Mughlai Kaleji Do Pyaza Recipe: The Healthy Dinner You Need
Image Credit: Liver Do Pyaza id a Mughlai-origin dish. Image courtesy: Facebook/Tapasi Sarkar

You might be familiar with the brilliant taste of a Do Pyaza curry, and you might know all about the benefits of eating chicken or mutton liver. But have you ever wondered how the combination of the two can make for a delicious dinner, not just tonight but every week? In case you didn’t already know, Kaleji Do Pyaza is a bonafide Mughlai-origin dish and you need to add it to your culinary repertoire. Here’s everything you need to know. 

Do Pyaza, also spelled as Dopiaza, simply means ‘two onions’, indicating that onions and not the meat are the main ingredient of the dish. Legend says that the dish was created by a courtier of the Mughal Emperor, Akbar, when he accidentally added onions twice to the dish. The courtier was reportedly named Mullah Do-Piyaza, and the dish gained its name from him. Other suggest that the dish originated in the same land of Khorasan, where the Mughals came from, and travelled to India with them. The fact that people from Khorasan also travelled to large parts of South Asia proves why there are so many variations of Do Pyaza available all across the subcontinent. 

While Do Pyaza is usually made with mutton, chicken or other meats, our recipe calls for chicken or mutton liver, preferably the latter. This is to ensure that while you do get the incredible taste of Do Pyaza, you also get a nutrient-dense meat. Unlike mutton, which is basically red meat, mutton liver is definitely considered to be healthier. Packed with vitamin A, B2, B12, folate, iron, copper, choline and protein, liver not only has lower calories than meat, but can also keep you fighting fit and healthy. 

So, what are you waiting for? Try this delicious Mughlai Kaleji Do Pyaza recipe for dinner tonight. 

Ingredients: 

500 g mutton liver 

1 cup onions, grated 

1 cup onions, sliced 

¼ cup ghee 

½ tsp cumin seeds 

1 bay leaf 

4 pepper corns 

4 cloves 

½ tsp fenugreek powder 

½ tsp fennel seeds powder 

1 tsp ginger garlic paste 

½ cup yoghurt 

½ tsp turmeric powder 

½ tsp red chilli powder 

2 green chillies, slit 

Salt, to taste 

Coriander leaves, to garnish 

Method:

1. Heat the ghee in a heavy-bottomed wok. Add cumin seeds, bay leaf, pepper corns, cloves, fenugreek powder and fennel seed powder. 

2. Once the tempering stops spluttering, add the grated onions and ginger-garlic paste. 

3. Saute the onions until they turn soft, then add the liver pieces. 

4. Mix well, then add the turmeric powder, red chilli powder, salt and mix again. 

5. Lower the heat, then cover and cook until the liver 80 per cent cooked. 

6. Now add the yoghurt and stir fry the mix to ensure everything blends well. Keep stirring and ensure that the curd doesn’t curdle. 

7. Continue cooking until the fat separates, then add the green chillies and sliced onions.  

8. Once the curry is done, garnish with coriander leaves and serve hot.