Soft & Juicy Sanwari Kaleji | Secret to Melt-in-Your-Mouth ! 🥘✨ | Recipe flavorful cooking journey

Описание: 🥘 Sanwari Kaleji (Spicy Liver Fry)
This recipe delivers succulent, melt-in-your-mouth liver with a rich, aromatic masala. The secret is all in the timing—follow these steps for the perfect texture!
🛒 Ingredients
Main:
Mutton/Beef Liver: 500g (cut into small cubes)
Oil/Ghee: ½ cup
Ginger-Garlic Paste: 1 tbsp
The Spices:
Red Chili Powder: 1 tsp
Turmeric Powder: ½ tsp
Coriander Powder: 1 tsp
Roasted Cumin Powder: 1 tsp
Garam Masala: ½ tsp
Salt: To taste (Add at the very end!)
Aromatics & Garnish:
Yogurt: ½ cup (whisked)
Green Chilies: 3-4 (slit)
Fresh Coriander: A handful, chopped
Ginger: Julienne cut for garnish
Lemon Juice: 1 tbsp
👩‍🍳 Cooking Instructions
Preparation: Wash the liver thoroughly. To remove any smell, soak it in water with 2 tbsp of vinegar for 10 minutes, then rinse and pat dry.
Sauté: Heat oil in a pan. Add the ginger-garlic paste and sauté for a minute until fragrant.
Sear the Liver: Add the liver cubes to the pan. Fry on high heat until the color changes from red to brown.
Spice it Up: Lower the heat and add red chili powder, turmeric, coriander powder, and cumin. Mix well for 2 minutes.
The Yogurt Base: Pour in the whisked yogurt. Cover and cook on low-medium heat for 8-10 minutes until the oil separates and the liver is tender.
The Final Touch: Add the green chilies and garam masala. Now, add the salt. (Adding salt earlier can make the liver tough).
Garnish: Finish with fresh coriander, ginger juliennes, and a squeeze of lemon juice. Serve hot with Naan or Paratha!
💡 Pro Tips for the Perfect Kaleji
Don't Overcook: Overcooking liver makes it rubbery. 10-12 minutes is usually the "sweet spot."
Salt Secret: Always salt at the end to keep the texture buttery soft.
Cleaning: Using a little lemon juice or vinegar during the wash helps achieve a cleaner taste.
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