Gurda Kaleji Masala

Ingredients

400 gms Kaleji & Gurda (Liver & Kidney) washed and Chopped into bite size pcs

2 tblsp Ginger Garlic Green Chilly Paste

1 tsp Haldi Powder

2 tsp Red Chilli Powder

2 tsp Dhania Powder

2 tsp Roasted Jeera Powder

4 tblsp Oil

1 No. Lemon Juice

Salt as per taste

Fresh Coriander Leaves

Fresh Mint Leaves

For Gravy

2 cup Finely Chopped Onions

1 cup Finely Chopped Tomatoes

Method

For Dry

Heat oil in a wok or a kadhai and add liver in it. Saute for 2 minutes and add G/G/GC paste. Saute until raw smell of the liver is gone and is cooked thoroughly.

Now add all the dry powdered masalas and saute for another 2 minutes. Add little water if the masala sticks to the bottom of the wok or kadhai and stir well. Off the heat and add lemon juice. Stir and Garniche with chopped mint and coriander leaves. Serve and enjoy!!

For Gravy

Heat oil in a wok or a kadhai and add chopped onions and saute until translucent. Add chopped tomatoes and saute for a minute, now add G/G/GC paste stir for few seconds and add gurda kaleji. Saute until raw smell of the gurda kaleji is gone and is cooked thoroughly.

Now add all the dry powdered masalas and saute for another 2 minutes. Add little water if the masala sticks to the bottom of the wok or kadhai and stir well. Off the heat and add lemon juice. Stir and Garniche with chopped mint and coriander leaves. Serve with parathas and Enjoy!!