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cookingwithhubby
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Achari Kaleji Masala
Achari Kaleji Masala is a flavorful and aromatic Pakistani/Indian curry featuring tender liver (kaleji) cooked in a rich, tangy gravy with a distinct pickle spice (achar) blend. This recipe guides you through creating a delicious and spicy dish, perfect for serving with naan, roti, or rice.
#Kaleji
#Liver Curry
#Achari
#Spicy
#Pakistani Cuisine
#Main Course
#Meat Curry
#Desi Food
Sautรฉing Onions for the Base
Recipe Information
20m
Prep Time
53m
Cook Time
1h 13m
Total Time
4
Servings
Medium
Pakistani
English
Nutrition (per serving)
230
Calories
18g
Protein
8g
Carbs
14g
Fat
Liver Browning with Spices
Ingredients
Servings: 4
๐ก Tip: Check off ingredients as you add them to keep track of your progress!
Simmering to Perfection
Instructions
0/8 completed
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- Heat oil in a pan over medium heat. Add the sliced onions and sautรฉ until they turn golden brown, about 5-7 minutes.7m
Preview7mPreviewHeat oil in a pan over medium heat. Add the sliced onions and sautรฉ until they turn golden brown, about 5-7 minutes. - Add the ginger-garlic paste to the browned onions and sautรฉ for another minute until fragrant.1m
Preview1mPreviewAdd the ginger-garlic paste to the browned onions and sautรฉ for another minute until fragrant. - Add the cleaned and cut liver (kaleji) pieces to the pan. Cook for 5-7 minutes, stirring occasionally, until the liver changes color and starts to brown.7m
Preview7mPreviewAdd the cleaned and cut liver (kaleji) pieces to the pan. Cook for 5-7 minutes, stirring occasionally, until the liver changes color and starts to brown. - Stir in the chopped tomatoes, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for 8-10 minutes, mashing the tomatoes as they soften, until the oil separates from the masala.10m
Preview10mPreviewStir in the chopped tomatoes, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for 8-10 minutes, mashing the tomatoes as they soften, until the oil separates from the masala. - Reduce the heat to low. Add the whisked yogurt and mix continuously to prevent it from curdling. Cook for 5 minutes until it is fully incorporated into the gravy.5m
Preview5mPreviewReduce the heat to low. Add the whisked yogurt and mix continuously to prevent it from curdling. Cook for 5 minutes until it is fully incorporated into the gravy. - Add the slit green chilies and achari masala. Stir well to combine all the flavors.2m
Preview2mPreviewAdd the slit green chilies and achari masala. Stir well to combine all the flavors. - Cover the pan and let the curry simmer on low heat for 15-20 minutes, or until the liver is tender and the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.20m
Preview20mPreviewCover the pan and let the curry simmer on low heat for 15-20 minutes, or until the liver is tender and the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking. - Remove from heat, garnish generously with fresh chopped cilantro, and serve hot.1m
Preview1mPreviewRemove from heat, garnish generously with fresh chopped cilantro, and serve hot.
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