Kaleji masala aka mutton liver curry is a spicy, delectable semi-dry curry overloaded with flavours where tender mutton liver pieces are coated with velvety spicy masala. Mutton liver masala recipe is renowned for its unique texture, irresistible taste and unbeatable flavour. In this preparation, mutton liver pieces are marinated with Indian spices, yogurt, ginger-garlic paste and then cooked with lots of onion, ginger, garlic, tomatoes and some spices. It can be relished as an appetizer or accompanied with naan, rotis or parathas and even rice items.
Kaleji Masala also known Mutton liver curry is a true delicacy and treat to your taste buds. This spicy semi-dry dish made from fresh spices and tender goat liver pieces can be the center of attraction on your dining table especially if your guests adore non-vegetarian food.
Spicy, scrumptious, and a great coming together of most of the common Indian spices, Kaleji Masala is a common semi-dry preparation that is made with ingredients such as whole spices, onion, garlic, green chilies, curd, spice powders, tomatoes, and fresh coriander.
The mutton liver is considered to be very healthy meat and is often eaten for nutrition, to recover from sickness, and in places where the temperature is very low, for maintenance of body heat.
The name kaleji masala is a Hindi name where ‘kaleji’ means liver (lamb, goat or chicken) and ‘masala’ means spices. Basically, kaleji masala means liver pieces are cooked in spices to prepare a spicy curry whether it is dry or gravy that is everyones own preference. It can be prepared with the liver of lamb, goat or chicken.
Kaleji masala can be served as a non-veg appetizer before the main course.
It can be served as a side with naan, paratha, puri, roti or phulka.
Kaleji masala aka mutton liver curry is one of the popular Eid-ul-adha recipes.
Mutton liver curry is a very simple and easy-to-make recipe. All the ingredients required to prepare the dish are regularly used and easily available in any Indian kitchen pantry. The best part of the scrumptious recipe is that it gets prepared much quicker than a mutton curry. It could be a perfect side dish for any regular day or busy working days.
Ingredients for Kaleji Masala
Steps for Kaleji Masala
Kaleji Masala
Ingredients
4 tablespoon Oil
1 piece of Cinnamon
3 Green Cardamoms
1 Black Cardamom
3 Cloves
10 Black Peppercorns
1 Bay leaf
2 Onions sliced
2 tablespoons of Curd (yoghurt)
1 teaspoon of Chili powder
1 teaspoon of Coriander powder
1/2 teaspoon Cumin powder
1/4th teaspoon Garam Masala powder
1/4th teaspoon Turmeric powder
300 grams Goat Liver
1 tablespoon Ginger-garlic paste
1 Tomato sliced
1 teaspoon Salt
2 Green Chillies chopped
Steps
In a wok heat 4 tbsp oil, add 1 cinnamon, 3 cloves,1 bay leaf, 10 black peppercorns, 3 cardamom, 1 black cardamom.
After half a minute add 2 sliced onions and cook till light brown in colour.
In a small bowl take 2 tbsp yogurt, add 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4th tsp garam masala powder, 1/4th tsp turmeric powder, mix all these spices with the yoghurt and keep aside.
Take 300 grams of mutton liver(kalegi) cut it into small pieces, wash it properly and drain it.
Then add these kalegi pieces to the light brown onions and fry it with the onions on high flame for 2-3 minutes.
By frying this on high flame the raw smell of the kalegi will disappear, so this is an important point to remember.
After frying it properly with the onions add 1 tbsp ginger-garlic paste and fry it on a medium flame for 1-2 minutes keep stirring, after that add 1 thin sliced tomato to the kaleji and fry it on medium flame for 2-3 minutes keep stirring till the tomatoes are soft.
When the tomatoes are properly cooked, add the yoghurt and spices mixture to the kalegi, keep the flame low, fry for 2-3 minutes so that all the spices are well absorbed with the kalegi, keep stirring, add 2 chopped green chillies,1 tsp salt and keep frying the kaleji till the oil separates. After this add 1/2 cup of hot water to make some gravy.
Remember by adding hot water the temperature of the gravy is maintained and the kalegi will also remain soft.
Cook for 1-2 minutes on medium flame and then off the flame cover it and let it rest for 10 minutes.
Serve it hot with Naan, paratha, roti or rice.
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Tips to prepare perfect kaleji masala *Always cut the mutton liver into small or medium-small pieces. Big pieces may not absorb the flavour of masala up to the center and might smell a bit. *Do not add salt at the initial stage of cooking or else the liver will turn hard and chewy. *Add garam masala powder, it enhances the flavour of the dish. Do not skip it. * Do not over cook the kaleji or else it will turn hard. *Add hot water to make the gravy as it maintains the temperature of the gravy.
Kaleji masala ingredients Mutton liver: The primary ingredient which provides a base to the curry recipe. I have used small pieces of liver for the recipe. Onion & Ginger-Garlic: These are the most common ingredients used to give texture and flavour up the curry. Tomatoes: I have used chopped tomatoes for the recipe. It gives a nice flavor, taste and texture to the dish. Green chillies & coriander leaves: Green chillies add a heaty taste and coriander leaves add a refreshing aroma to the dish. Yogurt: It adds a mild tangy taste to the gravy and enhances the flavour of the dish. Whole spices: I have used cinnamon sticks, cardamom, cloves, bay leaf, and black peppercorns for tempering. All the spices induce a nice flavour to the dish. Ground spices: For the ground spices, I have used turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder. Each spice is equally important for the perfect flavor and taste of the kaleji masala recipe. Salt: The basic ingredient of any savory recipe which adds a salty taste to the dish. Oil: Any cooking oil can be used to prepare the curry, you can also use flavourless oil like vegetable oil, sunflower oil, rapeseed oil, etc.
Health benefits of mutton liver Mutton livers are full of minerals that are beneficial for our bodies. It is a great source of Vitamin A which is good for our eyes and skin. It is a good source of Iron too which helps in haemoglobin formation.
