1) 250 gms Mutton Liver/Kalegi
2) 2 Potatoes
3) 2 Onions Finely Chopped
4) 2 Tomatoes Chopped
5) 1 Cup Curd/Yogurt
6) 2 Teaspoon Ginger Garlic Paste
7) 1 Teaspoon Turmeric
8) 1/2 Teaspoon Red Chilly Powder
9) 1/2 Teaspoon Jeera Powder
10) 1 Teaspoon Coriander Powder
11) 1 Teaspoon Garam Masala
12) 1 Tablespoon Kasoori Methi
13) 3-4 Cloves
14) 2 Green Cardamoms
15) 4-5 Black Peppercorns
16) 1 Teaspoon Jeera
17) Salt to taste
18) 3 Tablespoon of Ghee/Clarified Butter/Oil
19) Fresh Coriander Leaves
20) Ginger Julliennes for Garnish


* Kalegi should be diced in small pieces
* In a wok heat oil, crackle jeera seeds, cardamoms, cloves and peppercorns
* Add in finely chopped onion and ginger garlic paste, Let it brown
* Add in Kalegi pieces, stir till it changes color and starts to release its juices
* Let it cook for 5 minutes and then add tomatoes, Potatoes and turmeric powder
* Stir and let it cook on medium heat till tomatoes goes soft
* Add Red chilly powder, coriander powder, jeera powder, Kasoori Methi
* Do not cover the wok, Cook till the oil releases in the wok
* Add in yogur, cook till yogurt is dry and oil released can be seen all over
* Finally add salt and cook for further 2 minutes before taking off heat
* Garnish well with ginger julliennes and fresh coriander leaves
* Serve hot with parathas, chapatis or naans


I am a software professional, following my passion as Food Blogger and Consultant. Big time foodie, love to experiment, innovate and travel and try out and collect new recipes.

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