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 cup
349cal
27gprotein
17gcarbs
Ingredients
250 g Goat Kidney (Cleaned and chopped into 1-inch pieces)
250 g Goat Liver (Cleaned and chopped into 1-inch pieces)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
Protein-packed Gurda Kaleji Masala with soft pav, a perfectly spiced energy-giving breakfast!
This hyderabadi dish is perfect for breakfast. With 646.12 calories and 34.15g 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.
Servings6
Serving size: 2 pieces
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
