Mete chorchori recipe – a Bengali mutton liver curry recipe

Mete chorchori recipe – Mete chorchori is a recipe of soft & juicy superb delicious spicy and dry Bengali mutton liver curry. Cooked with very simple kitchen spices, perfectly goes with roti or rice. Mete chorchori is one of the best Indian liver curry recipes. 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 served with rumali roti in this picture

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  

Mete chorchori recipe – a bengali mutton liver curry recipe

Recipe by Moumita PaulCourse: Lunch/DinnerCuisine: BengaliDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

30

minutes

Mete 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

  • 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

  • Wash mutton liver pieces in water, drain the water well, squeeze half lemon juice in it, and mix well. Cover it until cooking.
  • In the meantime, make a masala paste consisting of chopped tomato, green chillies and ginger-garlic paste.
  • Heat a pan, add 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 finely sliced onion, and fry the onion until soft succulent & golden.
  • Then add the mutton liver, 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 in masala, add cumin powder, kashmiri chilli powder, spicy red chilli powder, and turmeric one by one and mix it well. 
  • Just after that, add well-beaten curd, and again mix it well.
  • Cook it until masala releases oil & the aroma comes out from the curry. This means liver kosha(roast in masala & oil) is done, then add salt, stir it well & cover the pan. 
  • After a few minutes of cooking, remove the lid & add little water mixed with the curd leftover in the bowl used for beating. Mix well & cover the pan.
  • A few mins later, again remove the lid, give a good stir to the gravy, and check the liver(cooked or not) by cutting with a spoon. If you can cut it easily means it is ready.
  • Then add garam masala powder, mix it well & cook it for 1 more min. Cover the pan & turn off the heat.
  • 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

Preparation

  • Wash the mutton liver(pieces) in water, drain the water well, squeeze half lemon juice in it, and mix well. Cover it until cooking.
Marinating liver with lemon juice
  • In the meantime, make a masala paste consisting of chopped tomato, green chillies and ginger-garlic paste. 
Making mete chorchori masala

Cooking mete chorchori

  • Heat a pan, add 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.
Frying whole garam masala
  • Add finely sliced onion, and fry the onion until soft succulent & golden.
Frying onion
  • Then add the mutton liver and give a good stir. First, the liver will release water, so fry it until that water dries off.
Frying mutton liver
  • When water goes off & liver gets a little hard, then add the masala & nicely mixed it up with the liver.
Added mete chorchori masala
  • After 2 mins of cooking in masala, add cumin powder, kashmiri chilli powder, spicy red chilli powder, and turmeric one by one and mix it well. 
Added dry masalas
  • Just after that, add well-beaten curd, and again mix it well.
Added curd
  • Cook it until masala releases oil & the aroma comes out from the curry. This means liver kosha(roast in masala & oil) is done, then add salt, stir it well & cover the pan. 
Adding salt once kosha ready
  • After a few minutes of cooking, remove the lid & add little water mixed with the curd leftover in the bowl used for beating. Mix well & cover the pan.
Adding leftover curd mixed water
  • A few mins later, again remove the lid, give a good stir to the gravy, and check the liver(cooked or not) by cutting with a spoon. If you can cut it easily means it is ready.
checking cooked liver softness
  • Then add garam masala powder, mix it well & cook it for 1 more min. Cover the pan & turn off the heat.
Adding garam masala
  • 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. 
Mete chorchori is ready

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