Kaleji Masala with Tawa Roti

Instructions

1. 1

   Prepare the Liver

   • Clean the mutton liver thoroughly under cold running water. Carefully peel off and discard the thin outer membrane.
   • Cut the liver into 1-inch bite-sized pieces. Rinse again and pat them completely dry with paper towels. This is crucial for getting a good sear.
2. 2

   Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium-high heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they are soft and golden brown.
   • Add the ginger-garlic paste and slit green chillies. Cook for another 1-2 minutes until the raw smell disappears.
3. 3

   Build the Masala Base

   • Reduce the heat to low. Add the turmeric powder, red chilli powder, and coriander powder. Stir for 30 seconds until the spices are fragrant.
   • Pour in the tomato puree and add salt. Mix well to combine.
   • Cook the masala for 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the sides of the pan.
4. 4

   Cook the Kaleji

   • Add the prepared liver pieces to the masala. Increase the heat to high and sauté for 2-3 minutes, stirring constantly, to sear the outside of the liver.
   • Reduce the heat to low, cover the pan with a lid, and let it cook for 10-12 minutes. Stir once or twice in between to prevent sticking.
   • Check for doneness by cutting a piece; it should be cooked through but still moist and tender. Do not overcook.
5. 5

   Finishing Touches

   • Turn the heat to the lowest setting. Add the whisked curd and stir continuously for 1-2 minutes to incorporate it smoothly and prevent it from splitting.
   • Sprinkle in the garam masala and crushed kasuri methi. Mix gently and allow it to simmer for another 2 minutes for the flavors to meld.
   • Turn off the heat. Stir in the fresh lemon juice and garnish generously with chopped coriander leaves.
6. 6

   Serve

   • Let the Kaleji Masala rest for 5 minutes before serving. It tastes best served hot with fresh rotis, naan, or parathas.