Kaleji Masala Recipe | Spicy Liver Masala

Ingredients:

500g chicken/mutton kaleji (liver), cleaned and cut into pieces

2 tbsp oil

1 tbsp ghee (optional for richness)

2 medium onions, finely sliced

1 tbsp ginger garlic paste

2 medium tomatoes, finely chopped or pureed

2–3 green chillies, slit

1/2 tsp turmeric powder

1 tsp red chilli powder (adjust to taste)

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp garam masala

Salt to taste

Fresh coriander leaves for garnish

Juice of 1/2 lemon

Method:

1. Prep the kaleji: Wash the liver pieces and pat dry. Optionally, soak in milk for 15–20 minutes to remove any bitterness, then drain.

2. Sauté onions: Heat oil and ghee in a pan. Add sliced onions and cook until golden brown.

3. Add ginger garlic paste: Sauté for a minute until the raw smell disappears.

4. Spice it up: Add turmeric, red chilli, coriander, and cumin powders. Cook the masala on low flame for a minute.

5. Add tomatoes & chillies: Mix in chopped tomatoes and green chillies. Cook till tomatoes soften and oil separates from the masala.

6. Add kaleji: Add liver pieces and cook on high flame for 3–4 minutes. Then cover and cook on low flame for 8–10 minutes (chicken kaleji) or 15–20 minutes (mutton kaleji), stirring occasionally.

7. Finish it: Add garam masala and lemon juice. Cook uncovered for 2–3 minutes to dry it up or adjust to your desired gravy consistency.

8. Garnish: Sprinkle chopped coriander leaves and serve hot.

Serving Suggestion:

Enjoy with hot roti, paratha, naan, or even steamed rice and dal.