250 g (9 oz) Liver (kaleji), cut into cubes
1 tbsp (18 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (tasari) paste
1 tsp (6 g) Onion paste
1 tbsp (30 g) 1 oz Yoghurt (dahi)
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Garam masala
1/2 tsp (1 g) Cumin (jeera) powder
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Carom (ajwain) seeds
1 tsp (1/2 g) Dry fenugreek (kasoori methi) powder
Salt to taste
1 tbsp (15 ml) Vegetable oil
Vegetable oil / Butter for basting
1 tbsp (18 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (tasari) paste
1 tsp (6 g) Onion paste
1 tbsp (30 g) 1 oz Yoghurt (dahi)
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Garam masala
1/2 tsp (1 g) Cumin (jeera) powder
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Carom (ajwain) seeds
1 tsp (1/2 g) Dry fenugreek (kasoori methi) powder
Salt to taste
1 tbsp (15 ml) Vegetable oil
Vegetable oil / Butter for basting
method
1. Rub ginger, garlic, and onion pastes on the liver cubes and set aside for an hour.
2. Mix the remaining ingredients (except oil / butter for basting) with the yoghurt and evenly coat the liver cubes. Leave to marinate for at least 2 hours.
3. Preheat oven to 150°C (300°F). Thread the cubes gently onto the skewers. Roast / grill / bake till half done (10 minutes).
4. Drain the excess marinade, baste once and roast again for 4 - 5 minutes till cooked through.
5. Serve at once, accompanied by salad.
2. Mix the remaining ingredients (except oil / butter for basting) with the yoghurt and evenly coat the liver cubes. Leave to marinate for at least 2 hours.
3. Preheat oven to 150°C (300°F). Thread the cubes gently onto the skewers. Roast / grill / bake till half done (10 minutes).
4. Drain the excess marinade, baste once and roast again for 4 - 5 minutes till cooked through.
5. Serve at once, accompanied by salad.
serving amount
serves: 4 - 6
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