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KALEJI - LIVER #28
In a Magnefesa  Pressure cooker (French)
1kG Mutton) Kaleji
31/4 teaspoons Salt
2 tablespoons Ghee (Clarified Butter)
3 onions chopped
1 whole clove of garlic
1 Large Onion Finely Chopped
1 tspn Cumin Seeds (Jeera)
3-4 GREEN CHILLIES
1 TOMATOES CHOPPED
 1 Inch Ginger
1 tspn Haldi (Turmeric)
2 tblspn Ginger-Garlic Paste 
1 Inch Dalchini
3  tspn  coriander powder
1 teaspoon cumin powder 
2 tspn garam masala powder 
Boil the meat covered 1 20 minutes and uncovered for another 20 minutes.

GARAM MASALA grind in Mortar Pestle
4-5 CLOVES 
1/2 INCH CINNAMON 
1/2 TEASPOON WHOLE BLACK PEPPER 
1/2 TEASPOON CUMIN SEEDS
2 SMALL CARDAMOMS 
1 GARLIC 1 INCH GINGER 
1 LARGE ONION 
1 TEASPOON SALT 1/2 TEASPOON CHILLIES 1 TEASPOON CORIANDER POWDER 1/2 

Method :In a pressure cooker add 1 cup cooking oil. Add the onions ginger garlic Add the oil, Onions, cumin seeds, add the ginger-garlic paste. Cook Liver low to medium . Add water at end, dont cook covered .Bhuno the Liver .Add the fresh ginger, green chillies.Add the spices, and liver, bhuno on high heat. Add the cumin-coriander powder.Keep the Kaleji uncovered and add salt at the end .Add coriander leaves or Mint Leaves and serve with Chapatis 

TIP COOK ON LOW TO MEDIUM HEAT UNCOVERED