Ingredients
Liver (kaleji), cut into cubes 250 g
National Ginger (adrak) paste 1 tbsp
National Garlic (tasari) paste 1 tsp
National Onion paste 1 tsp
Yoghurt (dahi) 2 tbsp
National Red chilli powder 1/2 tsp
National Garam masala 1/2 tsp
National Cumin (jeera) powder 1/2 tsp
Green coriander (chopped) 2 tsp
National Turmeric (haldi) powder 1/2 tsp
Carom (ajwain) seeds 1/2 tsp
Dry fenugreek (powder) 1 tsp
National Salt to taste
Vegetable oil 1 tbsp
Vegetable oil for basting
Cooking Directions
Rub ginger, garlic, and onion pastes on the liver cubes and set aside for an hour.
Mix the remaining ingredients (except oil / butter for basting) with the yoghurt and coat the liver cubes.
Leave to marinate for at least 2 hours.
Preheat oven to 150°C (300°F).
Thread the cubes gently onto the skewers.
Roast / grill / bake till half done (10 minutes).
Drain the excess marinade, baste once and roast again for 4 – 5 minutes till cooked through.
Serve at once, accompanied by salad.
