Keema Kaleji
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Keywords
- Indian
- Non-Vegetarian
- Mutton
- Curries & Gravies
- North Indian
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Cooking tools:
- Kadai
- Stove
- Skillet
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Mixing bowl
- Wooden spoon
- Spatula
- Kitchen scale
- Serving platter
Ingredients
- • Keema - 500 grams
- • Kaleji/Liver (cut into 2 inch pieces) - 250 grams
- • Onions (chopped finely) - 2
- • Ginger paste - 1 teaspoon
- • Garlic paste - 1 teaspoon
- • Tomato puree - 3 tablespoons
- • Oil - 3 tablespoons
- • Green chillies (finely chopped) - 2
- • Jeera powder/Cumin - 1 teaspoon
- • Dhania powder/Coriander powder - 1 teaspoon
- • Chilly powder - 1 teaspoon
- • Cinnamon stick/Dalchini - 1
- • Moti elaichis/Black cardamoms - 4
- • Bay leaves/Tej pattas - 3
- • Salt - as required
- • Garam masala (for garnishing) - a little
- • Coriander leaves (for garnishing) - a few
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