Aleti Paleti | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

Aleti Paleti - a classic Parsi breakfast dish made by cooking lamb offals and potatoes in a tomato masala. Served with pav.

ALETI PALETI

Ingredients

15 grams mutton kidney fat, chopped
1 tablespoon oil
1 medium onion, finely chopped
1 tablespoon chopped garlic
1 tablespoon ginger-green chilli-cumin seed paste
200 grams mutton liver, cut into small pieces
50 grams mutton lungs, cut into small pieces
2 mutton kidney, halved
1 teaspoon red chilli powder
2 teaspoons coriander powder
Salt to taste
1 large potato, peeled, cut into cubes and fried
2-4 fresh coriander sprigs + for garnishing
Pav for serving

Method

1. Heat oil in a non-stick pan. Add kidney fat and sauté for 1 minute. Add onion and sauté till golden.
2. Add garlic and sauté for 1 minute. Add ginger-green chilli-cumin seed paste, mix well and sauté for 1 minute.
3. Add liver, lungs and kidney, mix and cook for 1 minute. Add chilli powder, coriander powder and salt, mix and cook for 1-2 minutes.
4. Add some water, mix and cook on low heat for 10-12 minutes. Add fried potato and mix well.
5. Finely chop 2-4 coriander sprigs, add to cooked mutton mixture and mix well.
6. Garnish with a coriander sprig and serve hot with pav.
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