Kaleji Masala || Kaleji Recipe || How to Make Kaleji Fry Recipe with step-by-step photos and video
Kaleji Masala is an amazingly delicious recipe made using liver,
kidneys, the heart cooked along with onion spices and yogurt, and then roasted kaleji gurda mixed masala, no words to describe the unique and
delicious taste, this is simply the best recipe to make most delicious and
tender liver masala
I am using mutton liver, and gurda mixed
you can use it by choice. this tasteful bhuni kaleji masala is prepared with a few
spices
The main ingredients are our traditional black spice powder which
includes peppercorn and cardamom this spice is added to enhance the taste of
bhuni kaleji, black cardamom, and ginger always bringing a special and unique taste to
meals
My Latest Video Kaleji Gurda Masala:
You try once by using this spice in your cooking
I learned this recipe from my mother who used to make it at special events or Eid-ul-Adha we people love it and enjoy it with basmati bagara rice or paratha, This tasty dish can be served also with rumali rotis and chapatis, So let’s begin
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To
prepare kaleji gurda mix first wash them under the running water to remove
excess blood keep aside, take all ingredients, and prepare them all
Whisk the yogurt
Heat the oil and saute onion slices, put kaleji mixed into the pot
Fry them until changing their color
Keep stirring by adding ginger garlic paste and papaya paste
Add powder spices and stir to combine well
Keep on stirring till the water dries up, you can see in the picture below water is almost has evaporated
Now add the remaining onion to the kaleji mixed, keep mixing by adding black ground spice powder
Keep mixing by adding yogurt
Constantly keep mixing till oil is separated, pour hot and boiled water into the kaleji masala, further stir well
Bring it to a boil, cover the lid, and allow to cook for 30-40 minutes over medium-low heat
Remove the lid add salt to taste mix well then give it another 5 minutes to simmer
Kaleji Masala is ready to serve
Kaleji mixed masala is served with flavored rice, chapatis, paratha, and loaf bread along with cumin raita
Kaleji Masala is an amazingly delicious recipe made using liver, kidney, the heart cooked along with onion slices, and yogurt..
Ingredients:
- 500g, mutton gurda kaleji
- 1 large-sized, onion finely chopped
- 1 ½ tbsp, ginger garlic paste freshly ground
- ½ tsp, red chili powder
- Salt to taste
- 100g, homemade yogurt beaten
- 1 tsp, handful of crushed coriander seeds
- 1/3 tsp, turmeric powder
- 1 tsp, red chili flakes
- 1/8 tsp, citric acid
- 1 ½ tsp handful, of ground black spices
- ½ cup, canola oil/olive oil
- 2 cubes.papaya cubes or 1 tbsp frozen/fresh
How to Make Kaleji Masala Recipe?
- Heat the oil then add 1/3 sliced onion,sauté them till turn translucent, and reserve ¼ for use later
- Put washed kaleji mixed then fry them over a medium-high flame until changes their color
- Add ginger-garlic paste, and stir well by adding papaya cubes
- Start to now combine all spices, red chili powder, red chili flakes, salt, turmeric powder, crushed coriander powder
- Note, add salt at the end
- Stir to mix well over medium flame
- Now put the remaining onion slices along with ground black spice powder
- Roast them over low-medium flame until water dries out
- Keep mixing by adding yogurt
- Constantly keep mixing till the oil is separated
- Pour hot and boiled water into the kaleji masala, further stir well
- Bring it to a boil and then cover the lid
- Cook it for around 30-40 minutes over medium-low heat
- Keep stirring occasionally
- Reduce the heat to low then remove the lid add salt further, and stir to mix well
- Simmer it for around 5 minutes on very low heat
- Turn off the flame and transfer it to the serving bowl/dish
- Tasty Mutton Kaleji mixed masala is ready to serve
- Kaleji mixed masala is served with flavored rice, chapatis, paratha, and loaf bread along with cumin raita
*Not be duplicated, rewritten, or published without permission- Thank you!
2 comments
Your Kaleji Masala recipe is fantastic, and I tried it last night! The blend of spices was spot-on, creating a flavor explosion that elevated the dish. One tip I found helpful was to marinate the liver in the spices for a bit longer to allow those flavors pro recipe to really penetrate. Also, searing the kaleji on high heat added a perfect caramelization, enhancing both texture and taste. Thanks for sharing this incredible recipe! Can't wait to try more of your cooking tips and tricks
thanks so much to like my recipe stay connected
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