Kaleji Masala
A home-style recipe for Kaleji Masala. Serves 4, ready in about 30 minutes.
Ingredients
- 500 g mutton or goat liver (kaleji), or chicken liver
- ¼ cup oil
- 1 onion, finely chopped
- 1 tsp ginger-garlic paste
- 2 tomatoes, chopped
- 1 tsp red chilli powder
- ¼ tsp turmeric
- 1 tsp coriander powder
- ½ tsp cumin seeds, roasted and crushed
- 1 tsp salt
- ½ tsp garam masala
Missing something?
- No liver (kaleji)? Use chicken liver (cooks faster).
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Wash the liver, pull off the thin skin and any tubes, and cut it into 2–3 cm cubes. Drain well.
- Heat the oil and fry the onion for 8 minutes until golden. Add the ginger-garlic paste for 1 minute.
- Add the tomatoes, chilli, turmeric, coriander powder and cumin and cook for 5 minutes until the oil separates.
- Add the liver and cook on medium heat for 10–12 minutes, stirring, until it is just cooked through and no longer pink inside.
- Add the salt and garam masala and cook for 1 minute more.
Tip: Add the salt only at the end and don't overcook; salt and long cooking make liver hard and rubbery.