Liver kaleji has INSANELY good iron levels.
This is the first dish usually prepared in every Muslim home on Eid ul Azha or the Festival of Sacrifice, because it is a quick and easy stir fry that tastes delicious especially when prepared with fresh liver. The same dish is more popularly prepared with chicken liver too.
Most animal foods contain some amount of vitamin B12 but liver is the best and most concentrated source of that vitamin. Why B12 is necessary for us? A number of nervous system disorders result from the deficiency of this vitamin in our bodies – difficulty in focusing and remembering, anxiety, numbness in limbs, loss of balance and depression. Compared to carrots and apples (which are rich sources of micronutrients), the nutrients in this and occur in exceedingly higher levels.
A popular myth is that liver is not fit for eating because it stores toxins in the body. The fact is that while the role of the liver is to neutralize toxins, it does not store them. It is packed with protein which helps maintain and build body tissues, muscles, hair and nails. Moderate consumption of liver (once or twice a fortnight) is beneficial to health.
Positive Effects: Nutrient Rich: Liver, especially from animals like mutton (lamb) or chicken, is a rich source of essential nutrients such as vitamins like vitamin A, B12, and folate and minerals such as iron and zinc, which are important for overall health and well-being.
Liver Stir-Fry is a piquant fry recipe that will stay in your heart forever! It is mighty in taste and full of zesty flavors - an indulgence that you will enjoy for the rest of your day!
Honestly, guys, I can live off this mouth-watering delicious Mutton Liver stir-fry for the rest of my life! It is insanely delicious and pairs up extremely well with hot Chapattis, sourdough bread or any bread, or even with some green salad of your choice! If you are a mutton lover just like us you may not need anything else to relish this awesomeness. If you ask me I can devour a whole plate full of this amazing goat liver stir fry just as is!
The mutton liver stir-fry is basically a very simple recipe that demands fewer common ingredients, but it is tricky. The secret to this recipe lies in the stir-frying process. The more you stir fry with a bit of patience on medium-high heat and continue to do so for a little longer the more taste you can generate from this particular recipe. This particular stir-fry recipe is very promising, and every time you cook it the right way you will be more than pleased.
Ingredients for Kaleji Masala With 4 Secret Tips
Steps for Kaleji Masala With 4 Secret Tips
Kaleji Masala With 4 Secret Tips
Ingredients
Liver (kaleji)
Water
1 teaspoon Vinegar
For marination:
1 teaspoon Tandoori Masala
1 teaspoon Kashmiri Red Chilli powder
1/4th teaspoon Turmeric powder
2 teaspoon Coriander powder
1 teaspoon Ginger-Garlic paste
Half cup Curd
For gravy:
3 to 4 tablespoon Oil
1 teaspoon Shah Jeera seeds
1 Bay Leaf
2 medium Onions finely chopped
1 teaspoon Garlic chopped
Half cup Water
Fresh Coriander
Ginger Juliannes
1 pinch Garam Masala powder
Half teaspoon Fenugreek Leaves
1 Green Chilli
Steps
Soak the kaleji in water, add 1 tsp vinegar, mix it and keep it aside for 5 minutes.
After 5 minutes you will see that the kaleji looks clean, drain the water and wash it thoroughly 2 to 3 times with water.
Pour out all the water from the kaleji and then add 1 tsp Tandoori Masala, 1 tsp Kashmiri red chilli powder, 1/4th teaspoon turmeric powder, 2 tsp coriander powder, 1 tsp ginger garlic paste, half cup curd mix it well and keep it for marination.
Marinate it for 30 minutes or you can make them instantly also.
Now let us prepare the gravy, heat 3 to 4 tbsp oil in a kadai then add 1 tsp shah jeera seeds, let it splutter, then add 1 bay leaf, 2 medium onions finely chopped, 1 tsp garlic chopped and fry them till the onions turns a little golden in colour and then add the marinated kaleji to the onions and give a good mix.
TIP NO 1 : Do not add the kaleji directly to the hot oil, it may turn hard; add the kaleji after frying the onions so the kaleji will remain soft and juicy.
Stir fry the kaleji with the onions on medium to high flame for 5 minutes till oil starts separating.
Take half cup of hot water pour it in the bowl of marination, now pour this hot water to the cooking kaleji, mix it well.
TIP NO 2 : Do not use normal water use hot water to avoid your kaleji from turning hard.
TIP NO 3: Do not overcook the kaleji to avoid it from turning hard, just cook it for 8 to 10 minutes.
Use the quantity of water according to your consistency of gravy, then cover the Kadai and cook it for 5 to 6 minutes on low flame.
After cooking it for 5 to 6 minutes add some chopped fresh coriander leaves, some Ginger Juliannes, 1 pinch garam masala powder, half tsp fenugreek leaves, 1 slit green chilli mix it.
Now only one ingredient is left that is salt, add some salt to the kaleji and mix it.
TIP NO 4: Always add salt in the end to avoid the kaleji from turning hard and the colour of the kalegi from turning dark.
After adding salt mix it, cook it for 1 minute and then off the flame.
Let it rest for 10 minutes and then serve it hot with Pav, roti or paratha.
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