Cooking Instructions
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Step 1
Simmer
Pork Ribs (2.7 kg)
until tender for about about 2 hours, shock in ice water then drain.
Step 2
Mix
Greek Yogurt (480 g)
with
Tandoori Masala Mix (25 g)
, juice from
Lemon (1)
,
Onion Powder (7 g)
,
McCormick® Garlic Powder (10 g)
,
Ground Turmeric (6 g)
,
Ground Ginger (as needed)
, and
Kosher Salt (to taste)
.
Step 3
Coat the ribs with the marinade, cover airtight and leave in the fridge overnight.
Step 4
Preheat oven to 375 degrees F (190 degrees C).
Step 5
Next day, put the ribs on a rack over a baking sheet.
Step 6
Roast in a 375 degrees F (190 degrees C) oven for 20 minutes.
Step 7
Turn over, roast for another 20 minutes, remove from oven, cover loosely and keep warm.
Step 8
While the ribs are roasting, boil
Potatoes (905 g)
until tender, drain, cut in halves.
Step 9
In a sauce pan, saute
Garlic Paste (20 g)
,
Ginger Paste (3 g)
,
Crushed Red Pepper Flakes (as needed)
,
Garam Masala (8 g)
,
Ground Turmeric (6 g)
,
Ground Cumin (as needed)
, and
Ground Coriander (as needed)
in
Ghee (40 g)
until fragrant.
Step 10
Add
Fresh Spinach (455 g)
.
Step 11
Add the potatoes and
Water (60 mL)
, saute until spinach has wilted and the potatoes have heated through.
