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, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Iron-boosting Gurda Kaleji Masala with soft roti – a perfectly spiced, soul-satisfying homestyle meal!
This mughlai dish is perfect for snack. With 554.99 calories and 34.45g of protein per serving, it's a high-fiber option 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.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
