Kaleji and Gurday

This should have been the 1st recipe of all, but unfortunately, it’s the last one. In my family, it's cooked often in lunch or for dinner, not occasionally but quite often.

 

I have been posting meat recipes for a while because the BARA GOSHT and CHOTA GOSHT still exist in your deep freezers. You must have made karahis, pulao, etc., out of them, whereas I have posted some unique items for you people.

This should have been the 1st recipe of all, but unfortunately, it’s the last one. In my family, it’s cooked often in lunch or for dinner, not occasionally but quite often.

Here is a recipe for kaleji + gurday, one of my favourite meat items.

Ingredients:

  1. Kaleji + Gurday = 1 kg
  2. 1 big onion (diced)
  3. Ginger (half piece)
  4. Garlic (4 slices)
  5. salt (according to your taste)
  6. tomatoes = 12
  7. shan kaleji masala
  8. green chillies (4)
  9. yoghurt 1 bowl

Preparation method:

  1. Blend onion, ginger, garlic, and tomatoes in a blender to make a paste. Put the paste in a pan and let it simmer until the mixture dries up.
  2. Meanwhile, the mixture dries up, fry the kaleji and gurday in a bit of oil till it’s tender.
  3. Now add some oil to the dried up mixture and cook it for 10 minutes.
  4. Add salt and shan masala in it and cook for 2 minutes
  5. Add the cooked kaleji and gurday in it and cook for 5 to 6 minutes. Keep stirring it, so it doesn’t stick on the pan.
  6. You don’t need to add water as the tomatoes would be enough to make spicy gravy.
  7. Now blend the green chillies and add them to yoghurt in a bowl.
  8. Serve the delicious kaleji gurday with naan and drinks.

Bakhtawar S Usmani
I am an all-rounder in a world full of barbies! Keeper of multiple birds. I may make punctuation mistakes, but they come up for turning into a crore or two extra. Thus, a well-placed crore seems a better choice for me.
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