Tender mutton liver pieces pan-fried in a fragrant masala of onions, tomatoes, and aromatic spices. This classic North Indian and Pakistani dish, also known as Kaleji Masala, is celebrated for its rich, savory flavor and quick cooking time, making it a perfect appetizer or a main course with roti or naan.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
414cal
38gprotein
17gcarbs
23g
Ingredients
500 g Mutton Liver (Cleaned, membrane removed, and cut into 1-inch cubes)
3 tbsp Ghee
200 g Onion (About 2 medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chilli (Slit lengthwise)
150 g Tomato (About 2 medium, finely chopped)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
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.
This indian and bihari dish is perfect for breakfast or dinner. With 626.85 calories and 46.370000000000005g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tsp Cumin Powder
1.25 tsp Salt (Adjust to taste, add towards the end)
0.25 cup Water (As needed, for cooking the masala)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 pcs Lemon (Cut into wedges, for serving)
Instructions
1
Prepare the Liver
Thoroughly wash the mutton liver pieces under cold running water.
If not already done, carefully remove the thin, tough outer membrane for a more tender result.
Pat the liver pieces completely dry with paper towels. This is crucial for getting a good sear. Set aside.
2
Sauté Aromatics
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala Base
Add the chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they become soft and pulpy.
Add the spice powders: turmeric, Kashmiri red chilli powder, coriander powder, and cumin powder.
Stir well and cook the masala for 3-4 minutes. If it starts to stick, add a splash of water. Continue cooking until the ghee visibly separates from the masala at the edges.
4
Cook the Mutton Liver
Increase the heat to medium-high. Add the prepared mutton liver pieces to the pan.
Sauté for 4-5 minutes, stirring continuously to sear the liver on all sides and coat it evenly with the masala.
Reduce the heat to low, cover the pan, and let it cook for 7-10 minutes. Stir once or twice in between to prevent sticking. Avoid adding extra water as the liver will release its own juices.
Uncover the pan, add the salt, and mix gently. Cook for another 1-2 minutes.
5
Finish and Garnish
Check for doneness by cutting a piece; it should be cooked through but still moist and tender inside. Be careful not to overcook.
Turn off the heat. Sprinkle garam masala and crushed kasuri methi over the liver. Give it a final gentle stir to combine.
Garnish with freshly chopped coriander leaves.
Let the dish rest for 5 minutes before serving. Serve hot with lemon wedges on the side to squeeze over.
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.
