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Kaleji Masala | How to make kaleji masala(mutton liver)

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Kaleji Masala
Kaleji Masala

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Serves: 3

Duration: 1 Hr

Ingredients for Kaleji Masala

Mutton liver + Lungs500 gms
Oil8 Tbsps
Onion (paste)2 (medium size)
Tomato (paste)2 (medium size)
Yoghurt4 Tbsps
Ginger garlic paste3 tsps
Green chillies (slitted)3-4 (medium, whole)
Red chilli powder2 tsp or as per taste
Coriander powder1 tsp
Turmeric powder1/2 tsp
Black peppercorn powder1/2 tsp
Roasted cumin powder1 tsp
Salt as per taste
Ginger jullienes for garnishing
Coriander (chopped)for garnishing

Method for Kaleji Masala

  • Wash and soak liver and lungs pieces in 1 tbsp of vinegar for 30 mins.

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  • Add onion paste, ginger and garlic paste to the pan. Cook till raw smell vanishes and pastes turn golden brown in colour.

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  • Now, add liver and lung pieces to the pan. Mix well.

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  • Add red chilli powder, turmeric powder, coriander powder, garam masala and dry roasted cumin powder to the pan. Mix well and cook until masalas are cooked.

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  • When the dry masalas are cooked, add tomato paste and green chillies. Mix well and cook until juice of tomato dries.

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  • When the juice dries, add 4 tbsp of yoghurt in the pan.

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  • Cook until liver pieces are completely cooked. If required, add water and cook by covering.

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  • Lastly, add salt, mix well cook for two-three mins more.

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  • Garnish kaleji masala with chopped coriander leaves and ginger juliennes.

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