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Kaleji Masala

12m
Serves 1
facebook.com

Kaleji Masala

facebook.com
12m
Serves 1

Directions

  1. 1Heat the tava.
  2. 2Add 5 tablespoons of oil and 5 tablespoons of ghee to the heated tava.
  3. 3Add two bay leaves, 1 inch cinnamon, two black cardamoms, and 10 peppercorns. Fry for a few seconds.
  4. 4Add three finely chopped onions and fry them until nice and golden.
  5. 5Add 1 tablespoon of ginger paste and 1 tablespoon of garlic paste. Sauté until the raw smell disappears.
  6. 6Add five slit green chilies and two finely chopped tomatoes. Cook until the tomatoes are nice and soft.
  7. 7Add 2 teaspoons of coriander seed powder, 1 teaspoon of roasted cumin seed powder, 1 teaspoon of turmeric powder, and 3 teaspoons of Kashmiri chili powder. Mix well and let it cook for a few minutes.
  8. 8Add a little water to the gravy to prevent burning and sauté further until the oil oozes out.
  9. 9Add half a kg of mutton kaleji (liver) and mix well.
  10. 10Sauté the kaleji for 5 minutes.
  11. 11Add a cup of beaten curd, mix well, and let it cook for 7 minutes.
  12. 12Add a teaspoon of garam masala and some salt. Mix really well.
  13. 13Switch off the flame and garnish with freshly chopped coriander.

Ingredients

  • 500 gms Mutton kaleji (Mutton Liver)
  • 5 tbsp Ghee
  • 5 tbsp Oil
  • 2 Bay Leaves
  • 6 Black peppercorns
  • 1 inch Cinnamon
  • 2 Black Cardamoms
  • 3 Onions, finely chopped
  • 1 tbsp Ginger and garlic paste
  • 5 Green chillies, slit
  • 2 Tomatoes, finely chopped
  • 2 tsp Coriander seed powder
  • 1 tsp Turmeric powder
  • 3 tsp Kashmiri Chilli Powder
  • 1 tsp Cumin powder, roasted
  • 1 cup Yoghurt
  • 1 tsp Garam masala powder
  • Salt, to taste
  • 0.25 cup Coriander, finely chopped

Equipment

Tava

Tips

  • Instead of mutton kaleji, boneless chicken can be used as a starter.
  • When using boneless chicken, cook for no more than 5 to 6 minutes to prevent it from becoming chewy.

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