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Kaleji Alu Matar

Zeeshan.Sidquie's picture
A tasty north indian dish, made with liver, potato and green peas.
Ingredients
  Cumin seeds 1⁄2 Teaspoon
  Red chili 1
  Ginger 1⁄2 Tablespoon
  Turmeric powder 1 Teaspoon
  Red chili powder 1 Teaspoon (Or According To Taste)
  Goat liver 500 Gram
  Onion 4 Medium
  Garlic 1⁄2 Tablespoon
  Tomato puree 3 Teaspoon
  Coriander powder 1 Teaspoon
  Cumin powder 1⁄2 Teaspoon
  Meat masala 1⁄2 Teaspoon
  Salt To Taste
  Garam masala powder 1⁄2 Teaspoon (For Garnishing)
  Cilantro 1 Tablespoon (For Garnishing)
  Potato 2 Medium
  Green peas 1 Cup (16 tbs)
Directions

1. Wash kaleji (liver) in water. Cut into pieces and set aside. Also dice potatoes about an inch thick. Chop onions. Heat oil. Add the kalejis and fry till done. Then add the diced potatoes and cook till they are light brown.

2. Heat oil in a pan. Add cumin seeds and whole red chilli. When they splutter, add chopped onions and fry on low heat till soft.

3. Add the ginger-garlic paste and fry. When the mixture turns a darker shade of brown, then add the tomato puree. Fry till the oil separates and comes to the side.

4. Add all the dried masalas (turmeric to garam masala powder) and cook on medium heat with a little bit of water (enough to make a thick gravy).

5. Add the cooked liver and potatoes. Add green peas. Simmer till masalas are nicely fried and the liver's are well coated.

6. Add salt to taste. Take off from heat when cooked properly. Garnish with garam masala powder and fresh green cilantro leaves.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
North Indian
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Smooth
Method: 
Stir Fried
Dish: 
Curry
Occasion: 
Christmas, Holi, Wedding
Interest: 
Holiday, Gourmet, Party
Ingredient: 
Meat
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
5

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