| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
India acces, Non veg |
1 |
servings |
INGREDIENTS
| 500 |
g |
Sliced kaleji; (liver) |
| 1 |
c |
Fresh curd |
| 4 |
|
Minced onions |
| 2 |
ts |
Fenugreek seeds |
| 4 |
tb |
Ghee |
|
|
A handful of chopped coriander leaves |
| 1 |
md |
Sized chopped garlic |
| 1 |
|
1 inch long ginger |
| 1/2 |
ts |
Turmeric |
| 2 |
ts |
Coriander seeds |
| 6 |
|
Red chillies |
| 2 |
|
Inch cinnamon |
| 5 |
|
Cloves |
| 1/2 |
ts |
Peppercorns |
| 3 |
lg |
Cardamoms. |
INSTRUCTIONS
FOR PASTE
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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