Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 500 Sliced kaleji - (liver) 1 cup 237ml Fresh curd 4 Minced onions 2 teaspoons 10ml Fenugreek seeds 4 tablespoons 60ml Ghee A handful of chopped coriander leaves For Paste 1 Sized chopped garlic (medium) 1 Ginger 1/2 teaspoon 2 1/2ml Turmeric 2 teaspoons 10ml Coriander seeds 6 Red chillies 2 Cinnamon 5 Cloves 1/2 teaspoon 2 1/2ml Peppercorns 3 teaspoons 15ml Cardamoms. (large)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Take the ingredients meant for paste and grind all into fine paste. Heat ghee, fry fenugreek seeds,add onions and simmer for three minutes. Add kaleji (liver) and continue to fry at a low temperature, add the masala paste and simmer for 2 to 3 minutes. Add beaten curd and cook for 3 minutes. Add 2 cups of water. Cover and cook till kaleji is done and gravy is thick. Garnish with coriander leaves, and serve hot with nan, parathas or chapatis.


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