Pahadi Pota Kaleji: Fewer Spices, Incredible Flavor, A Must-Try Dish!

• Pahadi style Pota Kaleji is a traditional dish from Uttarakhand and Himalayan regions, known for its simple, natural flavors and fewer spices.
• The recipe emphasizes cleaning pota (gizzard) thoroughly, removing the white inner lining, and cutting both pota and kaleji (liver) into small pieces.
• Preparation involves heating mustard oil, adding cumin/Jakhya, sautéing onions until golden, then adding ginger-garlic paste and tomatoes.
• Spices like turmeric, coriander, red chili powder, and salt are added, followed by pota, cooked for 5-7 minutes, then kaleji for 2-3 minutes.
• The dish is simmered on low heat for 10-15 minutes until tender, garnished with green chilies and coriander, and best served hot with Mandua Roti or rice.

Why It Matters: Experience the authentic, protein-rich Pahadi Pota Kaleji with minimal spices for maximum flavor and health benefits.