Kaleji Tikka Masala with Pav Buns

Serves 1
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Directions

  1. 1Put mutton kaleji in a bowl.
  2. 2Put mutton kaleji in a bowl.
  3. 3Put mutton kaleji in a bowl.
  4. 4Add water as required.
  5. 5Add water as required.
  6. 6Add water as required.
  7. 7Add sirka.
  8. 8Add sirka.
  9. 9Add sirka.
  10. 10Mix well and let it rest for 5-10 mins then strain.
  11. 11Mix well and let it rest for 5-10 mins then strain.
  12. 12Mix well and let it rest for 5-10 mins then strain.
  13. 13Make 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.
  14. 14Make 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.
  15. 15Make 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.
  16. 16Strain the kaleji, then add dahi, lal mirch powder, haldi powder, sabit dhania, zeera, lal mirch, garam masala powder and adrak lehsan paste.
  17. 17Strain the kaleji, then add dahi, lal mirch powder, haldi powder, sabit dhania, zeera, lal mirch, garam masala powder and adrak lehsan paste.
  18. 18Strain the kaleji, then add dahi, lal mirch powder, haldi powder, sabit dhania, zeera, lal mirch, garam masala powder and adrak lehsan paste.
  19. 19Mix well and set aside.
  20. 20Mix well and set aside.
  21. 21Mix well and set aside.
  22. 22Turn on the stove and set it to medium flame, then add cooking oil.
  23. 23Turn on the stove and set it to medium flame, then add cooking oil.
  24. 24Turn on the stove and set it to medium flame, then add cooking oil.
  25. 25Add pyaz and fry on medium flame until golden.
  26. 26Add pyaz and fry on medium flame until golden.
  27. 27Add pyaz and fry on medium flame until golden.
  28. 28Add marinated liver and mix well.
  29. 29Add marinated liver and mix well.
  30. 30Add marinated liver and mix well.
  31. 31Add water to avoid the masala from burning.
  32. 32Add water to avoid the masala from burning.
  33. 33Add water to avoid the masala from burning.
  34. 34Cook on medium flame for 5-6 mins.
  35. 35Cook on medium flame for 5-6 mins.
  36. 36Cook on medium flame for 5-6 mins.
  37. 37Add iodized himalayan pink salt, hari mirch and hara dhania then mix well.
  38. 38Add iodized himalayan pink salt, hari mirch and hara dhania then mix well.
  39. 39Add iodized himalayan pink salt, hari mirch and hara dhania then mix well.
  40. 40Set aside.
  41. 41Set aside.
  42. 42Set aside.
  43. 43Add makhan, lehsan, lal mirch, hara dhania and burger buns cut in half to tava then toast from both sides.
  44. 44Add makhan, lehsan, lal mirch, hara dhania and burger buns cut in half to tava then toast from both sides.
  45. 45Add makhan, lehsan, lal mirch, hara dhania and burger buns cut in half to tava then toast from both sides.
  46. 46Add prepared chutney, prepared kaleji and pyaz rings.
  47. 47Add prepared chutney, prepared kaleji and pyaz rings.
  48. 48Add prepared chutney, prepared kaleji and pyaz rings.
  49. 49Serve
  50. 50Serve
  51. 51Serve

Ingredients

  • 500 g mutton kaleji (liver)
  • 500 g mutton kaleji (liver)
  • 500 g mutton kaleji (liver)
  • as required water
  • as required water
  • as required water
  • 2 tbs sirka (vinegar)
  • 2 tbs sirka (vinegar)
  • 2 tbs sirka (vinegar)
  • 0.5 cup dahi (yogurt) thick
  • 0.5 cup dahi (yogurt) thick
  • 0.5 cup dahi (yogurt) thick
  • 2 2-3 kashmiri lal mirch (kashmiri red chilli)
  • 2 2-3 kashmiri lal mirch (kashmiri red chilli)
  • 2 2-3 kashmiri lal mirch (kashmiri red chilli)
  • 4 4-5 cloves lehsan (garlic)
  • 4 4-5 cloves lehsan (garlic)
  • 4 4-5 cloves lehsan (garlic)
  • 5 5-6 sabut lal mirch (button red chillies)
  • 5 5-6 sabut lal mirch (button red chillies)
  • 5 5-6 sabut lal mirch (button red chillies)
  • 0.5 tbs zeera (cumin seeds) roasted & crushed
  • 0.5 tbs zeera (cumin seeds) roasted & crushed
  • 0.5 tbs zeera (cumin seeds) roasted & crushed
  • 0.5 tsp or to taste iodized himalayan pink salt
  • 0.5 tsp or to taste iodized himalayan pink salt
  • 0.5 tsp or to taste iodized himalayan pink salt
  • 2 2-3 tbs lemon juice
  • 2 2-3 tbs lemon juice
  • 2 2-3 tbs lemon juice
  • 2 2-3 hari mirch (green chillies)
  • 2 2-3 hari mirch (green chillies)
  • 2 2-3 hari mirch (green chillies)
  • 2 tbs hara dhania (fresh coriander)
  • 2 tbs hara dhania (fresh coriander)
  • 2 tbs hara dhania (fresh coriander)
  • 3 tbs dahi (yogurt)
  • 3 tbs dahi (yogurt)
  • 3 tbs dahi (yogurt)
  • 1 tsp lal mirch powder (red chilli powder)
  • 1 tsp lal mirch powder (red chilli powder)
  • 1 tsp lal mirch powder (red chilli powder)
  • 0.5 tsp haldi powder (turmeric powder)
  • 0.5 tsp haldi powder (turmeric powder)
  • 0.5 tsp haldi powder (turmeric powder)
  • 1 tbs sabut dhania (coriander seeds) roasted & crushed
  • 1 tbs sabut dhania (coriander seeds) roasted & crushed
  • 1 tbs sabut dhania (coriander seeds) roasted & crushed
  • 1 tbs zeera (cumin seeds) roasted & crushed
  • 1 tbs zeera (cumin seeds) roasted & crushed
  • 1 tbs zeera (cumin seeds) roasted & crushed
  • 1 tsp lal mirch (red chilli) crushed
  • 1 tsp lal mirch (red chilli) crushed
  • 1 tsp lal mirch (red chilli) crushed
  • 1 tsp garam masala powder
  • 1 tsp garam masala powder
  • 1 tsp garam masala powder
  • 1 tbs adrak lehsan paste (ginger garlic paste)
  • 1 tbs adrak lehsan paste (ginger garlic paste)
  • 1 tbs adrak lehsan paste (ginger garlic paste)
  • 0.25 cup cooking oil
  • 0.25 cup cooking oil
  • 0.25 cup cooking oil
  • 1 small pyaz (onion) sliced
  • 1 small pyaz (onion) sliced
  • 1 small pyaz (onion) sliced
  • 2 2-3 tbs or as required water
  • 2 2-3 tbs or as required water
  • 2 2-3 tbs or as required water
  • 1 tsp or to taste iodized himalayan pink salt
  • 1 tsp or to taste iodized himalayan pink salt
  • 1 tsp or to taste iodized himalayan pink salt
  • 2 two hari mirch (green chillies) sliced
  • 2 two hari mirch (green chillies) sliced
  • 2 two hari mirch (green chillies) sliced
  • chopped hara dhania (fresh coriander)
  • chopped hara dhania (fresh coriander)
  • chopped hara dhania (fresh coriander)
  • as required makhan (butter)
  • as required makhan (butter)
  • as required makhan (butter)
  • 0.5 tsp lehsan (garlic)
  • 0.5 tsp lehsan (garlic)
  • 0.5 tsp lehsan (garlic)
  • 0.25 tsp lal mirch (red chilli) crushed
  • 0.25 tsp lal mirch (red chilli) crushed
  • 0.25 tsp lal mirch (red chilli) crushed
  • 1 tsp hara dhania (fresh coriander)
  • 1 tsp hara dhania (fresh coriander)
  • 1 tsp hara dhania (fresh coriander)
  • burger buns
  • burger buns
  • burger buns
  • rings pyaz (onion)
  • rings pyaz (onion)
  • 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.