A bold and aromatic North Indian delicacy, Gurda Kapoora Masala features tender goat kidneys and testicles simmered in a rich, spicy gravy. This traditional dish, known for its robust flavors from caramelized onions, tangy tomatoes, and a blend of classic spices, is a must-try for adventurous food enthusiasts. It's best savored with hot naan or tandoori roti.
A classic North Indian flatbread, Butter Roti is made from whole wheat flour, cooked on a hot griddle until it puffs up beautifully, and then slathered with rich, melted butter. Incredibly soft and pliable, it's the perfect vessel for scooping up flavorful curries and dals.
Aromatic, perfectly spiced Gurda Kapoora Masala with warm butter roti – a soul-satisfying, homestyle treat!
This punjabi dish is perfect for breakfast. With 626.31 calories and 39.86g of protein per serving, it's a high-fiber option for your meal plan.
19gfat
0.5 cup Curd (full-fat, whisked until smooth)
1.5 tsp Kashmiri Red Chili Powder (adjust to taste)
2 tsp Coriander Powder
1 tsp Cumin Powder
1.25 tsp Salt (or to taste)
1 cup Water (warm)
1 tbsp Kasuri Methi (dried fenugreek leaves)
1 tsp Garam Masala
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
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
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
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
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
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
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.
255cal
8gprotein
44gcarbs
7gfat
Ingredients
2 cup Atta (Whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed)
2 tbsp Butter (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and the salt.
Gradually pour in the lukewarm water while mixing with your fingers to form a shaggy dough.
Transfer the dough to a clean, lightly floured surface and knead for 8-10 minutes until it becomes soft, smooth, and pliable. The dough should spring back when gently pressed.
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 soft rotis.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth ball between your palms.
Take one dough ball, flatten it slightly, and dip it in the dry atta for dusting.
On a rolling board (chakla), roll it out into a thin, even circle about 6-7 inches in diameter. Use more dusting flour as needed to prevent sticking.
3
Cook the Rotis on the Tawa
Heat a tawa (flat iron griddle) over medium-high heat. To check if it's ready, sprinkle a pinch of flour; it should sizzle and turn brown quickly.
Carefully place a rolled roti on the hot tawa. Cook for about 30 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the roti and cook the other side for about 45-60 seconds, until light brown spots appear.
4
Puff and Finish
Using tongs, carefully lift the roti from the tawa and place it directly over a medium open flame.
The roti should puff up into a ball within a few seconds. Immediately flip it to cook the other side for just a moment.
Remove the puffed roti from the flame and place it in a container. Immediately brush one side generously with melted butter.
Cover the container with a lid or a cloth to keep the rotis warm and soft. Repeat the process for all remaining dough balls.
