Kelji

Name: Kelji
Total time: 1200 s
Yield: 6 servings
Cuisine: Pakistani
Ingredients: 1.5 cup oil; 3 medium (125 gram) onion,, finely sliced; 6 tablespoon ginger garlic paste; 1.5 tablespoon green chilli paste; 1.5 tablespoon coriander powder; 3 teaspoon cumin seeds; 3 teaspoon red chilli powder; 1.5 teaspoon turmeric powder; 0.75 teaspoon black pepper; to taste salt,; 6 (200 gram) tomato, sliced; 1 cup yoghurt; 3 tablespoon dried fenugreek leaves; 3 fistful coriander leaves, chopped; 9 medium green chillies, sliced; 6 inch ginger sliced

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

#meatyeid
#iamambassador

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

#meatyeid
#iamambassador

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Ingredients

15-20 mins

6 servings

1.5 cupoil
3medium (125 gram) onion,, finely sliced
Spices
6 tablespoonginger garlic paste
1.5 tablespoongreen chilli paste
1.5 tablespooncoriander powder
3 teaspooncumin seeds
3 teaspoonred chilli powder
1.5 teaspoonturmeric powder
0.75 teaspoonblack pepper
to tastesalt,
Other
6 (200 gram)tomato, sliced
1 cupyoghurt
3 tablespoondried fenugreek leaves
3fistful coriander leaves, chopped
9medium green chillies, sliced
6 inchginger sliced

Cooking Instructions

15-20 mins

1

In a wok, fry onion on slow heat for 10 minutes. When onion slices are very soft increase heat to medium and stir constantly until light golden.
2

When oil separates on sides of wok pour in yoghurt and sear for another 2 minutes.
3

Now, mix in liver pieces and stir for a minute until color changes. Cover and cook for 2 minutes on medium flame. Remove lid, sprinkle salt and fenugreek leaves. Cook for another 2 minutes on high heat with constant stirring.
4

Finally, remove from heat and cover the pot and rest it for 10 minutes at least. The steam in the pot will cook the liver completely. Before serving reheat on high flame and burn any excess water.
5

Garnish with green chilies, green coriander and ginger. Serve with lemon wedges and hot naan.