Kali mirch kaleji (liver black pepper gravy) Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken liver with turmeric powder, red chili powder, ginger-garlic paste, and salt. Let it sit for 15-20 minutes.
• STEP 2.Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add the marinated liver to the pan and cook on medium heat until it is cooked through and tender.
• STEP 4.In a separate pan, dry roast black peppercorns until fragrant. Grind them into a coarse powder.
• STEP 5.Add the freshly ground black pepper powder to the liver and mix well. Cook for another 2-3 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to clean the liver thoroughly before marinating.
• Adjust the amount of black pepper according to your spice preference.
• You can add a squeeze of lemon juice for a tangy twist.

Storage and Serving

• Leftover kali mirch kaleji can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the dish hot with rice or roti for a complete meal.