Liver Curry
Experience the bold and aromatic flavors of Liver Curry, a classic dish that transforms tender cuts of liver into a rich and satisfying meal. This recipe combines the earthy essence of cumin seeds, the warmth of turmeric and garam masala, and the vibrant heat of green chilies and red chili powder to create a flavorful curry base. Freshly sautéed onions and tomatoes meld beautifully with garlic and ginger paste, infusing the dish with layers of complexity. Simmered to tender perfection and garnished with fresh cilantro, this savory curry pairs effortlessly with steamed rice, roti, or naan bread. With just 40 minutes from prep to plate, this hearty liver curry recipe is a must-try for fans of traditional and wholesome Indian cuisine. Perfectly spiced, protein-packed, and easy to make, it's a comforting option for weekday dinners or special occasions.
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Recipe Information
Ingredients
- 500 grams Liver (beef, chicken, or lamb)
- 2 medium-sized Onions
- 2 medium-sized Tomatoes
- 4 pieces Garlic cloves
- 1 inch Ginger
- 2 pieces Green chilies
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (coriander leaves)
- 250 milliliters Water
Instructions
Clean the liver thoroughly and cut it into bite-sized pieces. Rinse under cold water and set aside.
Peel and finely chop the onions. Dice the tomatoes. Mince the garlic, ginger, and green chilies into a fine paste.
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the cumin seeds and sauté them until they start to sizzle and release their aroma.
Add the chopped onions and cook, stirring frequently, until they turn golden brown.
Stir in the garlic, ginger, and green chili paste. Sauté for a minute until fragrant.
Add the diced tomatoes to the pan and cook until they are soft and the oil begins to separate from the mixture.
Sprinkle in the turmeric, red chili powder, coriander powder, and salt. Mix well and cook for another minute.
Add the liver pieces to the pan and stir gently to coat them in the spice mixture.
Pour in the water, cover the pan, and let the curry simmer on low heat for 12-15 minutes, or until the liver is tender and cooked through. Stir occasionally to prevent sticking.
Remove the lid and stir in the garam masala. Cook for an additional 2 minutes to blend the flavors.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, roti, or naan bread for a delicious and hearty meal.
Nutrition Facts
Calories |
1417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 2820 mg | 940% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 21.3 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 223 mg | 17% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 2852 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
