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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. belongs to the general class of medicines called antihypertensives. It is used to treat high blood pressure (hypertension). High blood

  • 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. 500 mg Hard Capsules - Patient Information Leaflet (PIL) by Bristol-Myers Squibb Pharmaceuticals limited

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

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