Directions
- 1Heat the tava.
- 2Add 5 tablespoons of oil and 5 tablespoons of ghee to the heated tava.
- 3Add two bay leaves, 1 inch cinnamon, two black cardamoms, and 10 peppercorns. Fry for a few seconds.
- 4Add three finely chopped onions and fry them until nice and golden.
- 5Add 1 tablespoon of ginger paste and 1 tablespoon of garlic paste. Sauté until the raw smell disappears.
- 6Add five slit green chilies and two finely chopped tomatoes. Cook until the tomatoes are nice and soft.
- 7Add 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.
- 8Add a little water to the gravy to prevent burning and sauté further until the oil oozes out.
- 9Add half a kg of mutton kaleji (liver) and mix well.
- 10Sauté the kaleji for 5 minutes.
- 11Add a cup of beaten curd, mix well, and let it cook for 7 minutes.
- 12Add a teaspoon of garam masala and some salt. Mix really well.
- 13Switch off the flame and garnish with freshly chopped coriander.
Ingredients
- 500 gms Mutton kaleji (Mutton Liver)
- 5 tbsp Ghee
- 5 tbsp Oil
- 2 Bay Leaves
- 6 Black peppercorns
- 1 inch Cinnamon
- 2 Black Cardamoms
- 3 Onions, finely chopped
- 1 tbsp Ginger and garlic paste
- 5 Green chillies, slit
- 2 Tomatoes, finely chopped
- 2 tsp Coriander seed powder
- 1 tsp Turmeric powder
- 3 tsp Kashmiri Chilli Powder
- 1 tsp Cumin powder, roasted
- 1 cup Yoghurt
- 1 tsp Garam masala powder
- Salt, to taste
- 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.
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