Kaleji Tikka Masala with Pav Buns

Name: Kaleji Tikka Masala with Pav Buns
Cuisine: Indian
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)

Serves 1

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Kaleji Tikka Masala with Pav Buns

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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.

Kaleji Tikka Masala with Pav Buns

Kaleji Tikka Masala with Pav Buns

Directions

Ingredients

Equipment

Tips

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