Mutton Liver Masala (Kaleji Masala) Recipe

 Mutton Liver Masala (Kaleji Masala) Recipe

Ingredients:
Mutton liver (kaleji) – 500 g, cleaned and cut into medium cubes
Oil – 3 tbsp
Onion – 2 medium, finely sliced
Ginger garlic paste – 1 tbsp
Tomato – 1 medium, finely chopped
Green chilies – 2, slit
Coriander powder – 1½ tsp
Cumin powder – 1 tsp
Red chili powder – 1 tsp (adjust to taste)
Turmeric powder – ¼ tsp
Garam masala – ½ tsp
Black pepper powder – ¼ tsp (optional)
Salt – to taste
Fresh coriander leaves – for garnish
For Marination (optional but recommended):
Liver pieces
½ tsp turmeric powder
½ tsp red chili powder
1 tbsp curd or lemon juice
Salt – to taste
(Marinate for 15–20 minutes.)

Method:
Heat oil in a pan or kadai. Add the sliced onions and sauté until golden brown.
Add ginger garlic paste and fry until the raw smell disappears.
Add tomatoes and green chilies, cook until soft and oil starts to separate.
Add all the spice powders – coriander, cumin, red chili, turmeric, and salt. Mix well.
Now add the marinated liver pieces and stir well so that the masala coats them.
Cover and cook on low flame for 8–10 minutes, stirring occasionally. (Do not overcook or liver becomes hard.)
Once the oil separates and the liver is cooked through, sprinkle garam masala and pepper powder, mix well.
Garnish with fresh coriander leaves.

Tips:
Liver cooks quickly; overcooking makes it chewy.
You can add a splash of water or milk if you prefer more gravy.
Tastes great with chapati, naan, or steamed rice.