Mutton Liver Curry Maeter Jhol
The use of mustard oil is optional and may be substituted with desired oil.
Preparation
Make a masala paste in 2 tbsp water with turmeric, chilli powder, cumin powder, and coriander powder.
Cooking
Heat 4 tbsp oil in a kadhai.
Fry potatoes for 5 min and keep aside.
To the remaining oil add 2 tbsp mustard oil
Add bay leaf, cinnamon, cardamom, and cloves. Fry for 30 sec.
Set heat to medium high and add onions. Fry
Add ginger and garlic and fry for 4 min.
Add liver and mix. Fry for 3 min.
Add masala paste and fry for 3 min.
Add tomato, salt and fry for 3 min.
Add fried potatoes and mix well. Fry for 4
Add 1/4 cup water. Cover and cook for 8 min or till potatoes are done.
Remove cover, add ghee and remove from heat.
Sprinkle garam masala powder and cilantro/coriander leaves.
Serving Suggestions
Serve with white rice.
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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