This pork and potato curry recipe is easy, simple to make, and perfect for a cozy night. The combination of tender pork, potatoes, and aromatic spices makes for a satisfying curry to serve with rice.

Potato Pork Curry
If you’re looking for a satisfying one-pot meat curry, you’ve got to make this recipe.
Usually, I’d pair potato with veggies for a curry, so I was skeptical at first about mixing meat and potatoes in a curry, but this combo really wowed me.
The spices blend makes everything so flavorful and truly complements each other.
The pork and potatoes are tender and soak up all the delicious curry flavors. Serve them over rice with some naan on the side, and you are all set for a cozy meal.
Give this a try this week. I promise you won’t be disappointed by how well the pork and potato work together in this simple curry.
You can also try pork with leafy greens and pork saute.
Here is a step-by-step instructions on how to make a pork and potato curry recipe:
Ingredients

Pork Selection: The first ingredient you’ll need for your pork. Some popular choices include pork shoulder, pork loin, and pork tenderloin. I’m using pork loin for this recipe. After selecting the pork, you need to cut it into small pieces.
Potato: Red potatoes. Wash and peel potatoes and cut them into cubes shaped.
Spices: Some common spices used in pork potato curry recipes include ground cumin, coriander, turmeric, and red chili powder (Kashmiri).
Seasoning: Salt, ginger, garlic paste.
Other: Onion, tomato, cilantro, and oil.
Instructions

- To start, heat oil in a pan over medium heat.
- Once hot, add pork chunks and cook until lightly browned.
- Then add onion.
- Continue cooking for a few minutes until softened.

- Next, add chopped potatoes and cook for 3- 4 minutes.
- Add spices (cumin, coriander, turmeric, red chili powder, and ginger garlic paste) and mix well to coat the ingredients.
- Cook for a few minutes.
- After that, you need to add some chopped tomatoes to the mixture and cook until they become soft.

- Once tomatoes are soft, pour in water until just covered.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes, until pork and potatoes are very tender.
- Once tender, season with salt and top it with chopped cilantro.
- Finally, serve it over rice or with naan bread.

Serving Suggestions
Here are a few serving suggestions that would go well with this dish:
Rice
A bowl of steaming hot rice is the perfect accompaniment to pork potato curry. You can serve it with plain steamed rice or flavored rice like jeera, coconut, or lemon rice.
Naan or Roti
Naan or roti is an excellent option if you want to enjoy curry. You can also try pairing it with paratha.
Storage
If you might have leftovers or want to make a big batch to store for later. Here is some storage advice to ensure your curry stays fresh and tasty:
Refrigerating
If you plan on eating your pork potato curry within the next few days, you can store it in an airtight container in the refrigerator.
Be sure to let it cool down before storing it. In the fridge, it can last for up to 3-4 days.
Freezing
If you have a lot of leftover curries or want to make a big batch to store for later, freezing is a great option.
You can freeze the curry in a freezer bag for up to 3 months. It’s best to thaw the food in the fridge overnight and then reheat it on the stove.
Other Recipes
Here are the other pork and potato recipes it’s worth trying:

Equipment
Ingredients
Meat
- 0.5 lb pork loin
Spices
- ¼ tsp Ground cumin
- ½ tsp ground turmeric
- ¼ tsp Ground coriander
- ½ tsp red chili Kashmiri powder
Seasoning
- ½ tsp salt to taste
- ½ tbsp ginger & garlic paste
Oil
- 1 tbsp olive oil
Other
- ½ cup chopped tomato
- ½ cup chopped onion
- 1 cup chopped potato
- 2 tbsp chopped cilantro
Water
- 1½ cup water
Instructions
- Heat oil in a pan over medium heat.1 tbsp olive oil
- Add pork chunks and cook until lightly browned.0.5 lb pork loin
- Then, add onion and continue cooking until softened.½ cup chopped onion
- Add chopped potatoes and cook for 3-4 minutes.1 cup chopped potato
- Mix in ground cumin, coriander, turmeric, red chili powder, and ginger garlic paste to pan. Cook for a few minutes.¼ tsp Ground cumin, ½ tsp ground turmeric, ½ tsp red chili Kashmiri powder, ½ tbsp ginger & garlic paste, ¼ tsp Ground coriander
- Add chopped tomatoes and cook until softened.½ cup chopped tomato
- Pour in just enough water to cover. Bring to a boil, then reduce heat and simmer 10-15 minutes until pork and potatoes are very tender.1½ cup water
- Season with salt and finally top with chopped cilantro before serving over rice or with naan bread.½ tsp salt to taste, 2 tbsp chopped cilantro
Video
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!