4Add 5 tablespoons of oil and 5 tablespoons of ghee to the heated tava.
5Add 5 tablespoons of oil and 5 tablespoons of ghee to the heated tava.
6Add 5 tablespoons of oil and 5 tablespoons of ghee to the heated tava.
7Add two bay leaves, 1 inch cinnamon, two black cardamoms, and 10 peppercorns. Fry for a few seconds.
8Add two bay leaves, 1 inch cinnamon, two black cardamoms, and 10 peppercorns. Fry for a few seconds.
9Add two bay leaves, 1 inch cinnamon, two black cardamoms, and 10 peppercorns. Fry for a few seconds.
10Add three finely chopped onions and fry them until nice and golden.
11Add three finely chopped onions and fry them until nice and golden.
12Add three finely chopped onions and fry them until nice and golden.
13Add 1 tablespoon of ginger paste and 1 tablespoon of garlic paste. Sauté until the raw smell disappears.
14Add 1 tablespoon of ginger paste and 1 tablespoon of garlic paste. Sauté until the raw smell disappears.
15Add 1 tablespoon of ginger paste and 1 tablespoon of garlic paste. Sauté until the raw smell disappears.
16Add five slit green chilies and two finely chopped tomatoes. Cook until the tomatoes are nice and soft.
17Add five slit green chilies and two finely chopped tomatoes. Cook until the tomatoes are nice and soft.
18Add five slit green chilies and two finely chopped tomatoes. Cook until the tomatoes are nice and soft.
19Add 2 teaspoons of coriander seed powder, 1 teaspoon of roasted cumin seed powder, 1 teaspoon of turmeric powder, and 3 teaspoons of Kashmiri chili powder. Mix well and let it cook for a few minutes.
20Add 2 teaspoons of coriander seed powder, 1 teaspoon of roasted cumin seed powder, 1 teaspoon of turmeric powder, and 3 teaspoons of Kashmiri chili powder. Mix well and let it cook for a few minutes.
21Add 2 teaspoons of coriander seed powder, 1 teaspoon of roasted cumin seed powder, 1 teaspoon of turmeric powder, and 3 teaspoons of Kashmiri chili powder. Mix well and let it cook for a few minutes.
22Add a little water to the gravy to prevent burning and sauté further until the oil oozes out.
23Add a little water to the gravy to prevent burning and sauté further until the oil oozes out.
24Add a little water to the gravy to prevent burning and sauté further until the oil oozes out.
25Add half a kg of mutton kaleji (liver) and mix well.
26Add half a kg of mutton kaleji (liver) and mix well.
27Add half a kg of mutton kaleji (liver) and mix well.
28Sauté the kaleji for 5 minutes.
29Sauté the kaleji for 5 minutes.
30Sauté the kaleji for 5 minutes.
31Add a cup of beaten curd, mix well, and let it cook for 7 minutes.
32Add a cup of beaten curd, mix well, and let it cook for 7 minutes.
33Add a cup of beaten curd, mix well, and let it cook for 7 minutes.
34Add a teaspoon of garam masala and some salt. Mix really well.
35Add a teaspoon of garam masala and some salt. Mix really well.
36Add a teaspoon of garam masala and some salt. Mix really well.
37Switch off the flame and garnish with freshly chopped coriander.
38Switch off the flame and garnish with freshly chopped coriander.
39Switch off the flame and garnish with freshly chopped coriander.
Ingredients
500 gms Mutton kaleji (Mutton Liver)
500 gms Mutton kaleji (Mutton Liver)
500 gms Mutton kaleji (Mutton Liver)
5 tbsp Ghee
5 tbsp Ghee
5 tbsp Ghee
5 tbsp Oil
5 tbsp Oil
5 tbsp Oil
2 Bay Leaves
2 Bay Leaves
2 Bay Leaves
6 Black peppercorns
6 Black peppercorns
6 Black peppercorns
1 inch Cinnamon
1 inch Cinnamon
1 inch Cinnamon
2 Black Cardamoms
2 Black Cardamoms
2 Black Cardamoms
3 Onions, finely chopped
3 Onions, finely chopped
3 Onions, finely chopped
1 tbsp Ginger and garlic paste
1 tbsp Ginger and garlic paste
1 tbsp Ginger and garlic paste
5 Green chillies, slit
5 Green chillies, slit
5 Green chillies, slit
2 Tomatoes, finely chopped
2 Tomatoes, finely chopped
2 Tomatoes, finely chopped
2 tsp Coriander seed powder
2 tsp Coriander seed powder
2 tsp Coriander seed powder
1 tsp Turmeric powder
1 tsp Turmeric powder
1 tsp Turmeric powder
3 tsp Kashmiri Chilli Powder
3 tsp Kashmiri Chilli Powder
3 tsp Kashmiri Chilli Powder
1 tsp Cumin powder, roasted
1 tsp Cumin powder, roasted
1 tsp Cumin powder, roasted
1 cup Yoghurt
1 cup Yoghurt
1 cup Yoghurt
1 tsp Garam masala powder
1 tsp Garam masala powder
1 tsp Garam masala powder
Salt, to taste
Salt, to taste
Salt, to taste
0.25 cup Coriander, finely chopped
0.25 cup Coriander, finely chopped
0.25 cup Coriander, finely chopped
Equipment
Tava
Tips
Instead of mutton kaleji, boneless chicken can be used as a starter.
When using boneless chicken, cook for no more than 5 to 6 minutes to prevent it from becoming chewy.