Simple Way to Make Speedy Bhuni kalaji(liver)

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We hope you got benefit from reading it, now let's go back to bhuni kalaji(liver) recipe. To make bhuni kalaji(liver) you need 26 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Bhuni kalaji(liver):

1. Take of #forwash(is tarekay say wash kalaji say kabi b smell nahi ati).
2. Use 2 of whole garlic (without peel).
3. Take 2 tbls of vinegar.
4. Use 1 tsp of turmeric.
5. Take of #Ingredients.
6. Use 3 kg of kalaji phipra(mutton).
7. Get 3 of medium size onion (slice cut).
8. Get 3 tbls of garlic paste.
9. Get 3 tbls of jinger paste.
10. Provide 3 of big tomatoes (slice cut).
11. Prepare of Garam masala(Cinnamon stick,Cardamom, clove,black pepper).
12. Use 2-3 of galss Water.
13. Provide of #Spices.
14. Use to taste of Salt.
15. Provide 2 tbls of Red chilli powder.
16. Take 1 tbls of turmeric powder.
17. Get 1/2 tbls of Kasori mathii.
18. Get 2 of Green chilli (round cut).
19. Get of Oil as required.
20. Provide of Coriander powder.
21. Get of Zeera powder/seeds.
22. Prepare of Garam masala(powder).
23. Provide 3 tbls of Dahi (pitha hova).
24. Provide of #for garnishing.
25. Take bunch of Coriander.
26. Prepare of Green chilli.

Steps to make Bhuni kalaji(liver):

1. Wash your hand say bismiAllah and droud shareef.
2. Cut kalaji in cube(dice) then add garlic(with out peel kiay kutt lain)and turmeric and sirka along with some water mix it and rest it for 10m.
3. After that take a pateela add some water and marinated kalaji in it bring in to boil for 5m then strain it.
4. Now take pressure cooker or pateela what you like add kalaji,onion, garlic,jinger,tomatoes, long,dharcheeni,cloves,blackpepper,red chilli,turmeric,water #tip dont add salt at this time(is trhan kaliji na to tender hoti ha or clr b black hojta ha)gave a whistle.
5. After that when kalaji will be tender keep a high medium flame and cook it at this time add all powder spices, and oil instead of salt and cook it until water reduced and oil release now add dahi(is time par flame low hona chay nahi to dahi phat jay ga).
6. When oil release(bhun lain achi trhan say)along with add water gradually #tip take kalaji ka masala jhaly na.
7. When kalaji done with masala turn off your flame.
8. Now add garam masala green chilli and coriander for garnishing.
9. Serve it with naan chutney and cold drink.

Meanwhile, heat the oil, add the onions and sauté till golden brown. METHOD Apply the Ground Masala Paste to the Liver and rub it in well. Heat the Ghee in a wok and shallow fry the Liver in it on low flame. When almost cooked sprinkle in the Garam Masala powder and mix well. Continue to cook on low flame till fully cooked.

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