Spicy Dil, Gurda, Kaleji, Maghaz Recipe

Try out this remarkable Spicy Dil, Gurda, Kaleji, Maghaz online posted for your assistance. This recipe is delicious to the core and can be an ultimate treat for the foodies and can make you earn maximum praises.

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Time

0:45 - 0:15

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11064

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Submited by

sabeen akhtar from Lahore

Ingredients

250 gm Bakray ka dil
250 gm Bakray ki kaleji
250 gm Bakray k gurday
1 Bakray ka maghaz
2 cup Yogurt
1/2 bunch Fresh coriander
5-6 Green chilies
1/2 cup Clarified butter
1 tsp Black pepper crushed
1 tsp Fenugreek seed crushed
1 tsp Fennel seeds crushed
1 tsp Turmeric powder
1 tsp Qusoori methi
1 tbsp Coriander crushed and roasted
1 tbsp Roasted and crushed cumin
1/3 tsp Onion seeds
2 tbsp Ginger garlic paste
2 tbsp Ginger water
2 tbsp Red chili flakes
to taste Salt

Method

Cut 250 grams bakray ka dil, 250 grams bakray ki kaleji and 250 grams bakray k gurday into small pieces. Soak in ginger water and put aside for 10 to 15 minutes then wash.
In a cooking pot, boil 250 grams bukray ka maghaz with some water and 1/2 tsp turmeric powder. Strain away excess water. On a tawa, add pieces of kaleji, gurday and dil with 2 tbsp ginger garlic paste and 2 cups yogurt and cover to allow cooking.
When dil, kaleji and gurday are tender, add 1 tsp crushed black pepper1 tsp crushed methi dana, 1 tsp crushed fennel seeds, 1 tbsp roasted and crushed coriander, 1 tbsp roasted and crushed cumin, 1/3 tsp onion seeds, 2 tbsp red chili flakes, salt to taste, 1/2 cup clarified butter and 5 to 6 green chilies and saute.
When gurday, kaleji and dil are ready, add small pieces of maghaz and cook for another 2 to 3 minutes. In the end, add 1 tsp qusori methi and 1/2 bunch fresh coriander and mix. Spicy dil, gurda, kaleji, maghaz is ready to serve.

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Reviews & Discussions

My dining table is always full of tempting food! I make healthy and tasty food for my family. This time I will make Spicy Dil, Gurda, Kaleji, Maghaz in the same way that you guys have listed. I truly trust your recipes.

Maheer, Karachi
Wed 31 Aug, 2016