Bhuni Kaleji Masala| Roasted Liver
Masala || How to make kaleji with step-by-step photos...
Bhuni Kaleji is a very delicious, wholesome, and spiced non-vegetarian
meal. It is also called Bhuni Kaleji in Urdu. Kaleji might have 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 food, too.
I made this beef
Kaleji masala with my mother’s recipe recently,
and it turned out to be fantastic! I, along with my family, loved it; it made my
heart groove!! kaleji is quite a spicy and tasty
meal, a curry that 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 that the kaleji or beef liver doesn’t take much time when you are cooking it in the pressure cooker; two to three whistles are the 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 is made so delicious and spicy, so soft and easy to cook
if you follow me step by step, and follow my instructions too; you can
get the same result as liver masala
The main ingredients are liver, yogurt, and ginger garlic paste. It
is prepared with a very small amount of spices. I cook it with beef; if you can
make it with mutton, lamb, or chicken
Tips:
- To prepare kaleji, remove the membrane from the liver's surface
- Always cook on high-medium heat
- Don’t completely cover the liver during cooking
- Don’t add salt during cooking
- Don’t add water
- It will cook with yogurt and its own water
- Kaleji takes hardly 10-15 minutes to cook
- Don't overcook the kaleji; it becomes hard and rubbery
- If you are using chicken kaleji, I don’t add papaya paste
- It may shred during cooking time
If you have tried this Bhuni Kaleji Masala, then don’t forget to rate the recipe. You can also follow me on social media.
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Clean and wash the beef liver under running water, then remove all membranes from the liver and cut it into small pieces; set aside. Take all the ingredients and prepare them for making the curry.
Take a mixing bowl and add all spices to the liver except salt; stir to mix well. Keep mixing by adding half the quantity of yogurt, cover the bowl, and keep in the refrigerator.
Pour and heat the oil in the wok/pan well, and put the marinated beef kaleji in the medium-hot oil.
Stir well on high-medium flame till water dries up, add remaining yogurt along with kasuri methi, and stir to combine well.
Towards the end of cooking, add crushed black peppercorns and salt and stir to mix well; let it cook another 5 minutes on medium-high flame till the oil is separated.
Simmer bhuni kaleji masala for around 2 minutes on a very low flame. Bhuni beef kaleji is ready to serve
Now transfer to the serving dish.h
Serve hot with naan,rotis, and chapatis with lemon, onion slices, as well as zeera or bagara rice.
