Peshawari Tawa Fry Kaleji Recipe - The Best Giant Size Mutton Liver Fried - Tawa Liver Fried Recipe

Here’s a **Peshawari Tawa Fry Kaleji** recipe — bold, spicy, and packed with that signature street-style flavor! Let’s dive into it!

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🌟 **Peshawari Tawa Fry Kaleji (Mutton Liver Fry)** 🌟

🥩 **Ingredients:**
- 500g mutton liver (kaleji), cleaned and cut into large pieces
- 3 tbsp oil or ghee (for authentic tawa flavor)
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds (zeera)
- 1 tsp coriander powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp turmeric powder (haldi)
- 1 tsp black pepper (freshly crushed)
- 1 tsp garam masala
- 1 tsp salt (or to taste)
- 2-3 green chilies (slit)
- 1 medium onion (finely sliced)
- 1 medium tomato (chopped)
- Fresh coriander and ginger julienne for garnish
- Lemon wedges for serving

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🔥 **Preparation:**
1. **Cleaning the Kaleji:**
- Wash the liver well, but avoid soaking it in water for too long.
- Pat dry with a paper towel.
- Optional: Soak in milk for 15–20 minutes to remove any bitterness, then rinse and drain.

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🍳 **Cooking on Tawa:**
1. **Heat the Tawa:**
- Heat oil or ghee on a large, heavy tawa (or a wide pan).
- Add cumin seeds and let them sizzle.
- Add sliced onions and sauté until golden.
- Stir in the ginger-garlic paste and cook until fragrant.

2. **Spice Mix:**
- Add coriander powder, turmeric, red chili powder, and salt.
- Stir for 1-2 minutes on medium heat to release the aromas.

3. **Frying the Liver:**
- Add the mutton liver pieces in a single layer.
- Fry on high heat for 5–7 minutes, stirring occasionally (don’t overcook — liver can become tough).
- Add chopped tomatoes and slit green chilies.
- Lower the heat, cover, and cook for another 5 minutes until the tomatoes soften and the liver is tender.

4. **Final Touch:**
- Sprinkle black pepper and garam masala.
- Cook uncovered on high heat for 2 minutes to get that signature tawa-fried crust.

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✨ **Garnishing:**
- Top with fresh coriander leaves and ginger julienne.
- Squeeze fresh lemon juice before serving.

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🍽️ **Serve with:**
- Hot naan or paratha
- Green chutney and onion rings
- A cup of strong chai for that authentic Peshawari vibe

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🔥 **Pro Tip:** Avoid overcooking — mutton liver cooks quickly and tastes best when soft and juicy! Would you like a quick chutney or side dish to complement the flavors? Let me know! 🌿🥘✨