Spicy Liver Curry - Kaleji Bhuna
 
Prep time
Cook time
Total time
 
Bhuna liver a.k.a liver curry is a popular dish in the indo-pak region. Thick gravy or slightly dry liver curry is often the choice of food day after Eid ul Adha.
Author:
Recipe type: Curry
Cuisine: Bengali Bangladeshi
Serves: 6
Ingredients
  • 1 lb beef or mutton liver
  • ½ cup oil
  • 3-4 green cardamoms
  • 3-4 stick of cinnamon (1″ stick )
  • 2 bay leaves
  • 1 cup onion, thinly sliced
  • 1 tablespoon ginger paste
  • 2 tea spoon garlic paste
  • ½ teaspoon dry roasted cumin powder
  • ½ teaspoon dry roasted coriander powder
  • ½ teaspoon turmeric
  • 1 teaspoon red chili powder
  • Salt to taste
  • Whole green chilies for garnish
Instructions
  1. Cut liver into small cubes.
  2. Heat oil and add the whole cardamoms, cinnamon sticks and bay leaves. Add the sliced onion and fry until golden brown.
  3. Now put all the spices from ginger paste to chili powder in the pan. Cook the spices/masalas until fragrant.
  4. Add liver in the spices and cook on medium high flame for 20-25 minutes. Add a little water if needed.
  5. Add salt and green chillies, mix and cook for another 3-4 minutes.
  6. Turn off stove and keep the pan on the warm stove with lid on until the oil separates.
Notes
Do not wash liver with hot water.
Overcooking liver would make it hard and rubbery.
Add salt at the end of the cooking. Let spices get in the liver pieces as salt tends to lock the flavor.
Recipe by WithASpin at https://withaspin.com/2017/08/24/spicy-liver-curry/