Typically consumed with flatbreads like sulemani paratha, naan or khameeri roti, anda kaleji has a thick gravy which makes it an ideal preparation for a sumptuous meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
1 tbsp ginger paste
1½ tbsp garlic paste
3 onions (chopped)
500g tomatoes (chopped)
1 tbsp ginger (chopped)
2 cloves garlic
1 tbsp red chili powder
1 tbsp turmeric powder
1 tbsp coriander powder
1 tbsp cumin seeds
½ tbsp garam masala
1 tbsp chilli (crushed)
1 tbsp black pepper
Salt to taste
1 tbsp green chili (chopped)
1 kg kaleji (mutton liver)
Few sprigs coriander leaves (for garnish)
- Heat oil in a big cauldron.
- Add ginger paste, garlic paste, onion, tomatoes, ginger, garlic, spices and green chilies. Cook together.
- Then add the kaleji and cook for 25 minutes.
- Add raw eggs to the cooked kaleji and mix well till done.
- Garnish with coriander leaves.
- Serve hot.
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