A rich and aromatic Mughlai curry featuring tender goat liver and kidneys cooked in a thick, spicy masala. This hearty dish is a delicacy for meat lovers, best enjoyed with hot naan or roti.
Prep20 min
Cook35 min
Soak30 min
Servings4
Serving size: 1 serving
342cal
26gprotein
15gcarbs
Ingredients
250 g Goat Kidney (Cleaned and chopped into 1-inch pieces)
250 g Goat Liver (Cleaned and chopped into 1-inch pieces)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Perfectly spiced Gurda Kaleji Masala with fluffy naan – a protein-packed, aromatic feast!
This punjabi dish is perfect for snack. With 792.96 calories and 36.14g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
2 pcs Tomatoes (Medium, pureed)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
2 tsp Coriander Powder
1 tsp Cumin Powder
1.25 tsp Salt (To taste)
0.5 cup Curd (Whisked until smooth)
1 cup Water (Warm)
1 tsp Garam Masala
1 tbsp Kasuri Methi (Crushed)
2 pcs Green Chili (Slit lengthwise (optional))
3 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Clean and Prepare the Offal
Cut the kidneys in half and meticulously remove the white membrane and veins. Chop into 1-inch pieces.
Chop the liver into similar-sized 1-inch pieces.
Place both in a bowl with 2 tbsp of vinegar and enough water to cover. Let it soak for 20-30 minutes to eliminate any gamey smell.
Drain the water completely and rinse the pieces thoroughly under cold running water 3-4 times. Pat dry with paper towels and set aside.
2
Sauté Aromatics and Spices
Heat ghee in a heavy-bottomed pan or pressure cooker over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-45 seconds until they become fragrant.
Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor and color of the gravy.
Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
3
Build the Masala Gravy
Reduce the heat to low. Add the powdered spices: turmeric, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to prevent burning.
Add the tomato puree and salt. Increase the heat to medium and cook, stirring occasionally, until the masala thickens and oil begins to separate at the edges, which takes about 6-8 minutes.
Lower the heat again, add the whisked curd, and stir continuously for 2-3 minutes to integrate it smoothly and prevent curdling.
4
Cook the Gurda and Kaleji
Add the cleaned gurda and kaleji pieces to the pan. Turn the heat up to medium-high and sauté for 5-7 minutes, ensuring the pieces are well-coated with the masala.
Pour in 1 cup of warm water, mix well, and bring the curry to a gentle boil.
Cover the pan, reduce the heat to low, and simmer for 15-20 minutes, or until the meat is tender and the gravy has reached your desired consistency. Stir once or twice in between.
5
Finish and Garnish
Uncover the pan and stir in the garam masala and crushed kasuri methi for a final burst of aroma.
Add the slit green chilies (if using) and let it simmer for 2 more minutes.
Turn off the heat, garnish with fresh chopped coriander leaves. Let it rest for 5 minutes before serving hot.
4
Serving size: 1 serving
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.