Kaleji masala
Kaleji masala, from above
Non vegUttar Pradesh

Kaleji masala

Mutton liver in a quick onion tomato masala. The first dish cooked on Bakrid in many homes.

30 minTime
26 gProtein each
hotSpice
Bakrid morning2 chapters · 1 min read

Make it your way

Grandma's wayMutton liver in onion tomato masala.
The original
285kcalsame
26 gproteinsame
3 gfibresame
30minutessame

Kaleji masala, Bakrid style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Mutton liver (goat liver)500 g, cubed
Onion2 medium, sliced
Tomato1, chopped
Ginger garlic paste1½ tbsp
Green chilli2, slit
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)1¼ tsp
Coriander powder (ground coriander)1½ tsp
Garam masala¾ tsp
Black pepper½ tsp
Cooking oil (vegetable oil)2½ tbsp
Salt1¼ tsp
Coriander leaves (cilantro)2 tbsp
Lemon juice2 tsp

Method

4 steps
  1. 1Wash liver well and trim any membranes.
  2. 2Fry onion in oil till golden, add ginger garlic paste, chilli, tomato and powders. Cook till oil separates.
  3. 3Add liver and salt, stir fry on high 6 to 8 minutes until cooked through with no pink inside.
  4. 4Finish with pepper, garam masala, lemon and coriander.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Kaleji masala: a bread or rice, a side, something to drink and something sweet.

Bread or rice Rumali roti45 min
Bread or rice Zafrani pulao45 min
On the side Coconut chutney10 min
On the side Badam shorba30 min
To drink Sharbat e mohabbat8 min
Something sweet Phirni45 min
Sign up to send it to your cook