Fry Chicken Kaleji (liver) with Paneer

• Chicken liver. 1./2 Kg cut into small pieces
• Ginger I tablespoon crushed
• Ginger 1 tablespoon cut in small pieces
• Garlic I tablespoonful crushed
• Tomatoes 6
• Onion 1 small chopped in small pieces
• Green chillies. 8
• Coriander cut 1 teacup full
• Mint leaves 1/2 tcup cut
• Lemon 2
• Boiled eggs 2
• Garam masala mix 1 tablespoon
• Red chillie powder 1 teaspoon
• Salt. 1 teaspoon
• Methi kasuri. 1 tablespoon dried
• Jaifal and jalwatri ground. 1 teaspoon
• Zeera black. 1/2 teaspoonful
• Black pepper. 1/2 teaspoonful
• Tez patta. 2
• Awaitn 1/4 teaspoonful
• Oil. 1Teacup
• Butter. 2 tablespoons
• Cottage cheese. (paneer). One packet. Cut in cubes.

METHOD:

1. Take a wok or karahi.
2. Place it on medium flame.
3. Add 1/2 cup oil.
4. Fry the cottage cheese (paneer)cut inone inch cubes. Drain them on a kitchen paper when light golden brown.
5. Now add the rest of pilot’s cleaned woman's fry the liver pieces after washing thoroughly to a light brown color.
6. Add onions, crushed ginger and garlic and fry till medium brown.
7. Add six chopped tomatoes. Lower the flame and keep frying.
8. Add garam masala, salt, chillie powder, ajwain, tez pata, and keep frying on very low flame. Occasionally sprinkle water. Adding a lot will harden the Kaleji.
9. After about twenty minutes remove from flame.
10. Put a tawa on low flame and put butter on it. Add Jaifal, jalwatri,black pepper, zeera,and fry on medium heat.
11. Now add cottage cheese cubes and stir.
12. Add green chillies, coriander, mint, dry kasuri methinks and keep stirring.
13. Wait till the oil seperates. Take care that it does not stick to tawa.sprinkle a little water and stir fry.
14. Lastly add the two tomatoes cut in long pieces with green bell pepper pieces and serve withparathas or boiled rice.
15. Garnish with cut lemon and cut boiled eggs.
16. Delicious Kaleji paneer is ready to serve 4.