Ingredients

6 tbsp or 1/3 cup of cooking oil

½ tsp of cumin seeds

3 to 4 black pepper corns

2 medium sized Onion, finely chopped

 1 large tomato, finely chopped

½ kg beef liver, cut it into cubes

½ inch piece ginger, finely chopped

2 cloves of garlic, finely chopped

1 tbsp of red chili powder

¼ tsp of turmeric powder

1 tsp of crushed coriander seeds

½ cup of yogurt

1 tsp of garam masala powder

1¼ tsp of salt

3 to 4 green chilies

Ginger, cut it length wise for garnishing

Procedure

1. In a pressure cooker or heavy bottom sauce pan, add cooking oil. Heat it on medium to low heat, add cumin seeds and black pepper corns. Fry them on medium heat for a minute.

2. Add chopped onions and fry on medium heat until get golden brown in color. It will take about 5 to 10 minutes.

3. Add chopped tomatoes and mix well. Cook them on medium heat until they get soft and fully cooked. Add beef or mutton liver and cook them on medium heat, fry until changes color and oil separates from it.

4. Add finely chopped or minced garlic cloves and ginger, mix it well and cook it for about 2 to 3 minutes. Add red chili powder, turmeric powder, coriander seeds and salt. Mix it well.

5. Add yogurt, mix well and cook for about 10 minutes. Add garam masala powder and mix well. Check your kaleji if it is fully cooked or not if not add 1 to 2 cups of water cover the lid and cook for 10 to 15 more minutes. Or in case of Pressure cooker give it pressure for 3 to 5 minutes.

6. When fully done add chopped green chilies. Cover the lid for 5 minutes, then open and mix it well. Add ginger finely cut and serve.

Video