vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Liver And Dill Leaves Curry

RAW PAPAYA TENDER TAMARIND SAMBAR

Raw Papaya Tender Tamarind Sambar

Tender tamarind leaves is known as Chinta kaya in Andhra Pradesh and the combination of s...

Badami Chicken

Badami Chicken

Murg Badami is chicken made from cream and almonds and garnished with chopped almonds....

Masoordal makhani

Masoordal Makhani

Masoor Dal Makhani is a dish from Punjab. Lentils are an essential food group rich in pro...

Thota Koora pulusu

Thota Koora Pulusu

Thotakura pulusu (stew) is a very simple and tasty dish spiced up with chillies and sweet...

Cucumber Shahi Korma

Cucumber Shahi Korma

Delicious Cucumber Shahi Korma is a rich and famous Indian recipe served often with rice ...

Nilgiri Korma

Nilgiri Korma

Nilgiri chicken or Mutton Korma in nicely cooked with succulent pieces of mutton cooked d...

Liver And Dill Leaves Curry Recipe, How To Make Liver And Dill Leaves Curry Recipe

Liver with dill leaf is a wonderful preparation with exotic and mouth-watering flavours from the fresh dill leaves added with liver pieces and cooked along with other spices.

About Recipe

How to make LIVER AND DILL LEAVES CURRY

(1 ratings)
32 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
LIVER AND DILL LEAVES CURRY
Author : Vahchef
Main Ingredient : Liver
Servings : 4 persons
Published date : December 20, 2018


Ingredients used in LIVER AND DILL LEAVES CURRY
• Liver pieces - 300 grams.
• Garam masala - 1/2 tea spoon.
• Oil - as required.
• Cumin seeds - 1 tea spoon.
• Onions(chopped) - 1 number.
• Butter - 2 pieces.
• Salt - to taste.
• Red chili powder - 1 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Poppy seeds - 1 tea spoon.
• Coconut - 1/4 cup.
• Pepper(crushed powder) - 1 tea spoon.
• Dill leaves(chopped) - 1-2 bunch.
• Turmeric powder - 1/4 tea spoon.
• Ginger garlic paste - 1 tablespoon.
Method:
  • Heat oil in a pan and add cumin seeds, onions, butter, little salt saute it.
  • Add ginger garlic paste, turmeric powder, dill leaves and saute it.
  • Add liver pieces, red chili powder, coriander powder, a paste of poppy seed and dry coconut and mix thoroughly and place the lid and cook it for 10 to 15 minutes.
  • At last add crushed pepper powder, garam masala and mix thoroughly and cook it for 2 minutes.

Now liver and dill leave curry is ready to serve with rice and chapati.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

baku121 Posted on Mon Jul 16 2012

Which animal organs did you cook with????

Reply 0 - Replies
profile image

UAEDisaster Posted on Mon Jul 16 2012

Wooooooooow

Reply 0 - Replies
profile image

LifeonSkin Posted on Mon Jul 16 2012

I'll deff have to try this! My friend loves liver and kidney. Your videos are great, but i do miss your funny jokes!!

Reply 0 - Replies
profile image

Ken Assemi Posted on Mon Jul 16 2012

Your veggie friends are chompin' at the bit.

Reply 0 - Replies
profile image

István Erdélyi Posted on Mon Jul 16 2012

loooooks so good

Reply 0 - Replies
profile image

Dibyajeeban Mishra Posted on Mon Jul 16 2012

I just had an orgasm watching the video !

Reply 0 - Replies
profile image

Sieberliebangbang Posted on Mon Jul 16 2012

No thanks, i will skip this one..

Reply 0 - Replies
profile image

demonjn1996 Posted on Mon Jul 16 2012

O MIA MA MA

Reply 0 - Replies
profile image

anwion Posted on Mon Jul 16 2012

this is a G! he wood kiLL the food channel and the cooking channel

Reply 0 - Replies
profile image

Rebecca Dawson Posted on Mon Jul 16 2012

Vegetarians should be considerate. Let us non-vegetarians learn from Sanjay as well. Keep up more non veg recipes pleaseee.

Reply 0 - Replies
profile image

SouthernSky Posted on Mon Jul 16 2012

o mia ma ma, damn this looks so gooood

Reply 0 - Replies
profile image

Nagarjuna P Posted on Mon Jul 16 2012

Good one thanks a lot

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter