Wednesday, 19 March 2014

Kaleji Do Piaza (Liver Curry)

Mutton Liver is an excellent source of iron.It contains 46 percent of an adult's daily recommended amount.
The nutrient content also includes vitamin B12, copper,riboflavin & Vitamin A
Livers (Mutton) 1/2 kg in small pieces
Milk:1 cup
Mustard oil:3 tsp
Curd:1 tbsp
Kashmiri chili powder 1 tsp
Bay leaf:1
Cinnamon:2 sticks,each 1 inch
Green cardamom:2
Garam Masala powder 1 tsp
Turmeric powder 1/2 tsp
Salt to taste
Chaat Masala 1/2 tsp
Ginger-garlic paste:1 tbsp
Green chilies:2,chopped
Dry methi leaves(Kasuri methi) 1 tsp
Freshly chopped coriander leaves:2 tbsp(for garnishing)


Soak liver in 1 cup of milk for 2 hours if you want to get rid off the rawness.

Discard the milk.
Boil the mutton liver pieces with salt,turmeric,bay leaf & whole garam masalas.

(I discarded the stock)

Heat oil and fry the onions until golden. 

Add liver, ginger-garlic paste and fry till the .

Add the other ingredients with the curd, cover and cook on slow flame.

Add some water if required. 

Cook further on a low flame until the gravy coats pieces very nicely.  

Add methi leaves & green chilies.

Garnish with chopped coriander & serve.

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