1 onion diced

2 cinnamon sticks

2 cloves

3 black pepper

4 elachi

1½ Tbsp ginger garlic

½ tsp turmeric

1 Tbsp chilli powder

1 tsp crushed green chilli

1 Tbsp dhana jeeroo

1 tsp salt

1 can of crushed tomatoes

3 Tbsp double thick yoghurt or fresh cream

Fried onions

Chopped dhania


Rinse and soak liver in brown vinegar for around 20 minutes.

Cut liver into small pieces and wash well.

Braise onions in ghee. Add the cinnamon, cloves, pepper and elachi.

Add the ginger garlic and braise.

Add the kaleji to the pot with the turmeric, chillies, dhana jeero and salt. Braise.

Add in the tomatoes and yoghurt.

Cook on low till done.

Garnish with fried onions and dhania.