Bhuni Kaleji Masala Recipe - Yummy Traditional

Bhuni Kaleji Masala Recipe


Bhuni Kaleji Masala| Roasted Liver Masala || How to make kaleji with step-by-step photos...

Bhumi Kaleji is a very delicious, wholesome, and spiced nonvegetarian meal. it is also called as a Bhuni Kaleji in Urdu,Kaleji might be having several names – Liver (in English) or Yakrit (in Hindi) but when it comes to taste, it’s terrific. It’s one of my favorites in non-vegetarian too.
I made this beef Kaleji masala with mother’s recipe recently, and it turned out to be fantastic! I along with my family, loved it made my heart grooving!!kaleji is quite spiced and tasty meal curry which produces blood in the human body it is loaded with iron and minerals


This Kaleji recipe or bhuni kaleji masala is very easy. Anyone who has just started to cook can make it. Just keep in mind, the kaleji or beef liver doesn’t take much time when you are cooking it in the pressure cooker; two to three whistles are maximum. My advice would be, whenever you make it in a pressure cooker, allow only 1 whistle on a high flame, and then cook for around 6-7 minutes on a low flame.

I have used yogurt instead of tomatoes You can skip yogurt completely, There is no need to put much water too, a small cup will be okay as Kaleji itself leaves water while being cooked.
Trust me it made so delicious and spicy so soft and easy to cook if you acute follow me with step by step and follow my instruction too you can get the same result of liver masala
The main ingredients are liver, yogurt, and ginger garlic paste, it is prepared with very less amount of spices here I cooked with beef you can make with mutton lamb or chicken

  1. To prepare kaleji must be removed membrane of the liver surface
  2. Always cook on high-medium heat
  3. Don’t completely cover the liver during cooking
  4. Don’t add salt during cooking
  5. Don’t add water 
  6. It will cook with yogurt and its own water
  7. Kaleji takes hardly 10-15 minutes to cook
  8. Don't overcook the kaleji it becomes hard and rubber 
  9. If you are using chicken kaleji don’t add papaya paste
  10. It may shred during cooking time

We need:


    Clean and wash the beef liver under the running water, then remove all membrane of liver and cut into small pieces set aside, take all ingredients and prepare them for making curry


      Take a mixing bowl and add all spices to the liver except salt, stir to mix well, keep mixing by adding half quantity of yogurt, cover the bowl and keep in the refrigerator 


      Pour and heat the oil in the wok/pan well, put marinated beef kaleji in the medium hot oil


      Stir well on high-medium flame till water dries up, add remaining yogurt along with kasoori methi, stir to combine well


      Towards the ending cooking add crushed black peppercorn and salt stir to mix well, now let it cook another 5 minutes on medium-high flame till oil is separated 


      Simmer bhuni kaleji masala around 2 minutes on very low flame,bhuni beef kaleji is ready to serve


      Now transfer to the serving dish 


      Hot serve with naan,rotis, and chapatis with lemon onion slices as well as zeera or bagara rice


      Bhuni Kaleji Masala is a very delicious, wholesome, and spiced nonvegetarian meal, It is also called a Bhuni Kaleji in Urdu

      1. ½ kg,liver beef/lamb/mutton
      2. 150g, homemade yogurt
      3. Salt to taste
      4. 1 tbsp, crushed red chilies
      5. 2 cubes or 1 ½ tbsp, papaya paste
      6. 1 ½ tbsp, ginger garlic paste
      7. I cup, canola/olive oil
      8. 1 tsp,kasoori methi (dried fenugreek leaves
      9. 2 tbsp, lemon juice
      10. ¼ tsp, turmeric powder
      11. 1 tbsp, coriander seeds
      12. 1 tsp, crushed cumin seeds
      13. ½ tbsp, crushed black peppercorn
      How to make bhuni kaleji?
      1. Take a mixing bowl and put kaleji in it then start adding ginger garlic paste, papaya paste, roasted and crushed cumin and coriander seeds, turmeric powder, lemon juice, and half crushed black peppercorn half reserve for use later
      2. Then add half yogurt half reserve for use later
      3. Stir to mix well and keep in the refrigerator for 2 hours
      4. Notelemon juice and ginger-garlic paste will help to reduce its smell
      5. Note: don’t add salt in the marination process, it won’t tender by adding salt  
      6. In the pan/wok add oil heat it and put all marinated kaleji into the wok/pan
      7. Note, don’t add water in kaleji, kaleji always is cooked on high-medium heat
      8. Let it cook around 10 minutes as well as keep on stirring on high-medium heat until water started drying or kaleji is tender
      9. Noteavoid overcooking kaleji it will become hard
      10. Reduce the heat to low and add remaining yogurt, dried fenugreek leaves stir to mix well
      11. Towards the ending cooking add salt and remaining crushed black peppercorn powder
      12. Turn the flame to high-medium and allow to cook it another 5 minutes
      13. Then reduce the heat to low and simmer it for 2 minutes
      14. Now bhuni kaleji masala is ready to serve
      15. Transfer to the serving dish/plate 
      16. Hot serve with naan,rotis, and chapatis with lemon onion slices as well as zeera or bagara rice
      *Not be duplicated, rewritten or published without permission- Thank you! 

      Have you any doubts about this blog kindly let me know