Mete chorchori recipe – Mete chorchori is a recipe of soft & juicy superb delicious spicy and dry Bengali mutton liver curry. Mete chorchori is one of the best Indian-style liver curry recipes. This liver curry cooked with very Indian simple kitchen spices perfectly goes with roti or rice. Though this liver curry is known as liver masala or kaleji masala in different Indian states. Easy to make at home just in 30 mins.
Mete chorchori is also known as mete kosha(even mete’r torkari) in bengali. Just because Chorchori & kosha both depict a dry gravy and torkari represents just a curry. Although aloo/potato is not used to make mete chorchori. Whereas mete kosha or torkari is generally prepared with aloo.
Let’s see how to make this mete chorchori recipe aka bengali mutton liver curry recipe. Hope my step-by-step recipe detail will help you to make it perfectly at home.
Please share your valuable feedback about this liver curry recipe in the comment section below.
Recipe card of mete chorchori recipe(mutton Liver curry in Bengali)
Mete chorchori recipe – a bengali mutton liver curry recipe
Course: Lunch/DinnerCuisine: BengaliDifficulty: Easy5
servings10
minutes20
minutes300
kcal30
minutesMete chorchori is a recipe of soft & juicy superb delicious spicy and dry Bengali mutton liver curry, easy to make at home just in 30 mins.
Ingredients
○ 469 g Mutton liver/Mete/Kaleji
○ 1/2 Lemon juice
○ 2 medium to large Onion
○ 1 medium Tomato
○ 10-12 tbsp Mustard oil
○ 1 tsp Ginger paste
○ 2 tsp Garlic paste
○ 4 pcs Green chillies(as per taste)
○ 2 tbsp Curd
○ 1 tsp Kashmiri chilli powder
○ 1 tsp Red chilli powder
○ 3/4 tsp Cumin powder
○ 1/2 tsp Turmeric powder
○ 1/2 tsp Salt
○ 1/2 tsp Garam masala powder
Method of making mete chorchori
- Cut mutton liver/mete/kaleji(≈ 469 g) into medium-sized cube pieces, wash in water and drain the water well.
- Squeeze 1/2 lemon juice in it, and mix well. Cover it until cooking.
- In the meantime, make a masala paste consisting of 1 medium-sized chopped tomato, 4 green chillies and 1 tsp ginger-2 tsp garlic paste.
- Heat a pan, add 10-12 tbsp mustard oil, and heat it too until smoke comes.
- Fry the whole garam masala(consists of 2 green cardamoms, 1 piece of cinnamon & 4 cloves), and 1 bay leave until release aroma.
- Add 2 medium to large-sized finely sliced onions, and fry the onion until soft succulent & golden.
- Then add the mutton liver to the pan, and give a good stir.
- First, the liver will release water, so fry it until that water dries off.
- When the water goes off & liver gets a little hard, then add the masala paste(prepared earlier) & nicely mixed it up with the liver.
- After 2 mins of cooking, add 3/4 tsp cumin powder, 1 tsp kashmiri chilli powder, 1 tsp spicy red chilli powder, and 1/2 tsp turmeric one by one. Mix it well.
- Afterwards, add 2 tbsp well-beaten curd, and again mix it well too.
- Cook it until masala releases oil & the aroma comes out from the curry.
- Once liver roast/kosha(means masala leaves oil) is done, then add 1/2 tsp salt, stir it well & cover the pan.
- After 2 minutes of cooking, remove the lid.
- Add 1/4 cup(4 tbsp) water mixed with the curd leftover in the bowl used for beating. Mix well & cover the pan.
- After 8-10 mins later, again remove the lid, and give a good stir to the gravy.
- Check the liver(whether cooked or not) by cutting with a spoon. If you can cut it easily means it is ready.
- Otherwise, cook it until easy to cut, so then, can add 3-4 tbsp of water if required.
- Then add 1/2 tsp garam masala powder, and mix it well.
- Cook it for 1 more min. Cover the pan & turn off the heat.
- Bengali mutton liver curry Mete chorchori is ready. Serve it with piping hot rice or roti/phulka.
- Even you can serve it with chapati/ paratha/tandoori roti/rumali roti/ nan/kulcha.
Notes
- Following the same method of this mete chorchori recipe, you can make chicken liver curry recipe too.
How to make mete chorchori step-by-step with detail pictures
Marinating mutton liver
- Cut mutton liver/mete/kaleji(≈ 469 g) into medium-sized cube pieces, wash in water and drain the water well
- Squeeze 1/2 lemon juice in it, and mix well. Cover it until cooking.
- In the meantime, make a masala paste consisting of 1 medium-sized chopped tomato, 4 green chillies and 1 tsp ginger-2 tsp garlic paste.
Cooking mete chorchori(Bengali mutton liver curry)
- Heat a pan, add 10-12 tbsp mustard oil, and heat it too until smoke comes.
- Fry the whole garam masala(consists of 2 green cardamoms, 1 piece of cinnamon & 4 cloves), and 1 bay leave until release aroma.
- Add 2 medium to large-sized finely sliced onions, and fry the onion until soft succulent & golden.
- Then add the mutton liver to the pan and give a good stir.
- First, the liver will release water, so fry it until that water dries off.
- When water goes off & liver gets a little hard, then add the masala & nicely mixed it up with the liver.
- After 2 mins of cooking, add 3/4 tsp cumin powder, 1 tsp Kashmiri chilli powder, 1 tsp spicy red chilli powder, and 1/2 tsp turmeric one by one. Mix it well.
- Afterwards, add 2 tbsp well-beaten curd, and again mix it well.
- Cook it until masala releases oil & the aroma comes out from the curry.
- Once liver roast/kosha(means when masala leaves oil) is done, then add 1/2 tsp salt, stir it well & cover the pan.
- After 2 minutes of cooking, remove the lid.
- Then add 1/4 cup(4 tbsp) water mixed with the curd leftover in the bowl used for beating.
- Mix well & cover the pan.
- After 8-10 mins later, again remove the lid, and give a good stir to the gravy.
- Check the liver(whether cooked or not) by cutting with a spoon.
- If you can cut it easily means it is ready
- Otherwise, cook it until easy to cut, so then, can add 3-4 tbsp of water if required.
- Then add 1/2 tsp garam masala powder, mix it well & cook it for 1 more min.
- Cover the pan & turn off the heat.
- Bengali mutton liver curry Mete chorchori is ready, serve it with piping hot rice or roti/phulka.
- Even you can serve it with chapati/ paratha/tandoori roti/rumali roti/ nan/kulcha.
