Liver Masala (Kaleji ka Salan)

السلام عليكم و رحمة الله و بركاته

 Liver (Kaleji) is full of goodness. The  recipe will be good with lambs or chicken livers. If using chicken livers be gentle as they are more likely to break apart than the mutton liver. .

Ingredients for kaleji ka salan

• 500 gms lamb liver, cut into smal pieces
• 1 onion, sliced
• 1 teapoon heaped ginger garlic paste
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon turmeric powder
• bunch of coriander leaves
• salt to taste
• 2 tablespoon oil

Grind together coarsely

• 2 tomatoe
• 2 green chilies
• bunch of  mint leaves

Method for making kaleji ka salan

• 1. Wash the liver thoroughly with turmeric and wheat flour. This helps to get rid of the raw smell of the liver.
• 2. Heat oil in a pressure cooker. Add onions and fry till translucent.

• 3. Add ginger garlic paste and cook for a minute. 
• 4. Mix in chili powder, turmeric, garam masala, coriander powder, salt and liver. Cook till all the water has dried.

• 5. Add the ground paste of tomato, chili and mint leaves. Stir for a minute
• 6. Add 2 cups of water and close and lid and cook for 3-4 whistles.

• 7. Allow the steam to cool and add coriander leaves. 

Serve hot with Rice or Chapati

Until next time,

Fareeha

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Liver Masala (Kaleji ka Salan)

Fa's Kitchen

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Ingredients

  

• 500 gms lamb liver cut into smal pieces
• 1 onion sliced
• 1 teapoon heaped ginger garlic paste
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon turmeric powder
• bunch of coriander leaves
• salt to taste
• 2 tablespoon oil
• Grind together coarsely
• 2 to matoe
• 2 green chilies
• bunch of mint leaves

Instructions

 

• Wash the liver thoroughly with turmeric and wheat flour. This helps to get rid of the raw smell of the liver.
• Heat oil in a pressure cooker. Add onions and fry till translucent.
• Add ginger garlic paste and cook for a minute.
• Mix in chili powder, turmeric, garam masala, coriander powder, salt and liver. Cook till all the water has dried.
• Add the ground paste of tomato, chili and mint leaves. Stir for a minute
• Add 2 cups of water and close and lid and cook for 3-4 whistles.
• Allow the steam to cool and add coriander leaves.
• Serve hot with Rice or Chapati