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

Here’s an authentic and flavorful **Peshawari Tawa Fry Kaleji (Mutton Liver Fry)** recipe, inspired by the famous giant-sized liver fry served in Peshawar's street food style.

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### **Ingredients**
- **Mutton liver (kaleji)** - 1 kg (cleaned and cut into large pieces)
- **Oil or ghee** - ½ cup
- **Ginger-garlic paste** - 2 tablespoons
- **Green chilies** - 5-6 (slit lengthwise)
- **Onions** - 2 large (finely sliced)
- **Tomatoes** - 3 medium (finely chopped)
- **Cumin powder** - 1 teaspoon
- **Coriander powder** - 1 teaspoon
- **Red chili powder** - 1½ teaspoons
- **Turmeric powder** - ½ teaspoon
- **Salt** - To taste
- **Black pepper powder** - 1 teaspoon
- **Garam masala powder** - 1 teaspoon
- **Fresh coriander leaves** - For garnish
- **Lemon wedges** - For serving

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### **Instructions**

#### 1. **Clean the Liver Properly**
- Wash the liver thoroughly with cold water.
- Soak in water mixed with a little turmeric and salt for 10-15 minutes to remove any smell. Rinse again and set aside.

#### 2. **Prepare Tawa Masala**
- Heat oil or ghee on a large tawa (flat griddle).
- Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute until fragrant.
- Toss in chopped tomatoes and cook until they become soft and oil separates.

#### 3. **Cook the Kaleji (Liver)**
- Add the cleaned liver pieces to the tawa. Stir well to coat with the masala.
- Add cumin powder, coriander powder, red chili powder, turmeric powder, black pepper, and salt.
- Cook on medium-high heat, stirring occasionally, for 10-12 minutes.

#### 4. **Final Touch**
- Add garam masala and slit green chilies. Stir and cook for another 3-5 minutes on low heat. Ensure the liver is cooked through but not overcooked (it becomes rubbery if overdone).
- Sprinkle fresh coriander leaves for garnish.

#### 5. **Serve Hot**
- Serve your Peshawari Tawa Fry Kaleji with naan, paratha, or steamed rice.
- Squeeze fresh lemon juice on top for extra zest.

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### **Pro Tips**
- Always cook liver on medium to high heat to retain its juiciness.
- Avoid overcooking to maintain its soft texture.
- Adding a touch of garam masala towards the end enhances the flavor dramatically.

Enjoy this giant-sized, flavorful Peshawari-style tawa fry kaleji at your next feast!