Pork with Spinach and Cream (Saag Pork)
1 1/4 pounds boneless pork loin chops, cut into 1-inch cubes
1/4 cup heavy cream
2 tablespoons garlic paste (I used 2 tablespoons minced garlic because I was too lazy to make garlic paste)
2 tablespoons Bin bhuna hua garam masala
1 1/2 teaspoons coarse kosher or sea salt
2 tablespoons canola oil
1 teaspoon cumin seeds
1/2 cup tomato sauce, canned or homemade
8 ounces fresh spinach leaves, well rinsed and finely chopped
Combine the pork, cream, garlic paste, garam masala, and salt in a medium-size bowl, and stir together well. Refrigerate, covered, for 30 minutes to 2 hours to allow the meat to tenderize and the flavors to mingle.
Heat the oil in a large saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle and are fragrant, 5 to 10 seconds. Immediately add the pork, including its marinade. Cook, stirring occasionally, until the pork turns light brown and the spices are aromatic, about 5 minutes.
Stir the tomato sauce, which will instantly appear creamy, thanks to the cream in the marinade. Lower the heat, cover the skillet, and simmer, stirring occasionally, until the sauce thickens and some oil starts to separate on the surface, 12 to 15 minutes.
Pile the spinach atop the curry and cover the skillet once again. Let it cook until the rising steam has wilted the greens, 3 to 5 minutes. Then stir the spinach into the curry and continue to simmer, covered, stirring occasionally, until the pork is fork-tender, 8 to 10 minutes. The spinach will release enough moisture to thin the fairly thick sauce, making its consistency just right – not too thick, not too thin.