Dahi Kaleji Chakattari (Liver)

by Kathleen Morrison

Servings:

INGREDIENTS

500 grams sliced kaleji (liver)
1 cup fresh curd
4 onions, minced
2 tsp. fenugreek seeds
4 tbsp. ghee
A handful of chopped coriander leaves

Paste:
1 med. clove garlic, chopped
1 1-inch long piece of ginger
1/2 tsp. turmeric
2 tsp. coriander seeds
6 red chilies
2 inches of cinnamon
5 cloves
1/2 tsp. peppercorns
3 lg. cardamoms

INSTRUCTIONS

Take the ingredients meant for paste and grind all into fine paste.

Heat ghee, fry fenugreek seeds, add onions and simmer for three minutes. Add kaleji (liver) and continue to fry at a low temperature; add the masala paste and simmer for 2 to 3 minutes. Add beaten curd and cook for 3 minutes. Add 2 cups of water. Cover and cook until kaleji is done and gravy is thick. Garnish with coriander leaves, and serve hot with nan, parathas or chapatis.

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Tagged: dahikaleji, indian add tags

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