Bhuna Maete
Chicken liver sautéed with capsicum and green chilies - a flavorful dry preparation for liver lovers.
Preparation
Beat the curd with jeera powder and keep
Cooking
Heat oil and ghee in a kadhai. Add cinnamon, cardamom, and cloves and fry for 30 seconds.
Add the grated onion. ginger, and garlic. Fry on low-medium heat for 2-3 minutes.
Add the liver pieces, mix well, and fry on high heat for 2-3 minutes.
Add potatoes, quartered onions and green chillies. Then add chilly powder, deghi mirch, dhaniya powder, and fry for 6 minutes on medium-low heat with constant stirring.
Add the beaten doi (curd), mix, and turn heat to low. Cover on cook on low heat until potatoes are cooked through
(about 20 minutes). Check to make sure the masala is not charred.
Uncover and cook to dryness. Gravy is dry for this preparation.
Garnish with few long slices of ginger, 3 slit green chillies, and 2 tbsp coriander leaves.
Serving Suggestions
Serve with rice, pulao, or roti.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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