OrganoNutri Bhuni Kaleji Masala | 100g | Reclosable Eco-Zipper Pouch-OSCIS174
OrganoNutri Bhuni Kaleji Masala | 100g | Reclosable Eco-Zipper Pouch-1

Masterchef Recipe

OrganoNutri Bhuni Kaleji Masala | 100g | Reclosable Eco-Zipper Pouch

2.11

1.97

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In Stock
0910
Organo Nutri

2

No

50000

Country Of Origin : India

Packed in Reclosable Eco Zipper Pouch for more freshness untill you use it completely

Here is a recipe for Bhuni Kaleji using OrganoNutri Bhuni Kaleji Masala Mix:


Ingredients:



  • 1 pound lamb or goat liver, cut into 1-inch pieces

  • 1 tablespoon OrganoNutri Bhuni Kaleji Masala Mix

  • 1/2 cup vegetable oil

  • 1 onion, chopped

  • 2 tomatoes, chopped

  • 1 teaspoon ginger-garlic paste

  • 1/4 teaspoon salt

  • 1/2 cup water

  • 1/4 cup chopped cilantro leaves, for garnish


Instructions:



  1. Rinse the liver pieces under cold water and drain.

  2. In a medium bowl, combine the liver pieces with the OrganoNutri Bhuni Kaleji Masala Mix and mix well to coat.

  3. Heat the oil in a large pot over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the tomatoes and cook until softened, about 3 minutes.

  4. Add the ginger-garlic paste, turmeric powder, coriander powder, chili powder, and salt to the pot and cook for 1 minute, stirring constantly.

  5. Add the liver pieces to the pot and cook for 2-3 minutes per side, or until cooked through.

  6. Add the water to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes, or until the sauce has thickened.

  7. Stir in the cilantro leaves and serve hot with rice or naan. Packed in Reclosable Eco Zipper Pouch for more freshness untill you use it completely.

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Tips:

  • For a more flavorful dish, you can marinate the liver in the spice mixture for 30 minutes before cooking.
  • If you don't have a pressure cooker, you can cook the dish in a regular pot. However, it will take longer, about 30-40 minutes.
  • You can also add other vegetables to the dish, such as potatoes, carrots, or peas.
  • Bhuni Kaleji can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently over low heat before serving.

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