Masala Kaleji

 

Grind the onion, garlic and ginger to a smooth paste. Add the spices, with the exception of the cumin seeds and cinnamon.  

INGREDIENTS

• Liver 1 lb
• Onions 1
• Garlic clove 1
• Turmeric powder 1/2 tsp
• Cumin seeds 1/2 tsp
• Ginger 1 small piece
• Cinnamon 1 stick
• Ripe tomatoe 1 large
• Coriander seeds 1 tsp
• Ghee 2 tbsp
• Chilli powder 1/2 tsp
• Salt to taste

2   COOKING DIRECTIONS

1. Grind the onion, garlic and ginger to a smooth paste.
2. Add the spices, with the exception of the cumin seeds and cinnamon.
3. Remove the skin from the liver and chop into small piece.
4. Heat ghee and fry the cumin seeds and cinnamon and add the masala paste.
5. Cook the masala thoroughly, keeping the vessel covered to retain the aroma.
6. Add a little water until the masala smells ‘cooked’ and turns a rich brown in color.
7. Add the liver pieces and let them cook in their own juice.
8. Add chopped tomato to the liver when well cooked.
9. Simmer very gently until the tomato pieces have turned into thick gravy.