Pota Kaleji Masala - 2 Kg Perfect Pota Kaleji Recipe - Chicken Gizzard Liver - BaBa Food RRC
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- Опубліковано 17 жов 2024
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Chicken Gizzard Liver Gravy Written Recipe With Directions:
Ingredients:
-Chicken Gizzard (pota) 1.5 Kg Liver (kaleji) 0.5 Kg
-Garlic (lehsan) cloves with skin 12
-Coriander seeds ( sabut khushk dhania) 2 tbs
-Turmeric (Haldi) Powder 1/2 tsp
-Onion (piyaz) 1 medium size (cut it into 4 pieces)
-Green chillies ( sabaz mirch) 7
-Garlic (lehsan) cloves 10
-Ginger (adrak) 1 inch
-Tomato (TamAtar) (4 cut it into 4 pieces)
-Water (pani) 1 cup
-Red chili ( lal mirch) powder 1/2 tbs or to taste
-Dried coriander (khushk dhania) powder 1 1/2 tbs
-Cumin seeds ( zeera) crushed and roasted 1 tbs
-Salt (namak) 1/2 tbs
-Turmeric ( Haldi) powder 1/2 tsp
-Water ( pani) 1 glass
-Cooking oil 1 cup
-Ground mixed species (garam masla) 1 tbs
-Black pepper (Kali mirch) powder 1/2 tbs
-Dried Fenugreek leaves (Khushi methi) 1 pinch or to taste
-Ginger ( adrak) julienne
Green chillies (hari mirch) julienne
-Fresh coriander (dhania) for garnishing
Directions:
-Wash the gizzard and liver.
-In a chopper, add garlic clovers and coriander seeds. Slightly chopped it ( you can also use pestle and mortar).
-Add gizzard, liver, chopped garlic, coriander seeds, and turmeric powder in a pan. Mix well, cover, and cook it on a medium flame for 5-6 mins.
-Now, strain all the extra water and wash it properly.
-Now, separate the gizzard and liver. Cut the gizzard into slices.
-Add onion, green chilies, garlic, ginger, tomato, and water in another wok. Cover and cook it for 5 minutes.
-Add the boiled vegetables and blend them well to make a gravy in a juicer.
-Add gizzard, prepared gravy, red chili powder, dried coriander powder, cumin seeds, salt, turmeric powder, and water in a wok. Mix well, cover, and cook it for 8-10 minutes on high flame ( if you are using a pressure cooker, then cooking time is 5-6 mins).
-On high flame, dry the water.
-Add liver ( don't cover it and stir the spoon).
-Add cooking oil and cook it for 3-4 mins on high flame. Stir the spoon slowly and smoothly.
-Add ground mixed spices, black pepper powder, dried fenugreek leaves, ginger, and green chilies. Cover and cook it on low flame for 5 minutes.
-Dish out and garnish with ginger, fresh coriander, and green chilies.
-Serve and enjoy with roti or Nan.
Tips and Tricks:
-If you are making karahi, then add yogurt.
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Barak Allah
well prepared, well cooked .
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