Take 250 grams of mutton kaleji or liver. Cut them into small pieces, wash nicely, pat-dry and keep them in a bowl aside.

Heat 2 tbsp cooking oil in a pressure cooker over a medium flame. Once the oil is hot, add 2 pieces of cinnamon (inch size sticks), 4 pieces of black peppercorns, 2 pieces of green cardamom pods, and 3 pieces of cloves. Stir gently for about 30 seconds until the spices begin to release their aroma.

As soon as the whole spices become fragrant, add 2 pieces of onions (medium size, finely chopped). Stir and cook until the onions turn soft and translucent. Now add 1 piece of medium-sized, finely chopped tomato to it and cook for 2 to 3 minutes until it becomes soft and blends well with the onions.

When the tomatoes are fully softened, add 1 tbsp of ginger-garlic paste to it. Cook for a minute while stirring continuously until the raw smell disappears completely.

Next, add pieces of mutton kaleji or liver in the cooker. Mix well so that the liver pieces are evenly coated with the masala.

Sprinkle in ½ tsp of turmeric powder and mix thoroughly. Also add 1 tsp of salt and stir again to ensure even seasoning throughout the mixture.

Finally, pour in 400 ml of water and mix gently. Allow the mixture to come to a boil. Once it starts boiling, cover the cooker with the lid and cook on a low flame for 10 to 15 minutes or until one whistle.

Switch off the flame and allow the pressure to release naturally and open the lid carefully. The soup is done. Check the consistency of the soup. Transfer it to a serving bowl.