Gurda Kapoora Masala with Butter Naan

Instructions

1. 1

   Clean the Organs

   • Wash the goat kidneys (gurda) and testicles (kapoora) thoroughly under cold running water.
   • To prepare the kapoora, make a shallow slit on the outer skin and carefully peel off the thin membrane. Chop into bite-sized pieces.
   • To prepare the gurda, slice them in half lengthwise. Use a small sharp knife to carefully remove the white membrane and veins from the center. Chop into bite-sized pieces.
   • Place all the chopped pieces in a bowl. Cover with water and add 2 tbsp of white vinegar and 1 tsp of turmeric powder. Let it soak for 15-20 minutes. This is crucial for removing any strong odor.
   • Drain the pieces in a colander and rinse them well one last time.
2. 2

   Parboil the Organs

   • Bring a medium pot of water to a rolling boil.
   • Add the cleaned gurda and kapoora pieces to the boiling water.
   • Boil for 5-7 minutes to further clean and tenderize them. You may see some scum rise to the surface.
   • Drain the water completely using a colander and set the parboiled pieces aside.
3. 3

   Prepare the Masala Base

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onions and sauté, stirring frequently, for 10-12 minutes until they turn a deep golden brown. Do not rush this step, as it forms the flavor base.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw smell disappears.
4. 4

   Cook the Tomatoes and Yogurt

   • Add the tomato puree to the pan. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
   • Reduce the heat to the lowest setting. Add the whisked curd and stir continuously and briskly for 2-3 minutes to prevent it from curdling.
   • Once the curd is incorporated, add the turmeric powder (for masala), Kashmiri red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2 minutes until the spices are fragrant.
5. 5

   Simmer the Curry

   • Add the parboiled gurda and kapoora pieces to the masala. Stir gently to coat them evenly with the spices.
   • Sauté for 3-4 minutes, allowing the meat to absorb the flavors.
   • Pour in 1 cup of warm water, stir well, and bring the curry to a gentle simmer.
   • Cover the pan, reduce the heat to low, and let it cook for 10-15 minutes, or until the meat is fully tender and the gravy has reached your desired consistency.
6. 6

   Finish and Garnish

   • Crush the kasuri methi between your palms and sprinkle it over the curry. Add the garam masala.
   • Stir gently to combine. Turn off the heat.
   • Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving for the flavors to deepen.
   • Serve hot with tandoori roti or naan.