Masala Liver Recipe

Summary

Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings2
CuisineCourse
MethodMain Ingredient

Ingredients

 Veal liver1⁄2 Pound, membrane removed, thinly sliced
 Vegetable oil/Ghee2 Tablespoon
 Onions2 , 1 thinly sliced, 1 chopped
 Garlic4 Clove (20 gm)
 Fresh ginger piece1⁄2 Inch, peeled and chopped
 Cumin seeds1⁄2 Teaspoon
 Green chilies2 , stemmed, seeded and chopped
 Coarsely chopped fresh coriander3 Tablespoon
 Water1⁄3 Cup (5.33 tbs)
 Salt3⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 373 Calories from Fat 186

% Daily Value*

Total Fat 20 g30.2%

Saturated Fat 2 g10.2%

Trans Fat 0 g

Cholesterol 376 mg

Sodium 835.1 mg34.8%

Total Carbohydrates 23 g7.5%

Dietary Fiber 3.5 g13.9%

Sugars 6.7 g

Protein 27 g54.1%

Vitamin A 909.1% Vitamin C 72.9%

Calcium 7.9% Iron 50.1%

*Based on a 2000 Calorie diet

Directions

Heat the oil or ghee over low heat and in it fry the sliced onion until it is brown about 15 minutes.
In a large mortar, pound the garlic, ginger, cumin seeds, chopped onion, green chilies and coriander to make a masala paste.
Add the paste and 2 tablespoons [30 ml.] of the water to the fried onion and cook for five minutes.
Add the liver slices and cook, stirring frequently, for two minutes.
Add the remaining water and the salt and cook until the liver is firm about five minutes.
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