Kaleji Ka Faal Recipe-Mutton Liver Pepper Fry
A non-veg Hyderabadi recipe with mutton liver, onions - cut into large, tomato. Ready in 20 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making Kaleji Ka Faal Recipe - Mutton Liver Pepper Fry, clean and wash the kaliji well with water, cut it into small pieces and keep ready
mutton liver(300 grams)onions - cut into large(2 pieces)teaspoons black pepper powder(2) - 2
Take onions, green chillies, ginger garlic paste, pepper powder, coriander leaves and salt in a mixer jar and grind them together into a fine paste
onions - cut into large(2 pieces)green chilli(2)teaspoons ginger garlic paste(2)teaspoons black pepper powder(2)salt(3/4 teaspoon)coriander (dhania) leaves - chopped(1/2 cup) - 3
Transfer this to a bowl
- 4
and keep aside
- 5
Cut the tomatoes and deseed them
tomato(2) - 6
Grind the tomatoes also in the mixer to a fine paste
tomato(2)teaspoons ginger garlic paste(2) - 7
Heat little oil over a pressure cooker and once the oil is hot, add the ground onion paste to it
teaspoons ginger garlic paste(2) - 8
Stir well and cook for a few minutes till the raw smell goes
- 9
Once this is done, add tomato puree and cook till the mixture comes together and leaves the sides of the pan
tomato(2)coriander (dhania) leaves - chopped(1/2 cup) - 10
Finally, add the kaleji (mutton liver) and about a cup of water and mix well
mutton liver(300 grams) - 11
Close the lid and pressure cook for 5 whistles on high heat or till the mutton is tender
mutton liver(300 grams) - 12
Check for taste, add salt or pepper powder if necessary
teaspoons black pepper powder(2)salt(3/4 teaspoon) - 13
Garnish with coriander leaves and serve Kaleji Ka Faal Recipe-Mutton Liver Pepper Fry as a side dish along with Indian breads like Spicy Aloo Naan Recipe and Chicken Corn Fritters Recipe
mutton liver(300 grams)teaspoons black pepper powder(2)coriander (dhania) leaves - chopped(1/2 cup)
Nutrition Facts
Per serving
Rate this recipe
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Kaleji Ka Faal Recipe-Mutton Liver Pepper Fry
A non-veg Hyderabadi recipe with mutton liver, onions - cut into large, tomato. Ready in 20 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
13 steps- 1
To begin making Kaleji Ka Faal Recipe - Mutton Liver Pepper Fry, clean and wash the kaliji well with water, cut it into small pieces and keep ready
mutton liver(300 grams)onions - cut into large(2 pieces)teaspoons black pepper powder(2) - 2
Take onions, green chillies, ginger garlic paste, pepper powder, coriander leaves and salt in a mixer jar and grind them together into a fine paste
onions - cut into large(2 pieces)green chilli(2)teaspoons ginger garlic paste(2)teaspoons black pepper powder(2)salt(3/4 teaspoon)coriander (dhania) leaves - chopped(1/2 cup) - 3
Transfer this to a bowl
- 4
and keep aside
- 5
Cut the tomatoes and deseed them
tomato(2) - 6
Grind the tomatoes also in the mixer to a fine paste
tomato(2)teaspoons ginger garlic paste(2) - 7
Heat little oil over a pressure cooker and once the oil is hot, add the ground onion paste to it
teaspoons ginger garlic paste(2) - 8
Stir well and cook for a few minutes till the raw smell goes
- 9
Once this is done, add tomato puree and cook till the mixture comes together and leaves the sides of the pan
tomato(2)coriander (dhania) leaves - chopped(1/2 cup) - 10
Finally, add the kaleji (mutton liver) and about a cup of water and mix well
mutton liver(300 grams) - 11
Close the lid and pressure cook for 5 whistles on high heat or till the mutton is tender
mutton liver(300 grams) - 12
Check for taste, add salt or pepper powder if necessary
teaspoons black pepper powder(2)salt(3/4 teaspoon) - 13
Garnish with coriander leaves and serve Kaleji Ka Faal Recipe-Mutton Liver Pepper Fry as a side dish along with Indian breads like Spicy Aloo Naan Recipe and Chicken Corn Fritters Recipe
mutton liver(300 grams)teaspoons black pepper powder(2)coriander (dhania) leaves - chopped(1/2 cup)
About this recipe
A non-veg Hyderabadi recipe with mutton liver, onions - cut into large, tomato. Ready in 20 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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