Ingredients:
- Beef kaleji (Beef liver) cubes 750g
- Water as required
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Sirka (Vinegar) 3-4 tbs
- Pyaz (Onion) 3 medium
- Cooking oil 4-5 tbs
- Ajwain (Carom seeds) ¼ tsp
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) 1 tsp
- Zeera powder (Cumin powder) 1 tsp
- Sabut dhania (Coriander seeds) crushed 1 tbs
- Garam masala powder ½ tsp
- ahi (Yogurt) thick & whisked ½ Cup
- Hari mirch (Green chilli) chopped 1 & ½ tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Lemon juice 1 tbs
- Kasuri methi (Dried fenugreek leaves) 1 tsp
- Hari mirch (Green chillies) sliced 2
- Adrak (Ginger) julienne 1 inch piece
- Hara dhania (Fresh coriander) chopped
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander) chopped
- Lemon slices
Directions:
In a bowl,add beef liver,water,ginger garlic paste,vinegar,mix well & let it rest for 20 minutes then rinse with water & set aside.
In a bowl,grate onions with the help of garter & set aside.
On a griddle,add cooking oil,carom seeds,grated onion & mix well.
Add ginger garlic paste,mix well & cook until onions are translucent (2-3 minutes).
Add red chilli powder,turmeric powder,cumin powder,coriander seeds,garam masala powder,mix well & cook on low flame for 2 minutes.
Add yogurt,green chillies & mix well,cover & cook on low flame until oil separates (4-5 minutes).
Add beef liver,mix well and cook for 4-5 minutes,cover & cook on low flame until its tender (25-30 minutes).
Add salt,lemon juice & mix well.
Add dried fenugreek leaves,green chillies,ginger & fresh coriander,cover & simmer on low flame for 4-5 minutes.
Garnish with ginger,fresh coriander,lemon slices & serve!
Ajza:
- Beef kaleji (Beef liver) cubes 750g
- Water as required
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Sirka (Vinegar) 3-4 tbs
- Pyaz (Onion) 3 medium
- Cooking oil 4-5 tbs
- Ajwain (Carom seeds) ¼ tsp
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) 1 tsp
- Zeera powder (Cumin powder) 1 tsp
- Sabut dhania (Coriander seeds) crushed 1 tbs
- Garam masala powder ½ tsp
- ahi (Yogurt) thick & whisked ½ Cup
- Hari mirch (Green chilli) chopped 1 & ½ tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Lemon juice 1 tbs
- Kasuri methi (Dried fenugreek leaves) 1 tsp
- Hari mirch (Green chillies) sliced 2
- Adrak (Ginger) julienne 1 inch piece
- Hara dhania (Fresh coriander) chopped
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander) chopped
- Lemon slices
Directions:
Bowl mein beef kaleji,adrak lehsan paste aur sirka dal ker ache tarhan mix karein aur 20 minutes kliya chor dein phir strain ker ka pani sa dho lein & side per rakh dein.
Bowl mein pyaz ko grater ki madad sa grate ker lein & side per rakh dein.
Tawa per cooking oil,ajwai aur grated pyaz dal ker ache tarhan mix ker lein.
Adrak lehsan paste dal ker ache tarhan mix karein aur pyaz translucent hunay tak paka lein (2-3 minutes).
Lal mirch powder,haldi powder,zeera powder,sabut dhania aur garam masala powder dal ker ache tarhan mix karein aur halki ancch per 2 minutes kliya paka lein.
Dahi aur hari mirch dal ker ache tarhan mix karein aur dhak ker halki ancch per oil alag ho janay tak paka lein (4-5 minutes).
Beef kaleji dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein aur dhak ker halki ancch per gul janay tak paka lein (25-30 minutes).
Namak aur lemon juice dal ker ache tarhan mix ker lein.
Kasuri methi,hari mirchein,adrak aur hara dhania dal ker dhak dein aur halki ancch per 4-5 minutes kliya dum per rakh dein.
Adrak,hara dhania aur lemon slices sa garnish ker ka serve karein!
