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1. Wash liver pieces and mix turmeric powder and salt.
2. Heat oil. Add whole cardamom, cinnamon, cloves and Bay leaves. Add whole cumin seeds. Fry for a minute. This process is called pre-seasoning.
3. Add chopped onion and fry till light brown.
4. Add lever pieces. Add red chili powder mixed in little water. Add ginger paste. Fry till oil leaves the side of the pan.
Note: When frying the spices always have the heat set to medium or low.
5. Add beaten yogurt. Reduce fire and cook till done. If necessary add little water.
6. Add ghee and serve hot with paratha.
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