Phiphra Kaleji Recipe
Ingredients
- 1 cup clarified butter (or oil)
- 1 tbsp cumin seeds
- 8 cloves
- 15 black peppercorns
- 2 pieces cinnamon sticks
- 2 black cardamoms
- 2 large onions (finely sliced)
- 2 tbsp ginger & garlic paste
- 1 kg liver (cut into small pieces)
- 500 g lungs (cut into small pieces)
- 4 large tomatoes (sliced)
- 1 tbsp heaped coriander powder
- 1 tbsp heaped cumin powder
- 1 tsp leveled turmeric
- 1 & 1/2 tsp salt
- 1 & 1/2 tsp red chilli powder
- 2 & 1/2 inch ginger (julienned)
- 4 bullet green chillies (sliced)
- 1 cup yogurt
- 4 tbsp dry fenugreek leaves
- 1 bunch fresh coriander
- 1 tsp garam masala powder
Instructions
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1. Soak the Liver: Begin by soaking the liver in water mixed with 2 tbsp vinegar for a few hours. This helps in reducing any strong odors and tenderizing the meat.
2. Heat Clarified Butter: In a large pan, heat the clarified butter or oil over medium heat. Add cumin seeds, cloves, black peppercorns, cinnamon sticks, and black cardamoms. Sauté for a few minutes until aromatic.
3. Fry Onions: Add the finely sliced onions and fry until they turn light golden brown.
4. Add Ginger & Garlic: Stir in the ginger and garlic paste, frying for an additional 4-5 minutes until the raw smell disappears.
5. Cook Liver and Lungs: Add the liver and lungs to the pan. Fry on low to medium heat until the water released by the organs evaporates and the oil separates.
6. Incorporate Spices and Tomatoes: Mix in the sliced tomatoes, coriander powder, cumin powder, turmeric, salt, red chili powder, julienned ginger, and sliced green chilies. Cook on medium flame until the tomatoes break down and the oil separates.
7. Add Yogurt and Fenugreek: Pour in the yogurt and sprinkle the dry fenugreek leaves. Continue cooking until the oil separates again, indicating that the mixture is well-cooked.
8. Finish with Fresh Herbs and Spices: Finally, add the fresh coriander leaves, garam masala powder, extra sliced bullet green chilies, and julienned ginger. Simmer on low flame for about 5 minutes.
Serving Suggestion:
Serve this aromatic and spicy Phiphra Kaleji hot with fresh roti, naan, and a side of raita. Perfect for Eid celebrations, this dish is sure to impress your guests and family.
Tips for Perfect Phiphra Kaleji:
- Tenderize Meat: Soaking the liver in vinegar water is crucial for tenderizing and removing any strong flavors.
- Balance Spices: Adjust the amount of red chili powder and garam masala according to your spice preference.
- Cook Slowly: Ensure you cook the liver and lungs on low to medium heat to retain their softness and enhance the flavors.
Enjoy your festive cooking with Cook With Faiza, and have a delightful Eid Al Adha.
