Take the ingredients meant for paste and grind all into fine paste. Heat ghee, fry fenugreek seeds,add onions and simmer for three minutes. Add kaleji (liver) and continue to fry at a low temperature, add the masala paste and simmer for 2 to 3 minutes. Add beaten curd and cook for 3 minutes. Add 2 cups of water. Cover and cook till kaleji is done and gravy is thick. Garnish with coriander leaves, and serve hot with nan, parathas or chapatis.
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|Serving Size: 1 Serving (873g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 499 (75%)|
|Amt Per Serving||% DV|
|Total Fat 55.4g||74 %|
|Saturated Fat 31.3g||157 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 122.1mg||38 %|
|Sodium 122mg||4 %|
|Potassium 1379.9mg||36 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 19.4g||78 %|
|Sugars, other 32.4g|
|Protein 9.8g||14 %|
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Calories per serving: 664
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