Liver Curry

Eating healthy and tasty at the same time is not always difficult. We just need to know the right ingredients and the proper way to use them in order to prepare a healthy dish. So here comes a smart, quick tasty yet very healthy recipe known as Liver Curry.

Liver??contains an abundance of iron. And we all know that this iron is needed in red blood cells in our body where it binds with oxygen. Liver??is a fantastic source of Vitamin A.??It contains copper, folic acid, purines and cholesterol. Iron function as antioxidants and they???re necessary for biochemical processes that produce connective tissue, enable cell growth and function as antioxidants. Kidney and liver meat provide at least 5 grams of iron, which is 62 percent of the recommended daily intake for men and 28 percent for women. Lets now learn the recipe of Liver curry.

INGREDIENTS: (Servings 4 Persons)

  • Mutton Liver-300 grams
  • Onions-2 large (Finely chopped)
  • Garlic-2 cloves (Finely chopped)
  • Tomato- 1 large (Cut to small dices)
  • Green Chilli- 4 (Chopped)
  • Ginger
  • Bay leaves- 2
  • Cumin seeds
  • Salt
  • Turmeric Powder
  • Red Chilli Powder
  • Oil
  • Water
  • Coriander leaves (Chopped)

METHOD: (Preparation Time: 20 minutes)

Wash the mutton liver properly and keep aside. Grind the ginger, bay leaves and cumin seeds into a fine thick paste. Now heat oil in a pressure cooker. Add chopped garlic and chopped onions to it. Fry till brown. Now add the washed mutton liver into it. Saut?? on medium flame till the colour of liver changes. Add salt to taste, red chilli powder and little bit of turmeric powder. Add tomato and green chilli into it. Now add the ginger, bay leaves and cumin seeds paste into it. Mix well and fry on low flame so that the spices do not burn. Add sufficient amount of water. Seal the cover of the cooker properly. Cook for about 5-6 whistles. Reduce the flame and cook for more 2-3 minutes. If there is water remaining then cook till the water is absorbed.

Your liver curry is ready. Garnish with chopped coriander leaves from the top. Serve hot along with rice.

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