Gurda Masala Recipe |
Gurda Curry | Beef Kidney with Step-by-Step Photos and Video.
Gurda
Masala is a robust and flavorful gravy-based dish
that makes for a delightful non-vegetarian meal, perfect for pairing with
parathas, steamed rice, or traditional bagara rice. This dish showcases the distinctive
flavor of beef kidneys,
These are frequently paired with liver or heart in many recipes. However, I personally prefer to focus solely on the kidneys in my version of Gurda Masala, as I find their texture and taste to be richer and more enjoyable.
In this recipe, I’ll demonstrate how to prepare Gurda Curry,
specifically with beef kidneys. However, you have the option to substitute
mutton or lamb based on your personal taste preferences.
This dish is
inspired by my family's treasured traditional masala, which elevates the flavor
profile to unmatched levels. After watching countless cooking videos on kidney
masala, I can confidently say that none compares to the distinctive taste of
our family recipe.
And I’m thrilled to share it with you. As you prepare this dish, you’ll notice a significant difference in the flavors, which arise from a carefully curated blend of spices. Key ingredients include black cardamom, black pepper, a hint of cumin seeds, red chili powder, and a touch of turmeric. Let’s dive into the details!
For a detailed recipe, watch my video where I explain
the steps one by one.
My Latest Gurda Masala Video:
Main Ingredients: Kidney:
It's crucial to use fresh kidneys for this recipe, as they ensure that the dish is not only tasty but also free from any unpleasant odors or flavors. If you have access to mutton or lamb kidneys, or even camel kidneys in the Middle East, those can be excellent alternatives.
Fresh ginger and garlic are essential in this dish. Whether you choose to finely ground them or leave them coarsely chopped, their freshness greatly enhances the overall flavor. Avoid using stale ginger garlic paste, as it can give the dish an undesirable taste.
Oil:
The choice of oil can impact the final flavor of the dish. While you can opt for mustard, olive, or canola oil, I strongly recommend using high-quality oil; it not only enhances flavor but also helps maintain a lower cholesterol level.
Onion:
You may use either white or red
onions based on availability; however, I find that red onions add a superior
flavor to the dish. If you can get your hands on red onions, it’s worth the
choice.
Yogurt serves as a key ingredient
by neutralizing any unpleasant odors associated with meaty dishes. I always
prefer using homemade yogurt as it has a fresher taste compared to store-bought
varieties.
Seasoning:
To make the Gurda Curry exceptionally flavorful, a special powder made from a blend of three whole spices is essential. Unlike many recipes
I don’t use garam masala in this dish, relying instead on a few essential spices along with the unique whole spice powder.
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How to Make Gurda Curry?
Step 1:
Begin by carefully cleaning the kidneys. Cut them into manageable pieces and soak them in a mixture of salty water and vinegar. This step is vital, as it helps remove any unpleasant odors.
Peel and slice the onions, keeping a portion aside for later use.
Grind the
black cardamom and black pepper into a fine powder, creating a
fragrant base for the dish.
In a large wok or pan, heat oil over medium heat. Add the sliced onions and sauté them for about 2-3 minutes until they start to turn transparent.
Remove half of the sautéed onions to use later.
Add the
cleaned kidneys into the wok and fry them until they turn a faint white color.
This step is crucial for ensuring they remain tender and absorb the spices
well.
Introduce ginger garlic paste to the pan, stirring gently to combine.
Then, add in the
red chili powder, crushed coriander, turmeric, and salt, continuing to stir
until the kidneys are well-coated and aromatic.
Next, add the yogurt
along with the reserved sautéed onions, the ground spice powder, and Kashmiri
red chili powder. Mix everything thoroughly to ensure the kidneys are enveloped
in the rich spices.
Once
well-mixed, add water to the skillet to tenderize the kidneys. Bring the
mixture to a boil, then cover it with a lid and let it simmer for about 30
minutes, or until the kidneys are soft and cooked through.
After 30 to 40 minutes, remove the lid and gently stir the curry. Check the tenderness of the kidneys by piercing them with a sharp knife.
If you prefer a more gravy-like
consistency, add an additional half cup of water and let it simmer for another
10 minutes on very low heat.
Once everything is perfectly cooked, your Gurda Masala is ready to be served.
Transfer it to a serving bowl
And enjoy it with
zeera rice, freshly made naan,
or warm chapatis
for an authentic meal that is sure to impress!
Gurda Masala is a robust and flavorful gravy-based dish that makes for a delightful non-vegetarian meal.
Ingredients:
- 1/2 kg beef kidneys
- 1/2 cup onion slices
- 100ml,oil
- 2 tbsp ginger garlic paste
- 150g, yogurt
For spices:
- 1 tsp red chili powder
- 1 tsp crushed coriander powder
- 1/4 tsp turmeric powder
- Salt to taste
- 1/4 tsp. Kashmiri red chili powder
Special masala:
- 1 pod black cardamom
- 15-20 black peppercorns
How to Make Gurda Curry?
Preparation Steps:
Soak the Kidneys:
Begin by carefully cleaning the kidneys. Cut them into manageable pieces and soak them in a mixture of salty water and vinegar. This step is vital, as it helps remove any unpleasant odors.
Chop the Onions:
Peel and slice the onions, keeping a portion aside for later
use.
Prepare Spices:
Grind the black cardamom, black pepper, and cumin seeds into a fine powder, creating a fragrant base for the dish.
Cooking Steps:
Sauté the Onions:
In a large wok or pan, heat oil over medium heat. Add the
sliced onions and sauté them for about 2-3 minutes until they start to turn
golden brown. Remove half of the sautéed onions to use later.
Cook the Kidneys:
Add the cleaned kidneys into the wok and fry them until they
turn a faint white color. This step is crucial for ensuring they remain tender
and absorb the spices well.
Add Aromatics:
Introduce
ginger garlic paste to the pan, stirring gently to combine. Then, add in the
red chili powder, crushed coriander, turmeric, and salt, continuing to stir
until the kidneys are well-coated and aromatic.
Incorporate Yogurt and
Spices:
Next, add the yogurt along with the reserved sautéed onions,
the ground spice powder, and Kashmiri red chili powder. Mix everything
thoroughly to ensure the kidneys are enveloped in the rich spices.
Simmer:
Once
well-mixed, add water to the skillet to tenderize the kidneys. Bring the
mixture to a boil, then cover it with a lid and let it simmer for about 30
minutes, or until the kidneys are soft and cooked through.
Final Adjustments:
After 30 to 40 minutes, remove the lid and gently stir the
curry. Check the tenderness of the kidneys by piercing them with a sharp knife.
If you prefer a more gravy-like consistency, add an additional half cup of
water and let it simmer for another 10 minutes on very low heat.
Once everything is perfectly cooked, your Gurda Masala is ready to be served. Transfer it to a serving bowl and enjoy it with zeera rice, freshly made naan, or warm chapatis for an authentic meal that is sure to impress!
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