Step-by-Step Instructions

1. 1.Prepare the Liver

   Take 1 kg of beef liver and cut it into small, bite-sized cubes. Ensure it is thoroughly washed.

2. 2.Heat Oil and Sauté Aromatics

   Place a cast iron wok on the stove and light the flame. Add 1/4 cup of cooking oil. Once the oil is hot, add 2 tablespoons of ginger-garlic paste and sauté lightly for approximately 1 minute until its strong smell dissipates.

3. 3.Add Tomato Paste and Spices

   Pour 1/2 kg of blended tomato paste into the wok. Reduce the flame to low. Add 1 tablespoon of crushed coriander, 1 tablespoon of crushed cumin, 3/4 tablespoon of crushed red chili flakes, and 1/4 teaspoon of carom seeds (ajwain).

4. 4.Bhun the Masala

   Increase the flame to medium-high and bhun (fry/sauté) the masala. Continue cooking until the oil separates from the masala and the mixture is well-cooked, which should take about 2-3 minutes.

5. 5.Add Liver and Cook

   Add the cubed beef liver to the cooked masala and mix thoroughly to coat all the liver pieces. Cook on medium-high flame for approximately 2 to 2.5 minutes. Be careful not to overcook the liver to ensure it remains tender and juicy.

6. 6.Season with Salt

   Once the liver is almost bhun (fried) and the gravy has thickened, reduce the flame to low. Add 1 teaspoon of salt (or to taste) to the liver and mix it in well. Remember, adding salt at this stage helps keep the liver soft.

7. 7.Add Fresh Herbs and Chilies

   Add chopped green chilies and chopped fresh coriander to the liver. Give the mixture a final good mix to combine all the flavors.

8. 8.Serve

   Turn off the flame. The delicious kaleji fry is ready. Serve hot, garnished with lemon wedges and whole green chilies if desired. Enjoy with roti or naan.