Saute2:
1 kg pork cut into 5 cm pieces 1 kg pork cut into 5 cm pieces
1/2 tsp turmeric powder ½ tsp turmeric powder
1 tsp salt (or more to taste) 1 tsp salt (or more to taste)
 
Pressure Cook: subheading: Pressure Cook:
60ml water 60ml water
1 tbsp. tamarind paste/concentrate 1 tbsp. tamarind paste/concentrate
1/2 teaspoon kasoori (dried) methi ½ teaspoon kasoori (dried) methi
 
Finish: subheading: Finish:
1 tsp. grated jaggery or brown sugar 1 tsp. grated jaggery or brown sugar

Soak chillies in vinegar for a couple of hours (or, as long as you can be bothered to wait)
Remove chillies and reserve vinegar.
Grind chillies, ginger, garlic,cloves, poppy seeds, peppercorns, paprika, cardamom and cumin seeds into a paste, adding from time to time a little vinegar in which chillies were soaked, until all the vinegar is used.
Heat oil in cooker for about 3 minutes.
Fry mustard seeds and cinnamon stick till seeds pop.
Add onions and green chillis and fry till golden brown.
Add meat, ground paste, turmeric powder and salt.
Stir fry for about 5 minutes.
Add water, tamarind extract and dried methi
Stir well and then close cooker.
If using a 'stovetop' Pressure cooker, bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
Remove cooker from heat. Allow to cool naturally.
If using an electric pressure cooker, cook at high pressure for 8mins with natural release.
Open cooker.
Add jaggery or brown sugar and reduce until the gravy is almost gone.

was excellent - further modded to move some items from masala to fry and adjust liquid down  was excellent - further modded to move some items from masala to fry and adjust liquid down