Ingredients
- Kaleji (Liver): ½ kg
- Piyaz (Onion): 1 medium
- Tamater (Tomatoes): 3 medium
- Lehsan (Garlic) paste: 1 tsp
- Adrak (Ginger) paste: 1 tsp
- Pissi laal mirchen (Red chilli powder): 1½ tsp
- Namak (Salt): 1 tsp [to taste]
- Haldi (Turmeric powder): ¼ tsp
- Zeera (Cumin powder): ¼ tsp
- Dhaniya (Coriander) powder: ½ tsp
- Garm masala (Whole spices) powder: ¼ tsp
- Pani (Water): 2 glasses
- Sabz mirchen (Green chillies): 3
- Sabz dhaniya (Green coriander): for garnish
- Doodh (Milk): 1½ cups
- Pani (Water): 1 cup + 2 glasses
- Oil: ½ cup
Method
Step 1: Soak Kaleji (Liver) for 30 minutes in Pani (Water) and Doodh (Milk).The colour of Milk will change from white to light pink.
Step 2: Add Kaleji (Liver), Tamater (Tomatoes), Sabz mirchen (Green chillies), Piyaz (Onion), Pissi laal mirchen (Red chilli powder), Dhaniya (Coriander) powder, Zeera (Cumin) powder, Lehsan (Garlic) paste, Adrak (Ginger) paste, Pani (Water) [2 glasses], in pot, mix, cover and cook at low flame till Kaleji is tender.
Step 3: Add Namak (Salt) when Kaleji is fully tender. Add Oil, mix and cook at medium flame till oil separates.
Step 4: Add Pani (Water), mix, cover and cook at low flame for 2-3 minutes.
Step 5: Add Sabz dhaniya (Green coriander), Garm masala (Whole spices) powder and give it a good mix.
Super soft Kaleji is ready to serve.