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 soft, fluffy leavened flatbread from Punjab, traditionally cooked in a tandoor but easily made on a stovetop tawa. Perfect for scooping up rich curries like chole or dal makhani.
Aromatic Gurda Kapoora with soft Kulcha – a unique, protein-packed start to your day.
This awadhi dish is perfect for breakfast. With 761.5799999999999 calories and 39.58g of protein per serving, it's a nutritious choice 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.
390cal
8gprotein
51gcarbs
17gfat
Ingredients
2 cup Maida (approx 250g)
0.5 cup Curd (whisked until smooth)
1 tsp Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt
2 tbsp Oil (plus extra for greasing)
0.5 cup Warm Water (adjust as needed)
1 tsp Kalonji Seeds (for topping)
2 tbsp Coriander Leaves (finely chopped, for topping)
3 tbsp Butter (melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl, sift or whisk together the maida, sugar, baking powder, baking soda, and salt to combine them evenly.
Create a well in the center of the dry ingredients. Pour in the whisked curd and 2 tbsp of oil.
Using your fingertips, mix the wet ingredients into the flour until the mixture resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky but manageable.
Grease the dough with a little oil, cover the bowl with a damp cloth or a lid.
2
Rest the Dough
Place the covered bowl in a warm, draft-free spot for at least 2 hours.
The dough will rise and become light and airy due to the leavening agents.
3
Shape the Kulchas
After 2 hours, gently punch down the risen dough and knead it for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Take one dough ball, dust it lightly with dry flour, and roll it into a round or oval shape about 5-6 inches in diameter. Keep it slightly thicker than a chapati.
Sprinkle some kalonji seeds and chopped coriander leaves over the rolled kulcha. Gently press them into the dough with your palm or a rolling pin so they adhere well.
4
Cook the Kulchas
Heat a cast-iron tawa or a heavy-bottomed skillet over medium heat.
Take the shaped kulcha and flip it over (topping-side down). Apply a thin layer of water to the plain surface.
Carefully place the kulcha, water-side down, onto the hot tawa. The water helps it stick to the surface.
Cook for about 1-2 minutes, or until you see bubbles forming on the top surface.
Using tongs, flip the kulcha and cook the other side for another 1-2 minutes until golden-brown spots appear. Press gently with a spatula for even cooking.
For a charred, tandoori-like effect, you can carefully lift the kulcha with tongs and cook it directly over an open flame for 10-15 seconds, turning continuously until you see light char marks. Use caution during this step.
5
Serve
Remove the cooked kulcha from the tawa and immediately brush it generously with melted butter.
Serve hot with your favorite curry, such as Chole Masala or Dal Makhani.
