EPISODE # 435

KALEJI, DIL AUR PHEPSA MASALA | KALEJI MASALA | BAKRA EID SPECIAL RECIPE BY AYESHA'S WORLD

  • PREPARATION TIME: 8-9 Mins
  • COOKING TIME: 20-25 Mins
  • SERVINGS: 3-4
INGREDIENTS:
  1. Goat Liver, Heart & Lungs - 1
  2. Onion - 1/2 (Chopped)
  3. Turmeric Powder - 1/4 tsp
  4. Salt - To Taste
  5. Onion - 1 Big (Sliced)
  6. Tomato - 1 Small (Sliced)
  7. Green Chillies - 2 (Chopped)
  8. Turmeric Powder - 1/2 tsp
  9. Red Chilli Powder - 1 tbsp
  10. Cumin Seeds Powder - 1 tbsp
  11. Fennel Seeds Powder - 1 tbsp
  12. Black Pepper Powder - 1 tbsp
  13. Garam Masala Powder - 1/2 tsp
  14. Coriander Powder - 1/2 tsp
  15. Carom Seeds - 1 tsp
  16. Ginger-Garlic Paste - 1 tbsp
  17. Curd - 2 tbsp
  18. Dried Fenugreek Leaves - 2 tbsp
  19. DRY SPICES: Bay Leaf - 1, Cloves - 2, Green Cardamom - 2, Cinnamon Stick - 1 (Small Piece)
  20. Cumin Seeds - 1 tsp
  21. Oil - 1 Spoon
METHOD:
  1. Take a bowl, add all ingredients (1-4). Take a pressure cooker, add it. Close lid, bring cooker on full pressure on a high flame & boil it till 3-4 whistles.
  2. Heat oil in a karahi. Add cumin seeds & saute.
  3. Add dry spices & saute.
  4. Add onion & saute.
  5. After 2-3 mins of sauteing, add ginger garlic paste & saute.
  6. Add tomato & saute.
  7. After 2-3 mins, add all masalas (8-14) & mix well. Add a little water & mix well.
  8. After 2-3 mins, add curd & mix well. Add a little water & mix well.
  9. Add green chillies & mix well.
  10. Add salt - to taste & mix well. Put the lid & cook for 2-3 mins on low flame.
  11. Add boiled liver, heart & throat & mix well. Put the lid, on a high flame, simmer for 2-3 mins, add green coriander & mix well.
  12. After 5-6 mins, turn off the flame & serve after 2 mins.
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