Kaleji Tikka Masala with Pav Buns
Serves 1
Directions
- 1Put mutton kaleji in a bowl.
- 2Add water as required.
- 3Add sirka.
- 4Mix well and let it rest for 5-10 mins then strain.
- 5Make a chutney with dahi, kashmiri lal mirch, lehsan, sabit lal mirch, zeera, iodized himalayan pink salt, lemon juice, hari mirch and hara dhania then blend well and set aside.
- 6Strain the kaleji, then add dahi, lal mirch powder, haldi powder, sabit dhania, zeera, lal mirch, garam masala powder and adrak lehsan paste.
- 7Mix well and set aside.
- 8Turn on the stove and set it to medium flame, then add cooking oil.
- 9Add pyaz and fry on medium flame until golden.
- 10Add marinated liver and mix well.
- 11Add water to avoid the masala from burning.
- 12Cook on medium flame for 5-6 mins.
- 13Add iodized himalayan pink salt, hari mirch and hara dhania then mix well.
- 14Set aside.
- 15Add makhan, lehsan, lal mirch, hara dhania and burger buns cut in half to tava then toast from both sides.
- 16Add prepared chutney, prepared kaleji and pyaz rings.
- 17Serve
Ingredients
- 500 g mutton kaleji (liver)
- as required water
- 2 tbs sirka (vinegar)
- 0.5 cup dahi (yogurt) thick
- 2 2-3 kashmiri lal mirch (kashmiri red chilli)
- 4 4-5 cloves lehsan (garlic)
- 5 5-6 sabut lal mirch (button red chillies)
- 0.5 tbs zeera (cumin seeds) roasted & crushed
- 0.5 tsp or to taste iodized himalayan pink salt
- 2 2-3 tbs lemon juice
- 2 2-3 hari mirch (green chillies)
- 2 tbs hara dhania (fresh coriander)
- 3 tbs dahi (yogurt)
- 1 tsp lal mirch powder (red chilli powder)
- 0.5 tsp haldi powder (turmeric powder)
- 1 tbs sabut dhania (coriander seeds) roasted & crushed
- 1 tbs zeera (cumin seeds) roasted & crushed
- 1 tsp lal mirch (red chilli) crushed
- 1 tsp garam masala powder
- 1 tbs adrak lehsan paste (ginger garlic paste)
- 0.25 cup cooking oil
- 1 small pyaz (onion) sliced
- 2 2-3 tbs or as required water
- 1 tsp or to taste iodized himalayan pink salt
- 2 two hari mirch (green chillies) sliced
- chopped hara dhania (fresh coriander)
- as required makhan (butter)
- 0.5 tsp lehsan (garlic)
- 0.25 tsp lal mirch (red chilli) crushed
- 1 tsp hara dhania (fresh coriander)
- burger buns
- rings pyaz (onion)
Equipment
bowlchopping boardspoonmeasuring glasshand blenderstrainerspatulatava
Tips
- Adding vinegar to the liver removes the metallic taste, eliminates the blood smell and makes it tender.
- Salt should not be added early as the meat will release a lot of water and make the kaleji chewy.
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