Is Gahori Banh Gaj healthy?

This dish is a good source of protein from pork and offers gut-friendly probiotics from the fermented bamboo shoots. However, it is also high in saturated fat due to the pork. It's best enjoyed in moderation as part of a balanced diet.

Where can I find fermented bamboo shoots?

You can find fermented bamboo shoots in most Asian grocery stores, online specialty food retailers, or markets that specialize in ingredients from Northeast India.

Can I make this dish with chicken?

Yes, you can substitute pork with chicken. Use bone-in chicken pieces and reduce the simmering time to 20-25 minutes. The flavor will be different as the rich taste of pork fat is a key characteristic of the original dish.

My fermented bamboo shoots have a very strong smell. Is this normal?

Yes, a strong, pungent, and slightly sour smell is completely normal for fermented bamboo shoots. It's this unique aroma that gives the dish its characteristic flavor. Rinsing them before use can help mellow the intensity.

What is the best rice to serve with this curry?

Traditionally, this curry is served with steamed rice. For an authentic Assamese experience, serve it with Joha rice, a local aromatic short-grain variety.

Home / Recipes / indian / Gahori Banh Gaj

indianMediumnon vegetariangluten freedairy freenut free

Gahori Banh Gaj

RATING

4.2/5(27)

TASTE SCORE

8/10

A rustic and flavorful Assamese pork curry made with tender pork pieces and tangy fermented bamboo shoots. This simple, aromatic dish is a staple in Assamese cuisine, best enjoyed with a plate of hot steamed rice.

PREP

15m

COOK

50m

SERVES

1 CUP

480 cal

SERVINGS

INSTRUCTIONS

6 steps. 50 minutes total.

6 STEPS

1
Step 1
- a.Preparation
- b.Wash the pork pieces thoroughly under running water and pat them dry with paper towels.
- c.Drain the fermented bamboo shoots and rinse them under water to reduce some of their pungency if desired. Roughly chop them.
- d.Ensure all other ingredients like sliced onions, ginger-garlic paste, and slit green chilies are ready.
2
Step 2
- a.Sauté Aromatics
- b.Heat mustard oil in a heavy-bottomed pan or pressure cooker over medium-high heat until it just begins to smoke. This removes its raw smell.
- c.Reduce the heat to medium, add the sliced onions, and sauté for 6-8 minutes until they are soft and translucent with light golden edges.
- d.Add the ginger and garlic paste. Sauté for another 1-2 minutes until the raw aroma disappears.
3
Step 3
- a.Sear the Pork
- b.Increase the heat to high and add the pork pieces to the pan. Do not overcrowd the pan; sear in batches if necessary.
- c.Cook for 8-10 minutes, stirring occasionally, until the pork is well-browned on all sides. This step is crucial for developing a deep, savory flavor.
4
Step 4
- a.Add Spices and Bamboo Shoots
- b.Lower the heat to medium. Add the turmeric powder, red chili powder (if using), and salt. Stir well to coat the pork evenly.
- c.Add the rinsed bamboo shoots and slit green chilies. Mix everything together and cook for 3-4 minutes, allowing the pork to absorb the flavors.
5
Step 5
- a.Simmer to Perfection
- b.Pour in 1 cup of hot water, stirring to scrape any browned bits from the bottom of the pan.
- c.Bring the mixture to a vigorous boil. Then, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 40-45 minutes.
- d.Stir occasionally until the pork is fork-tender and the gravy has thickened to a semi-dry consistency.
6
Step 6
- a.Finish and Serve
- b.Once the pork is cooked, taste and adjust the salt if necessary.
- c.Turn off the heat. Garnish with freshly chopped coriander leaves if you like.
- d.Let the curry rest for at least 10 minutes before serving. This allows the flavors to meld beautifully. Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the most authentic flavor, use pork with a good layer of fat, such as pork shoulder or belly.
2
Heating the mustard oil until it's lightly smoking is essential to mellow its pungent flavor.
3
Don't skip the step of browning the pork well; it builds the foundation of the curry's flavor.
4
The pungency of fermented bamboo shoots varies. If you're new to it, start with a smaller amount.
5
This dish tastes even better the next day as the flavors deepen overnight.
6
For a faster cooking time, you can pressure cook the pork for 3-4 whistles after searing and adding water.

RECIPE VARIATIONS

Adapt it for your goals.

With Potatoes

Add 1-2 medium-sized potatoes, cubed, along with the bamboo shoots. They will absorb the flavors of the gravy beautifully.

With Black Sesame

For a nuttier, darker gravy, add 2-3 tablespoons of black sesame seed paste (til) along with the powdered spices.

Extra Spicy

For an authentic fiery kick, add one whole Bhut Jolokia (King Chili) along with the green chilies. Use with extreme caution.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in Protein

Pork is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.

gut_health

Supports Gut Health

The fermentation process of the bamboo shoots creates probiotics, which are beneficial bacteria that help improve digestion and support a healthy gut microbiome.

energy_boost

Source of B Vitamins

Pork is a good source of several B vitamins, including B12, B6, niacin, and thiamine, which are crucial for energy production, brain function, and red blood cell formation.

QUESTIONS?

Frequently asked questions

A single serving of Gahori Banh Gaj contains approximately 450-550 calories, primarily depending on the fat content of the pork cut used.

PAIRS WELL WITH

Complete meals featuring this recipe

south_indian·17 min·648 cal

EXPLORE

Cuisines we love

American756 Awadhi355 Bengali364 Cajun0 California96 Chettinad370 Chinese0 Chinese American0 French2 Fusion4 Greek1 Gujarati377

Gahori Banh Gaj

For 4 servings

6 steps. 50 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6