Gurda Kaleji Masala with Butter Naan

Instructions

1. 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. 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. 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. 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. 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.